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Pressure Cooking Chart, continued
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Cooking Charts 113
Questions? ninjakitchen.eu
INGREDIENTS
AMOUNT
WATER PRESSURE COOK TIME RELEASE
LEGUMES
All beans, except lentils, should be soaked 8–24 hours before cooking.
Black beans 500g, soaked 8–24 hrs 1.5 litre LOW 5 mins Natural (10 mins) then Quick
Black-eyed peas 500g, soaked 8–24 hrs 1.5 litre LOW 5 mins Natural (10 mins) then Quick
Cannellini beans 500g, soaked 8–24 hrs 1.5 litre LOW 3 mins Natural (10 mins) then Quick
Borlotti beans 500g, soaked 8–24 hrs 1.5 litre LOW 3 mins Natural (10 mins) then Quick
Chickpeas 500g 1.5 litre LOW 3 mins Natural (10 mins) then Quick
White Beans 500g 1.5 litre LOW 1 min Natural (10 mins) then Quick
Lentils (green or brown) 200g dry 500ml LOW 5 mins Natural (10 mins) then Quick
Butter beans 500g, soaked 8–24 hrs 1.5 litre LOW 1 min Natural (10 mins) then Quick
Red kidney beans 500g, soaked 8–24 hrs 1.5 litre LOW 3 mins Natural (10 mins) then Quick
This section does not require beans to be soaked.
Black beans 1kg 3.8 litre HIGH 25 mins Natural (15 mins) then Quick
Black-eyed peas 1kg 3.8 litre HIGH 25 mins Natural (15 mins) then Quick
Cannellini beans 1kg 3.8 litre HIGH 40 mins Natural (15 mins) then Quick
Borlotti beans 1kg 3.8 litre HIGH 40 mins Natural (15 mins) then Quick
Chickpeas 1kg 3.8 litre HIGH 40 mins Natural (15 mins) then Quick
White Beans 1kg 3.8 litre HIGH 1 min Natural (15 mins) then Quick
Lentils (green or brown) 3.8 litre 3.8 litre HIGH 5 mins Natural (15 mins) then Quick
Butter beans 1kg 3.8 litre HIGH 1 min Natural (15 mins) then Quick
Red kidney beans 1kg 3.8 litre HIGH 3 mins Natural (15 mins) then Quick
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