Yield: 1 servings
|\N \N||Info help|
|\N \N||kidney beans|
|\N \N||whole Peas|
|\N \N||red beans|
|\N \N||black beans|
|\N \N||garbonzos (chickpeas)|
|\N \N||brown beans|
|\N \N||lima beans|
|\N \N||pink beans|
|\N \N||pinto beans|
|\N \N||navy beans|
|\N \N||split peas|
|\N \N||black eyed peas|
|\N \N||(soaking unecessary)|
1. Place the material to be cooked in the cooker. Fill no more than half full of food and water. Remember to use fresh water, not the soaking water.
2. Add at least 1 Tablespoon oil to prevent the contents from foaming up when they begin to boil, and any seed coats from clogging the steam valve.
3. Place the cover on securely. 4. Heat to boiling. Let steam escape for one minute.
5. Place the cover on securely. 6. Set the cooker on high heat until the pressure regulator begins to rock gently. Start counting cooking time.
7. Reduce heat to maintain a slow, steady, rocking motion of the pressure regulator.
8. Cook the beans until tender. Recommended cooking times are only approximate because the age of the bean, soaking time, water hardness, type of bean, etc... The following are recommended cooking times.
a) Hardest Beans: Soybean
At 15-lb pressure--25-30 minutes b) Hard beans: great northerns At 15-lb pressure--cook for 10-15 minutes c) Soft Beans
At 15-lb pressure--cook for 10 minutes d) Softest Beans
At 15-lb pressure--cok for 6-10 minutes If your pressure cooker only goes to 10-lbs, double cooking times.
9. At the end of the cooking period, or if you want to check beans, totally reduce the pressure by turning off heat and releasing pressure valve. There is less risk of skin breakage if pressure releases slowly. As soon as the pressure has completely dropped, and no more steam is escaping from release valve remove the cover.
Submitted By NANCY O'BRION On 12-31-95