All American 921 - Pressure Cooking Dry Beans

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PRESSURE COOKING DRY BEANS AND PEAS
1) Never fill the canner over
1
⁄
2
full (this includes beans, ingredients and water)
2) Add 1 tablespoon vegetable oil for cooking
3) Allow pressure to drop of its own accord
Soaking Beans and Peas
Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas, for even
cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or
the quick-soak method.
Traditional Method
Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain.
Quick Method
Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil 2
minutes. Remove from heat, cover and let stand for 1 to 2 hours. Drain.
Cooking Beans and Peas
After soaking, rinse beans and remove any loose skins. Place beans in pressure canner. Add fresh water to
just cover the beans and add 1 tablespoon vegetable oil. Close cover securely. Place pressure regulator
weight on the vent pipe at the 15lb. setting and cook according to the times in the timetable below
. For more
firm beans for salads and side dishes and when cooking less than 2 cups of beans or peas, use the shorter
time. For soups and stews, use the longer time. After cooking is complete, allow pressure to drop of its
own accord.
FOR DRY BEANS AND PEAS, DO NOT FILL CANNER OVER
1
⁄
2
FULL!
BEANS AND PEAS COOKING TIME
MINUTES
Adzuki ....................................................................................................................................1-3
Anasazi ..................................................................................................................................1-3
Black Beans ............................................................................................................................2-4
Black-eyed Peas......................................................................................................................2-4 *
+Chickpeas (garbanzo) ............................................................................................................7-10
Great Northern Beans..............................................................................................................2-5
Kidney Beans ..........................................................................................................................1-3
Lentils (brown, green) ............................................................................................................3-5 *
+Lima Beans (large)..................................................................................................................0-1
+Lima Beans (baby)..................................................................................................................1-3
Navy Beans (pea)....................................................................................................................1-3
Peas (whole yellow, green)......................................................................................................6-9
Pinto Beans ............................................................................................................................3-6
Red Beans ..............................................................................................................................3-6
Soy Beans (beige) ..................................................................................................................8-11
*Cooking time is for unsoaked beans
+Add
1
⁄
2
to 1 teaspoon salt to soaking and cooking water to keep bean skins intact
DRY BEANS AND PEAS TIMETABLE
Soak beans and peas, except lentils and black-eyed peas, according to information above. Add
1 tablespoonful vegetable oil to cooking liquid. DO NOT COOK SPLIT PEAS.