DRIED BEANS
AND OTHER LEGUMES
• Before cooking dried beans, pick over and discard any broken or shriveled beans or bits of
dirt and debris. Rinse beans and drain.
• Beans may be soaked overnight, but the pressure cooker allows you to cook beans without
presoaking.
• Onions, garlic, celery, springs of fresh herbs or a bay leaf may be added for additional
avoring. Do not salt before cooking as salt inhibits cooking.
• Never cook more than 2 cups of beans per batch (2 cups of beans + 8 cups of water +
seasonings + onion, garlic, herbs to taste + 4 tsp oil).
• Add 2 tsp oil per cup of beans to prevent foaming.
• After cooking beans, clean lid, gasket, pressure limiting valve, and oat valve carefully.
• Use natural pressure release when cooking beans.
• Cooking times may vary according to the quality of the beans or other legumes (this is
partially dependent on the age of the dried beans, something you have no control over). If still
hard after recommended cooking times, continue cooking uncovered. Add additional water, if
necessary.
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