29
Dry Beans and Peas Timetable
Soak beans and peas, except lentils and black-eyed peas, according to the information on page 28. Add 1 table-
spoon vegetable oil to cooking liquid. DO NOT COOK SPLIT PEAS.
Beans and Peas Cooking Time Beans and Peas Cooking Time
Adzuki 1–3 minutes Lima Beans (large) 0–1 minutes
Anasazi 1–3 minutes Lima Beans (baby) 1–3 minutes
Black Beans 2–4 minutes Navy Beans (pea) 1–3 minutes
Black-Eyed Peas 2–4* minutes Peas (whole yellow, green) 6–9 minutes
Chickpeas (garbanzo) 7–10 minutes Pinto Beans 3–6 minutes
Great Northern Beans 2–5 minutes Red Beans 3–6 minutes
Kidney Beans 1–3 minutes Soy Beans (beige) 8–11 minutes
Lentils (brown, green) 3–5* minutes
* Cooking time is for unsoaked beans.
+ Add ½–1 teaspoon salt to soaking and cooking water to keep bean skins intact.
BOSTON BAKED BEANS
6 cups dried beans
1 pound salt pork or bacon, diced
½ cup brown sugar
2 teaspoons dry mustard
1 cup molasses
1 cup ketchup
4 onions, diced
Water
* * * * * *
Salt, as desired
Soak beans according to the instructions on page 28. Drain and discard liquid. Heat canner and sear salt pork or bacon. Remove excess
drippings. Add beans, remaining ingredients, and enough water to well cover beans. Do not ll canner over ½ full. Close the cover
securely. Place the pressure regulator on the vent pipe and COOK 35 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. Season to taste with salt.
12–15 servings
SAVORY WHITE BEANS
4 cups navy beans
6 cups chicken broth
2 cups chopped onion
2 cups sliced carrots
1½ tablespoons minced garlic
2 tablespoons vegetable oil
2 small bay leaves
¾ teaspoon thyme
½ teaspoon rosemary
½ teaspoon black pepper
Salt, as desired
Soak beans according to the instructions on page 28. Drain and discard liquid. Add all ingredients except salt to canner. Close the cover
securely. Place the pressure regulator on the vent pipe and COOK 2 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. Season to taste with salt.
12–15 servings
LIMA BEANS WITH BACON
6 cups dried lima beans
1 pound bacon, diced
Water
* * * * * *
Salt, as desired
Soak beans according to the instructions on page 28. Drain and discard liquid. Heat canner and brown bacon. Add beans and enough
water to well cover beans. Do not ll canner over ½ full. Close the cover securely. Place the pressure regulator on the vent pipe and
COOK 3 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Season to taste with salt.
12–15 servings
PRESSURE COOKING SOUPS AND STOCKS
Make homemade soups the easy way in your canner. If you wish to prepare your family’s favorite soup, use the following recipes as
guides. Soup recipes are cooked at 15 pounds pressure. If adding dry beans and peas, they must first be soaked according to the directions
on page 28.
Do not pressure cook soups containing barley, rice, pasta, split peas, grains, dry beans and peas which are not listed in the time-
table on above, and dried soup mixes because they have a tendency to foam, froth, and sputter and could clog the vent pipe. Cooked
barley, rice, grains, pasta, dry beans and peas which are not listed in the timetable on above, and dried soup mixes should be added to
the soup after pressure cooking.
To Next Page
Loading...
Need help?
General
