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dry beans and peas
froth and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the
following cautions when pressure cooking dry beans and peas:
(1) Never ll the cooker over the ½ full line (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 —
eyed peas, for even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the
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 for
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
cooker. Add fresh water to just cover the beans and add 1 tablespoon vegetable oil. Close cover securely. Place pressure
After cooking is complete, allow pressure to drop of its own accord.
FOR DRy bEANS AND PEAS,
DO NOT FILL PRESSURE COOKER OVER ½
FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
DRY BEANS AND PEAS TIMETABLE
according to information above. Add 1 tablespoon vegetable
oil to cooking liquid. DO NOT COOK SPLIT PEAS.
FOR DRy bEANS AND PEAS,
DO NOT FILL PRESSURE COOKER OVER
1
⁄
2
FULL!
COOKING TIME
BEANS AND PEAS (MINUTES)
Adzuki 1 – 3
Anasazi 1 – 3
Black beans 2 – 4
Black-eyed peas 2 – 4*
+ Chickpeas (garbanzo) 7 – 10
Lentils (brown, green) 3 – 5*
+ Lima beans (large) 0 – 1
+ Lima beans (baby) 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.
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