• DO NOT cook soup mixes containing died beans and or peas.
• Dried beans double in volume and weight after soaking and cooking.
• When cooking use enough liquid to cover the legumes.
How to Soak Legumes
2 cups (500 ml) dried beans
1/4 cup (60 ml) cooking oil
1 tbsp. (30 ml) water to cover beans
Place legumes in container. Add cooking oil, salt and water to cover legumes
and soak overnight. Drain.
Timetable for Legumes
Legumes Cooking Time
Black Beans 35
Black-eyed Peas 20
Cannellini Beans 35
Chick Peas 25
Great Northern Beans 30
Kidney Beans 25
Lentils 20
Lima Beans 25
Navy Beans 30
Pinto Beans 25
Whole Green Peas 5
Whole Yellow Peas 5
Cooking times are approximate times. Use these as a guideline. Size
and variety will alter cooking times.
SOUP
Tips for Making Soup
• DO NOT fill the Pressure Cooker more than the 2/3 marking or the 1/2
marking if using legumes.
•
DO NOT use dried soup mixes.
• To add flavour in soups, use fresh or canned broth for the cooking liquid
instead of water.
• DO NOT add thick ingredients before cooking. They can stick to the
bottom of the Removable Cooking Bowl.
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