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PRESSURE COOKING BEANS
Pressure cooking beans is fast and easy, but you can’t just throw in the beans and clamp the lid on! For safety, you MUST presoak beans, removing loose hulls; measure water and add some oil when doing so; and watch your timing. Oil helps reduce the foam from the beans as well as helping keep the skins from popping off and clogging up the vent tube.
Important:
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This is the basic formula for pressure cooking beans in a standard 15 pound pressure cooker:
1 cup dried beans, soaked before cooking plus 4
cups water plus 1
tablespoon oil (2 tablespoons for soy beans, fava or large lima beans) plus NO
salt, acids, sugar, vinegar or tomato until after cooking.
When the cooking time is up, quick-release the pressure cooker under cold
water to avoid foaming or sputtering at the vent.
Here are the details. Rinse and soak beans before putting in the cooking pot, carefully rubbing hrough the soaked beans and pouring off all loose or floating skins before cooking. Soaking beans for 12 hours (overnight) will also greatly reduce the cooking time and give a more tender bean.
Cooking time for the pressure cooking portion of time is according to the chart below. If the beans are not tender after recommended cooking times, continue cooking uncovered, adding additional water if the level is below the top of the beans. Cooking times may change depending on the quality and age of the beans. Cranberry, garbanzos and soybeans are the slowest cooking types. Black-eyed peas, split peas and lentils do not need to be soaked or even presoaked. You can cook them unsoaked and they cook very quickly. Be sure to presoak very old beans overnight before cooking by bringing to a boil and then covering.
If your beans are over one year old, they may take much longer to cook; in fact some very old beans never do get tender.
Pressure presoak: a 1 hour method
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Beans,1 cup dry |
Soaked 12 Hours |
Pressure |
Unsoaked (not recommended) | Yield |
Adzuki | 5-9 min | 9-13 min | 12-14 min | 2 cups |
Anasazi | 4-7 min | 7-10 min | 20-22 min | 2 1/4 c. |
Black turtle | 8-11 min | 14-18 min | 20-25 min | 2 cups |
Black-eyed or field peas§ | ----- | ----- | 9-11 min | 2 1/4 c. |
Cannellini small white beans |
9-12 min | 14-17 min | 22-25 min | 2 cups |
Chickpeas (garbanzo) | 10-12 min | 21-25 min | 30-40 min | 2 1/2 c. |
Christmas spotted lima | 8-10 min | 10-12 min | 16-18 min | 1 1/4 c. |
Cranberry | 8-12 min | 20-25 min | 30-35 min | 2 1/4 c. |
Fava* | 12-18 min | 16-22 min | 22-28 min | 2 cups |
Flageolets | 10-14 min | 10-14 min | 17-22 min | 2 cups |
Great Northern | 8-12 min | 14-18 min | 25-30 min | 2 1/4 c. |
Lentils, large brown | ------ | ------- | 7-10 min | 2 cups |
Lentils, green |
------ | ------- |
8-10 |
2 cups |
Lentil, soup |
------ | ------- |
8-10 |
2 cups |
Lentils, red tiny |
------ | ------- |
8-10 |
2 cups |
Lima or butterbeans, large** | 4-7** min | 8-12** min | 12-16 min | 2 1/2 c. |
Lima (baby) | 5-7 min | 8-12 min | 12-15 min | 2 1/2 c. |
Peas, split yellow or green | ------ | ------ | 8-10 min | 2 cups |
Peas (whole, green) | ------ | ------ | 16-18 min | 2 cups |
Pigeon peas (gandules) | 6-9 min | 15-18 min | 20-25 min | 3 cups |
Pinto | 4-6 min | 7-10 min | 22-25 min | 2 1/4 c. |
Navy (pea) | 6-8 min | 10-13 min | 16-25 min | 2 cups |
Red kidney | 10-12 min | 12-15 min | 20-25 min | 2 cups |
Scarlet runner | 12-14 min | 12-16 min | 17-20 min | 1 1/4 c. |
Soybeans** | 9-12 min | 15-20 min | 28-35 min | 2 1/4 c. |
*Skins stay chewy after cooking unless the beans are pureed.
**Requires 2 tablespoons of oil for each cup of dried beans.
§ If you have adjustable pressure, reduce to medium (10 pounds) for dried field peas and lentils.
Rinse all grains under lukewarm water before cooking. Do not add salt to water for cooking grains since it will toughen the grains and inhibit hydration. Measure water and add 1 to 2 tablespopons oil when doing so; and watch your timing. Oil helps reduce the foam from the grains as well as helping keep the skins from popping off and clogging up the vent tube.
§Before cooking tough or whole grains, such as wheat berries, unhulled or pearl barley, soak in four times their volume of lukewarm water for at least four hours or overnight. If unable to soak grains beforehand, add 15 minutes to recommended cooking time.
*Do not presoak white rice before pressure cooking. White rice can be cooked without preparation, and converted long grain rice will give you the fluffiest, most unsticky results. If you are cooking brown rice, soak as a whole grain or bring it to a boil and boil 5 to 8 minutes before reducing heat and covering to pressure cook.
Measure |
Rinsed; see notes about soaking§* |
Barley§, pearl, 3 cups |
15-20 |
Kamut§, whole |
12-15 |
Oats§, steel-cut |
8-11 |
Oats§, whole |
10-12 |
Rice*, basmati, 1 1/2 cups |
5-7 |
Rice§, brown, 3 cups |
12 |
Rice*, converted, 1 1/2 cups |
5-7 |
Rice*, long grain, 1 1/2 cups |
5-7 |
Rice*, short grain, 3 cups |
4-6 |
Rice, wild, 3 cups |
22-25 |
Rye§, berries, 3 cups |
15 |
Wheat, berries§, 3 cups |
15 |