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How To Cook Beans in a Pressure Cooker
Rate it! Votes (14) | Comments (0) By Cheri Sicard Posted August 18th, 2008 FabulousFoods.com Recommends: Miss Vickie's Big Book of Pressure Cooker Recipes, by Vickie Smith, (2008, Wiley)	Miss Vickie's Big Book of Pressure Cooker Recipes

Pressure cooking beans is fast and easy, but you MUST use oil when doing so. It keeps the beans from foaming up as well as keeping the skins from popping off and clogging up the vent tube. Remember not to fill cooker over 2/3 full.

Here is the basic recipe:
1 cup beans
4 cups water
1 tablespoon oil (unless otherwise noted)

Cook according to the chart below. Soaking for 8 hours will greatly reduce the cooking time. You can also "presoak" beans by putting them in the cooker with the amount of water above and bringing the cooker up to pressure. Turn off the cooker and let it sit for 1 hour. Then proceed by cooking the beans for the "presoak" time below.

Unsoaked beans take the longest. When the cooking time is up, quick-release the pressure cooker under cold water to avoid foaming or sputtering at the vent. If you do hear a sputtering sound, place the cooker in the sink and run cold water over the entire cooker to bring the pressure down quickly. Remove and clean the lid, vent, and rubber gasket. Lock the lid back in place and proceed with cooking.

Important: ALWAYS clean the lid and vent thoroughly after cooking beans! Be sure to check the vent tube to make sure no bean skins are stuck in it.

Note: Black Eyed Peas, Split Peas and Lentils do not need to be soaked or even presoaked. You can use them unsoaked and they cook very quickly.

Beans (1 cup dry)	Soaked (12 hrs)	Presoak	Unsoaked	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 cups
Black (turtle)	9-11 min	14-18 min	20-25 min	2 cups
Black-eyed (cow) peas	-----	-----	9-11 min	2 1/4 cups
Cannellini	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 cups
Christmas	8-10 min	10-12 min	16-18 min	1 1/4 cups
Cranberry	9-12 min	20-25 min	30-35 min	2 1/4 cups
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 cups
Lentils	------	------	7-10 min	2 cups
Lima (large)***	4-7**min	8-12 min**	12-16 min	2 1/2 cups
Lima (baby)	5-7 min	8-12 min	12-15 min	2 1/2 cups
Peas (split, green)	------	------	8-10 min	2 cups
Peas (whole, green)	------	------	16-18 min	2 cups
Pigeon peas (granules)	6-9 min	15-18 min	20-25 min	3 cups
Pinto	4-6 min	7-10 min	22-25 min	2 1/4 cups
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 cups
Soy beans	9-12 min	15-20 min	28-35 min	2 1/4 cups

*Skins remain leathery after cooking and must be removed before serving unless the beans are pureed.

**Be sure to remove loose skins before cooking

***Requires 2 tablespoons of oil for each cup of dried beans

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