Today’s lesson: How To Cook Beans in a Pressure Cooker. A pressure cooker provides one of the easiest and energy efficient ways to cook healthy beans. This tutorial take away the mystery.
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