Use and Care Manual

15
Dried Beans
• Before cooking dried beans, pick over and discard any broken or shriveled beans or bits
of dirt and debris. Rinse beans and drain.
• Beans may be soaked overnight, but the pressure cooker allows you to cook beans
without presoaking.
• Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional
flavor. Do not salt before cooking as salt inhibits cooking.
• Cook beans in large batches (1 pound beans + 8 cups water + seasonings + onion, garlic,
herbs to taste + 4 teaspoons oil) and freeze in 1-cup amounts to add to other dishes.
• Never fill pressure cooker more than one-third full when cooking beans.
• Add 2 teaspoons oil per cup of beans to prevent foaming.
• After cooking beans, clean lid, gasket, steam release valve, and float valve carefully.
• When cooking beans, use High Pressure and Natural Pressure Release.
• If beans are not completely cooked (this is partially dependent on the age of the dried
beans, something you will have no control over), select Simmer and allow the beans to
simmer until cooked tender. As with vegetables, it is better to undercook and allow to
simmer to complete cooking.
Beans (1 cup)
Cooking Time
(soaked overnight)
Cooking Time (unsoaked) Yield
Black Beans
7 minutes 28 to 32 minutes 2 cups
Cannellini
7 minutes 33 to 38 minutes 2 cups
Chickpeas
(Garbanzo Beans)
15 minutes 50 to 60 minutes 2½ cups
Great Northern
8 to 10 minutes 30 to 35 minutes 2¼ cups
Lentils
N.A. 8 to 10 minutes 2 cups
Pinto
8 to 10 minutes 30 to 35 minutes 2¼ cups
Navy Beans
8 to 10 minutes 30 to 35 minutes 2 cups
Red Beans
8 to 10 minutes 30 to 35 minutes 2 cups
Split Peas
N.A. 8 to 10 minutes 2 cups