Recipes

If you are cooking a bean which is not listed
on the reference chart on page 42, try the follow-
ing: Place the unknown bean in a category most
like a bean you are familiar with; for example,
compare size, shape and color. Next, cook the
bean at the general time given for the bean you
are familiar with, using the lower time in the given
range. Use the “Touch or Automatic Release
Method,” see page 10 and test for doneness. To
test for doneness bite-test a few beans or press
them with a fork or spoon against a hard surface
to see if they mash easily. For use in salads or for
freezing for later use, cook beans until they are
firm or slightly undercooked. For beans that will
be pureed, cook them until soft. If the beans are
too undercooked, bring the pressure cooker back
under pressure and cook for 2 to 5 more minutes.
Lentils and split peas usually require only 8 to 10
minutes; most other soaked beans are tender in
5 to 15 minutes.
The Natural Release Method is always rec-
ommended for beans if you have the time. It
allows the beans more time to become flavorful,
continues the cooking process beyond the time
of cooking at full pressure, and helps them retain
their shape. All times on the reference chart are
calculated for the Natural Release Method.
Beans should be cooked at the second red
ring (15 p.s.i.) with the following exceptions: all
lentils, all varieties of split peas, and all varieties
of lima beans should be cooked at the first red
ring (8 p.s.i.).
When cooking beans, flavorings such as
garlic, onion, celery, bay leaf, fresh or dried
herbs and spices may be added to the cooking
liquid. Unsalted chicken, beef or vegetable broth
may be used for all or part of the cooking liquid.
A smoked ham hock from your favorite charcu-
terie is always a welcome addition to a pot of
beans. Some of the best bean recipes are ones
you develop yourself over time with a little experi-
menting and experience. Use these guidelines
as a starting point and let the creating begin!
The older the beans,
the longer they take
to cook. So buy them
from a source that
has rapid turnover.
Let beans cool in the
cooking liquid to help
them retain their
shape and prevent the
skins from bursting.
Acidic ingredients
such as tomatoes,
wine, vinegar, lemon
juice and molasses
toughen bean skins.
Add them only after
the beans are tender.
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