Beware- there are special preps for pressure cooking beans and/or peas

[Guest guest]

Here is what my pressure cooker manual has to say about cooking dry

beans and peas in it(all emphasis is their's, not mine):

" The pressure cooker is ideal for preparing dry beans and peas when

they are prepared according to the following soaking and cooking

directions. They are an excellent source of protein. During the

cooking period, dry beans and peas tend to froth,foam, and sputter

and *could* cause the vent pipe to become clogged. **THEREFORE**

ingredients and soaking instructions *MUST* be followed to keep foam

at a safe level during cooking. Pressure cook only dry beans and

peas list on the chart to follow. Do not pressure cook soup mixes

containing dry beans and/or peas.

*FOR DRY BEANS AND PEAS, DO NOT FILL PRESSURE COOKER OVER 1/2 FULL!*

How to soak dry beans and peas for pressure cooking:

2 cups dry beans or peas

1/4 cup cooking oil

1 Tablespoon salt

Water to well cover vegetables

The next day drain them and place dry beans or peas in cooker. Add

oil, salt, and water to well cover vegetables. Soak overnight. In

most instances, dry beans or peas will almost always regain their

original shape, freshness and color. "

Ones safe to pressure cook are:

Black beans 35 mins

Black-eyed peas 20 mins

Great Northerns 30 mins

Kidneys 25 mins

Lentils 20 mins

Limas 25 mins

Navy 30 mins

Pink 30 mins

Pintos 25 mins

Whole green peas 5 mins

Whole yellow peas 5 mins

I might add that pressure cooking is not only the fastest way to

cook beans and lentils but it also locks in the flavor and nutrional

value. However, pressure cooking can be dangerous and following

manufacturer's directions is very important.

~Sylvia

[Guest guest]

How old is your pressure cooker, what brand? I just

got mine and it says nothing like this. Tells you to

add dry beans, 2 1/2 cups of water per cook of beans

and add a tablespoon of oil so the skins don't float

off the beans. They cook in about 30 minutes and

there are a few secuire safety features so the pot is

safe. Mine is a Fagor. I've made beans in it over a

dozen times.

Donna

--- Sylvia Sivley <sgsivley wrote:

 

> Here is what my pressure cooker manual has to say

> about cooking dry

> beans and peas in it(all emphasis is their's, not

> mine):

> " The pressure cooker is ideal for preparing dry

> beans and peas when

> they are prepared according to the following soaking

> and cooking

> directions. They are an excellent source of protein.

> During the

> cooking period, dry beans and peas tend to

> froth,foam, and sputter

> and *could* cause the vent pipe to become clogged.

> **THEREFORE**

> ingredients and soaking instructions *MUST* be

> followed to keep foam

> at a safe level during cooking. Pressure cook only

> dry beans and

> peas list on the chart to follow. Do not pressure

> cook soup mixes

> containing dry beans and/or peas.

> *FOR DRY BEANS AND PEAS, DO NOT FILL PRESSURE COOKER

> OVER 1/2 FULL!*

> How to soak dry beans and peas for pressure

> cooking:

> 2 cups dry beans or peas

> 1/4 cup cooking oil

> 1 Tablespoon salt

> Water to well cover vegetables

> The next day drain them and place dry beans or peas

> in cooker. Add

> oil, salt, and water to well cover vegetables. Soak

> overnight. In

> most instances, dry beans or peas will almost always

> regain their

> original shape, freshness and color. "

> Ones safe to pressure cook are:

> Black beans 35 mins

> Black-eyed peas 20 mins

> Great Northerns 30 mins

> Kidneys 25 mins

> Lentils 20 mins

> Limas 25 mins

> Navy 30 mins

> Pink 30 mins

> Pintos 25 mins

> Whole green peas 5 mins

> Whole yellow peas 5 mins

> I might add that pressure cooking is not only the

> fastest way to

> cook beans and lentils but it also locks in the

> flavor and nutrional

> value. However, pressure cooking can be dangerous

> and following

> manufacturer's directions is very important.

> ~Sylvia

>

>

>

 

 

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Baby you can drive my car

And maybe I love you.

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[Guest guest]

My guess is you have an older " jiggle top " type? My pot instructions show

it to be ok to use dry beans.

 

Thia

 

 

On 12/12/06, Sylvia Sivley <sgsivley wrote:

>

> Here is what my pressure cooker manual has to say about cooking dry

> beans and peas in it(all emphasis is their's, not mine):

> " The pressure cooker is ideal for preparing dry beans and peas when

> they are prepared according to the following soaking and cooking

> directions. They are an excellent source of protein. During the

> cooking period, dry beans and peas tend to froth,foam, and sputter

> and *could* cause the vent pipe to become clogged. **THEREFORE**

> ingredients and soaking instructions *MUST* be followed to keep foam

> at a safe level during cooking.

>