About SOAKING BEANS IN PRESSURE COOKER

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About SOAKING BEANS IN PRESSURE COOKER

 

Recipe By :PRESSURE COOKING FOR EVERYONE by Rodgers and Ward

Serving Size : 0 Preparation Time :0:00

Categories : Information New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

BEANS TO WATER:

1 cup dried beans

3 cups filtered water

 

1. Place the rinsed and sorted beans in the pot with cold, unsalted, low-acid

water (recommend filtered water).

 

* RATIO: One part beans to three parts water. If using a 4-quart cooker, use 3

cups liquid, 1 cup beans.

 

* CAUTIONS: Do not fill pot more than one-third full. Some cookers may be half

filled when cooking beans; see your owners manual.) Never cook or quick-soak

more than 1 pound (2 1/2 cups) of dried beans at a time in a pressure cooker.

 

2. Seal lid. Bring to high pressure over high heat. Cook for 2 minutes.

 

3. Remove from the heat and quick-release the steam -- in the sink so that you

are shielded by the sink should liquid escape when the lid is released in the

next step. Open the lid, tilting it away from you to block any escaping steam.

Drain and rinse the beans under cold running water. The beans are now ready to

be cooked under pressure another 2 to 15 minutes (depending on the bean).

 

4. COOK THE BEANS in low-sodium, low-acid broth as directed in your recipe.

 

ESTIMATED COOKING TIMES AFTER QUICK-SOAKING:

--Black (Turtle) 7 minutes

--Cannellini 5 minutes

--Cranberry 3 minutes

--Garbanzos (Chickpeas) 18 minutes

--Great Northern 3 minutes

--Kidney, Red 7 minutes

--Baby Lima 2 minutes

--Navy 7 minutes

--Pink 7 minutes

--Pinto 7 minutes

--Red Beans 6 minutes

 

 

TROUBLESHOOT: If the cooking liquid sputters through the vent during the

quick-release, let the cooker stand For a few minutes, then try again.

 

OLD BEANS TAKE FOREVER to cook. As the freshness of beans is so important, buy

them from a source with a high turnover. At a supermarket, Latino brands are a

good bet; you can also purchase fresh dried beans at a natural foods store.

 

SEASON WHILE THEY COOL: - If possible, cool the beans in their cooking liquid.

This improves their flavor and texture. This is a good time to add salt (and

spice).

 

USE AND STORAGE: Cooked beans taste best if made a day ahead. Stored tightly

covered in their cooking liquid, they can be refrigerated for up to 3 days.

 

 

Copyright:

" 2000 Rick Rodgers and Arlene Ward "

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

NOTES : Do NOT soak black eyed peas, lentils or split peas.

 

Nutr. Assoc. : 0 2130706543 2130706543

 

 

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