Cooking Times For Beans; Grains - Cook's essentials CEPC800 Owner's Manual

BASIC RECIPE FOR BEANS (Cont.)
5. Slide Safety Lock to UNLOCK. Pull handles apart and remove Lid.
CAUTION: WHEN REMOVING LID, STEP BACK AND TILT LID AWAY FROM
YOU TO AVOID STEAM.
6. Add salt to taste. If beans are still quite hard, return to high pressure for a few more
minutes. If beans require just a little more cooking, press BROWN and START and
cook uncovered until done. Stir in more water if cooking liquid becomes very thick.
7. If time permits, allow beans to cool in cooking liquid.
8. Ladle beans into a colander set over a large bowl. Drain beans thoroughly. Remove
bay leaves. Reserve cooking liquid for use as broth, if you wish.

COOKING TIMES FOR BEANS

FOOD
Large beans, such as chickpeas,
favas, and black soy beans
SOAKED
UNSOAKED
Medium beans, such as red kidneys,
Great Northern, and black beans
SOAKED
UNSOAKED
Small beans, such as pinto, navies,
and baby limas
SOAKED
UNSOAKED
*NPR stands for Natural Pressure Release. If time permits, allow pressure to come
down all the way, about 30 minutes. Otherwise, allow pressure to come down for 20
minutes and quick-release remaining pressure by pressing the Quick Release Button in
short bursts.

GRAINS

Whole grains cook so quickly in the pressure cooker that they can become a regular
part of your diet. Here are a few things to keep in mind:
• Timing varies from one batch of grains to the next, depending upon age and storage
conditions. So it is wise to do the majority of cooking under pressure and then do
any additional cooking, if needed, on the STEAM setting (see page 12). Remember
that whole grains such as barley, wheat berries, and brown rice always remain a bit
chewy, even when thoroughly cooked.
• Grains that have the same cooking time may be cooked together.
• Leftover grains may be frozen in convenient portion sizes. Defrost them in the
microwave.
MINUTES UNDER HIGH PRESSURE
10 plus NPR*
20 plus NPR*
20
3 plus NPR*
6 plus NPR*
2 plus NPR*
4 plus NPR*