AEG precision EPC 6000 Owner's Handbook Manual page 15

Before cooking dried beans, pick over and discard any broken or shriveled beans, 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 (200g beans + 4 cups water + seasoning + onions, garlic,
herbs to taste and 2 teaspoons oil), freeze in 1-cup amounts to add to other dishes later.
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, seal, 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 tender. As with vegetables it is better to under cook and allow to simmer to
complete cooking.
Beans
(1 cup)
Black Beans
Cannellini
Chickpeas
Lentils
Red beans
Soybeans
DRIED BEANS
Cooking Time
(Soaked overnight)
20 to 25 minutes
18 to 22 minutes
20 to 40 minutes
N/A
22 to 25 minutes
26 to 33 minutes
Cooking time
(Unsoaked)
28 to 32 minutes
33 to 38 minutes
40 to 60 minutes
8 to 10 minutes
30 to 35 minutes
33 to 40 minutes
6
Yield
2cups
2 cups
2 cups
1
/
2
2 cups
2 cups
1 cups
1
/
4