Dried Beans And Legumes - Cook's essentials CEPC660 Owner's Manual

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 the COOK MODE Button for BROWN. The
red Indicator Light next to BROWN will be lit. Then press the
START Button 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.

Dried Beans and Legumes

BEANS & LEGUMES
Adzuki, 1 cup dry
Black Beans, 1 cup dry
Black Eyed Peas, 1 cup dry
Chickpeas (garbanzo),
1 cup dry
Great Northern, 1 cup dry
Kidney Beans, red or white,
1 cup dry
Lentils, green, brown, or red,
2 cups dry
Navy Beans 1 cup dry
Pinto Beans, 1 cup dry
* All beans and dried legumes, with the exception of lentils, should soak in
a large, covered bowl in boiling water one hour before cooking. The
actual cooking times will vary depending on how old the beans are.
**Add one tablespoon of vegetable oil to reduce excess foaming.
APPROXIMATE COOKING TIMES*
HIGH PRESSURE
NATURAL RELEASE FEATURE
Cooking Time
9 to 13 min.
15 to 18 min.
14 to 17 min.
30 to 35 min.
28 to 33 min.
28 to 33 min.
10 to 12 min.
14 to 17 min.
16 to 19 min.
Water**
3 cups
3 cups
3 cups
3 cups
3 cups
3 cups
6 cups
3 cups
3 cups
22
Yield
Cooked
2 cups
2 cups
2-1/4 cups
2-1/2 cups
2-1/4 cups
2 cups
4 cups
2 cups
2-1/4 cups