Dry Beans, Peas, And Lentils - Presto 01241 Instructions And Recipes Manual

DRY BEANS, PEAS, AND LENTILS

The pressure cooker is ideal for preparing dry beans, peas, and lentils quickly. However, these foods have a tendency to froth
and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to follow these
procedures:
SOAKING: Soaking before pressure cooking is strongly recommended for dry beans and peas. Lentils and black-eyed peas
do not require soaking. Benefits of soaking include eliminating some of the water soluble starches that produce gas and create
froth and foam during cooking, decreasing the cooking time, and producing beans and peas that are more evenly cooked.
Soaking can be done using the traditional or the quick method.
Traditional method: Clean and rinse beans and peas; cover with three times as much water as beans or peas. Soak 4 to 8
hours. Drain.
Quick method: Clean and rinse beans and peas; cover with three times as much water as beans or peas. Bring beans or peas to
a boil and boil for 2 minutes. Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
After soaking, rinse and remove any loose skins.
COOKING: Place beans, peas, or lentils in cooker. Cover with fresh water and add 1 tablespoon vegetable oil to help
minimize the amount of froth and foam during cooking. The pressure cooker should never be more than ½ full with beans,
peas, lentils, water, and other ingredients. Close cover securely. Place pressure regulator on vent pipe and cook according to
the times in the table below. For more firm beans for salads and side dishes, use the shorter time. When cooking less than
2 cups of beans or peas, use the longer cooking time. For soups and stews, also use the longer time. After cooking is complete,
allow pressure to drop of its own accord.
Soak beans and peas, except lentils and black-eyed peas, according to information above. Add 1 tablespoon vegetable oil
to cooking liquid. DO NOT COOK SPLIT PEAS.
FOR DRY BEANS, PEAS, AND LENTILS,
DO NOT FILL PRESSURE COOKER OVER
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
DRY BEANS, PEAS, AND LENTILS TIMETABLE
FOR DRY BEANS AND PEAS,
DO NOT FILL PRESSURE COOKER OVER
BEANS, PEAS, AND LENTILS
Adzuki
Anasazi
Black beans
Black-eyed peas
Chickpeas (garbanzo)+
Great Northern beans
Kidney beans
Lentils (brown, green)
Lima beans (large)+
Lima beans (baby)+
Navy beans (pea)
Peas (whole yellow, green)
Pinto beans
Red beans
Soy beans (beige)
* cooking time is for unsoaked beans
+ add ⁄ to 1 teaspoon salt to soaking and cooking water to keep bean skins intact.
1
2
½
FULL!
½
FULL!
COOKING TIME
(Minutes)
1 to 3
1 to 3
2 to 4
2 to 4*
7 to 10
2 to 5
1 to 3
3 to 5*
0 to 1
1 to 3
1 to 3
6 to 9
3 to 6
3 to 6
8 to 11
30