Dried Beans And Other Legumes; Grains - Fagor Rapida Pressure Cooker User Manual

FRUIT
Apples, dried
Apples, fresh in slices or pieces
Apricots, dried
Apricots, fresh, whole or in halves
Blueberries
Peaches, dried
Peaches, fresh, in halves
Pears, dried
Pears, fresh in halves
Prunes
Raisins

Dried beans and other legumes

• WARNING: Never fill the pressure
cooker to more than half its
capacity with beans and legumes,
as these foods tend to expand and
froth during cooking.
• Clean out any foreign particles. Rinse
them with warm water.
• Soak beans in four times their volume
of warm water for at least four hours
before cooking, or if you prefer, leave
them to soak overnight. Do not add
salt to the water as this hardens the
beans and prevents absorption of
water.
• Do not soak dried split lentils.
• After soaking, remove floating beans
and shell.
• Strain the water off the beans.
• Rinse in warm water (this also applies
to dried split lentils).
• Put the beans or legumes in the
pressure cooker. Add three cups
of water for each cup of beans or
legumes. Do not add salt; beans and
legumes should be seasoned after
cooking.
• Add a tablespoon of vegetable oil for
each cup of water to eliminate the
foam they produce.
• To add more flavor, cook beans or
lentils with some bay leaves and a
small peeled onion embedded with
two cloves of spice.
APPROXIMATE • After the cooking time is up, use the
COOKING TIME natural release method to allow the
3 minutes
pressure to decrease naturally.
2-3 minutes
• Cooking times may vary depending on
4 minutes the quality of the beans or other legumes.
If after the recommended cooking time
2-3 minutes
the beans are still hard, continue cooking
8-10 minutes
them with the lid off. If necessary, add
4-5 minutes
water.
3 minutes
• A cup of beans or other legumes yields
4-5 minutes
approximately two cups when cooked.
3-4 minutes
4-5 minutes
BEANS AND LEGUMES
4-5 minutes
Azuki beans
Beans, white
Beans, scarlet, red
Beans, black
Beans, colored
Pigeon peas
Chick peas
Lentils, red
Lentil soup
Lentils, green

Grains

• WARNING: Never fill the pressure
cooker to more than half its capacity
with grains, as these foods tend to
expand and froth during cooking.
• Clean out any foreign particles. Rinse
them with warm water. Soak grains, in
four times their volume of warm water
for at least four hours before cooking
them, or if you prefer, leave them to
soak overnight. Do not add salt for
this will harden grains and prevent
them from absorbing water.
• Do not leave rice to soak.
• After soaking remove floating grains
or shells.
• Drain the water off the grains.
• Rinse grains in warm water (this also
applies to rice.)
• Cook each cup of grain in the quantity
of water indicated in the recipe or on
the package.
• If you prefer, add salt to taste.
APPROXIMATE
COOKING TIME
4-5 minutes
5-7 minutes
10-12 minutes
8-10 minutes
4-6 minutes
7-9 minutes
10-12 minutes
7-9 minutes
8-10 minutes
8-10 minutes
15