Dry Beans And Peas Timetable; Lentil Curry; Baked Beans - Presto 100th Anniversary Instructions And Recipes Manual

SOAKING BEANS AND PEAS
Soaking is strongly recommended for all beans and peas, except lentils and black-eye peas, for even cooking and to remove water-soluble,
gas-producing starches. Soaking can be done using the traditional or the quick method.
Traditional method: Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain.
Quick method: Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for 2 minutes.
Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
COOKING BEANS AND PEAS
After soaking, rinse beans and remove any loose skins. Place beans in pressure cooker. Add fresh water to just cover the beans and add
1 tablespoon vegetable oil. Close the cover securely. Place the PressureTru indicator on the vent pipe and cook at HIGH PRESSURE
according to the times in the timetable below. For more firm beans for salads and side dishes and when cooking less than 2 cups of beans
or peas, use the shorter time. For soups and stews, use the longer time. After cooking is complete, allow pressure to drop of its own
accord .
FOR DRY BEANS AND PEAS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
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 AND PEAS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
Beans and Peas
Adzuki
Anasazi
Black Beans
Black-Eyed Peas
Chickpeas (garbanzo)+
Great Northern Beans
Kidney Beans
Lentils (brown, green)
* Cooking time is for unsoaked beans
+ Add ½ to 1 teaspoon salt to soaking and cooking water to keep bean skins intact.
1 tablespoon vegetable oil
1½ cups chopped onion
6 cups water
2 cups lentils
1 tablespoon coriander
Pour vegetable oil into cooker. Turn heat selector to medium and sauté onions. Add water, lentils, coriander, curry powder, and ginger.
Close cover securely. Place the PressureTru indicator on the vent pipe and cook 3 minutes at HIGH PRESSURE . Let pressure drop
of its own accord . Stir in salt.
Nutrition Information Per Serving
2 cups navy beans
3 cups water
¼ cup catsup
¼ cup molasses
1 8-ounce slice uncooked ham, diced
1 medium onion, minced
Soak beans according to instructions on pages 21 and 22. Drain. Add drained navy beans and remaining ingredients except salt to cooker.
Close cover securely. Place the PressureTru indicator on the vent pipe and cook 35 minutes at HIGH PRESSURE . Let pressure
drop of its own accord .
Nutrition Information Per Serving
OPERATING THE COOKER WITHOUT COOKING LIQUID OR

DRY BEANS AND PEAS TIMETABLE

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*
Beans and Peas
Lima Beans (large)+
Lima Beans (baby)+
Navy Beans (pea)
Peas (whole yellow, green)
Pinto Beans
Red Beans
Soy Beans (beige)

LENTIL CURRY

BAKED BEANS

22
Cooking Time (Minutes)
1 tablespoon curry powder
1 teaspoon ground ginger
• • • • • • •
1 teaspoon salt
8 servings, 190 Calories, 2 g. Fat, 0 mg. Cholesterol
⅓ cup brown sugar
½ teaspoon dry mustard
¼ teaspoon black pepper
• • • • • • •
Salt to taste
6 servings, 264 Calories, 4 g. Fat, 5 mg. Cholesterol
0 to 1
1 to 3
1 to 3
6 to 9
3 to 6
3 to 6
8 to 11