Pressure Cooking Beans - Basic Recipe
It is impossible to give precise cooking times for beans as varieties
differ, as well as the moistness or dryness in the beans when you use
them. Dried beans can keep forever, but as they age, they lose moisture
content and sometimes they take forever to get soft. IT is a good idea
to have a bean cooking chart as found in pressure cookbooks and owners
manuals.
2 cups beans, such as Anasazi, pinto, or flageolets
water to cover the beans by about 2"
1 tablespoon olive oil
1 teaspoon fine sea salt
freshly ground pepper, as desired
Wash and pick over the beans, drain, and put into the cooker. Add the
water, oil, salt, and spices. Lock on the lid and bring to high
pressure. Cook for 20-25 minutes under medium-high pressure. If you like
the beans a little softer, use the longer time. When time is up, allow
to stand for about 10 minutes for pressure to come down naturally. Touch
the release bar to release any pressure remaining in order to open the
lid. Taste and correct seasonings as needed, and serve.
Beans Pressure Cooker Vegetarian |
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