Presto Not Found Electric Pressure Cooker User Manual


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27
PRESSURE COOKING DRY BEANS AND PEAS
Thepressurecannerisidealforpreparingdrybeansandpeasquickly.However,drybeansandpeashaveatendencytofrothandfoam
during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the following cautions when
pressure cooking dry beans and peas:
(1) Never ll the canner over the ½ full line (this includes beans, ingredients, and water).
(2) Add 1 tablespoon vegetable oil for cooking.
(3) Allow pressure to drop of its own accord.
SOAKING BEANS AND PEAS — Soakingisstronglyrecommendedforallbeansandpeas,exceptlentilsandblack-eyedpeas,for
evencookingandtoremovewater-soluble,gas-producingstarches.Soakingcanbedoneusingthetraditionalorthequick-soak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 canner. Add fresh
water to just cover the beans and add 1 tablespoon vegetable oil. Close cover securely. Place pressure regulator on vent pipe and cook
accordingtothetimesinthetimetablebelow.Formorerm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.
DRY BEANS AND PEAS TIMETABLE
Soakbeansandpeas,exceptlentilsandblack-eyedpeas,accordingtoinformationonabove.Add 1 tablespoon vegetable oil to cooking
liquid. DO NOT COOK SPLIT PEAS.
FOR DRY BEANS AND PEAS, DO NOT FILL PRESSURE CANNER OVER ½ FULL!
COOKING TIME COOKING TIME
BEANS AND PEAS (MINUTES) BEANS AND PEAS (MINUTES)
Adzuki 1–3
Anasazi 1–3
BlackBeans 2–4
Black-eyedPeas 2–4*
+ Chickpeas(garbanzo) 7–10
GreatNorthernBeans 2–5
KidneyBeans 1–3
Lentils(brown,green) 3–5*
+ LimaBeans(large) 0–1
+ LimaBeans(baby) 1–3
NavyBeans(pea) 1–3
Peas(wholeyellow,green) 6–9
PintoBeans 3–6
Redbeans 3–6
Soybeans(beige) 8–11
* Cooking time is for unsoaked beans.
+ Add ½ to 1 teaspoon salt to soaking and cooking water to keep bean skins intact.
FOR DRY BEANS AND PEAS, DO NOT FILL CANNER OVER ½ FULL!
The recipes below are intended for pressure cooking and should not be canned.
BOSTON BAKED BEANS
6 cups dried beans
1 lb. salt pork or bacon, diced
½ cup brown sugar
2 teaspoons dry mustard
1 cup molasses
1 cup catsup
4 onions, diced
Water
* * * * * *
Salt, as desired
Soakbeansaccordingtoinstructionsonpage27.Drainanddiscardliquid.Heatcannerandsearsaltporkorbacon.Removeexcessdrip-
pings. Add beans, remaining ingredients, and enough water to well cover beans. Do not ll canner over ½ full. Close cover securely.
Place pressure regulator on vent pipe and COOK 35 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Season to
taste with salt. 12-15 servings.
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