Pressure Cooking Beans

Course : Beans
Serves: 1
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Ingredients:

--- NONE ---
 

Preparation / Directions:

1. Presoak beans and discard the soaking water, to reduce or eliminate flatulence caused by complex indigestible sugars in the beans. 2. To enhance flavour, cook beans with a few bay leaves, peel, crushed garlic cloves, or a smoked ham hock. 3. Never add salt or acidic ingredients (such as tomatoes or molasses) to beans before they are almost entirely cooked. Salt and acids cause the beans' skins to harden, thus preventing the beans from becoming tender. An exception to the rule can be made when you pressure-cook soups. 4. Foaming action can push a bean or loose bean skin into the vent and clog it. Use 4 cups of water and 1 tablespoon of oil (which controls foaming) for each cup of dried beans. When the cooking time is up, quick-release the pressure under cold water to avoid foaming or sputtering at the event. In the unlikely event that you hear loud sputtering while cooking beans, place the cooker under cold running water to bring down the pressure. Remove and clean the lid, vent, and rubber gasket. Lock the lid back in place and proceed with cooking. Always clean the lid and vent thoroughly after cooking beans. Cooking times - - vary because of variations in age and dryness within any given handful - - are less critical than they would be with fresh vegetables. An extra minute won't turn them to mush. For firm-cooked beans to be used in salads or to be cooked more in soups or stews, check for doneness after the minimum time indicated in the following chart. For soft beans that will be pureed or used in refried beans, the longer cooking time works best. General cooking instructions: Pick over beans, rinse and drain. Cook 1 cup of beans (pre-soaked or unsoaked) with 4 cups of water plus 1 tbsp.. of oil. Add 3 cups of water and 1 tbsp.. of oil for each additional cup of beans. Beans with the same cooking times may be cooked together, but be prepared for the colours and flavours to mingle. Do not fill the cooker above the halfway mark. For firm-cooked beans, check for doneness after minimum time. For soft-cooked (mushy) beans, add 2 extra minutes under high pressure. When cooking time is up, quick-release pressure by placing cooker under cold running water. Drain immediately. Chart of Cooking Times Beans (1 Cup Dry) Soaked Overnight 1-Minute Pressure Unsoaked Yield in Cups (12 hours) Cooker Pre-so

 

Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium


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