The kidney bean with its dark red skin is named for its visual resemblance to a kidney. The kidney bean is also known as the red bean, although this usage can cause confusion with other red beans. Red kidney beans (rajma in Hindi and Punjabi) are an integral part of the cuisine in northern region of India. Sometimes kidney beans are used in the red beans and rice of Louisiana Creole cuisine. Other times small red beans are used. Small red beans are noticeably smaller and darker than kidney beans. They have a smoother taste and are preferred for Cajun cuisine. Small kidney beans used in La Rioja, Spain, are called Caparrones.
How to cook beans or pulses in a pressure cooker
Use this basic guide if you do not have a specific recipe
- Pick through the beans and discard any discoloured beans or loose skins
- Soak in cold water for a minimum of the time shown, soaking overnight is usually the best way to achieve this
- Change soaking water a few times if possible
- Never cook the beans in the water they were soaked in
- Rinse the beans well at the end of the soaking period
- Ensure the pressure cooker is at least a quarter full
- Never fill the pressure cooker more than half full
- Always cover the beans with at least 5 cm (2") water
- Add 2 tablespoons of vegetable oil to the water - this reduces foaming
- Allow the pressure cooker to get to the required pressure and then begin timing
- Use the specified pressure release method - this is the natural method in the case of dried beans or pulses
- A bean is usually perfectly cooked when it can be easily squashed between your forefinger and thumb
- If the beans are not sufficiently cooked, return to pressure, cook for another 3 minutes and allow the pressure to reduce using the natural method.
Re-check that the beans are cooked to your liking.
|BEAN VARIETY||COLD WATER SOAK TIME
|PRESSURE COOKING TIME||COOKING PRESSURE
High = 15 psi
Medium = 10 psi
Low = 5 psi
|PRESSURE RELEASE METHOD|
|Red kidney beans||4 hours||12 minutes||High||Natural|