View source for Template:How to cook beans in a pressure cooker


==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]].<br />Re-check that the beans are cooked to your liking.

<div class="wikitable-responsive">
{| class="wikitable"
|- style="vertical-align:top; text-align: center;"
!style="min-width: 20%;"|Type of Bean
!style="min-width: 20%;"|Cold Water Soak Time (minimum)
!style="min-width: 20%;"|Pressure Cooking Time
!style="min-width: 20%;"|[[:Category:Pressure_cooker_recipes#Internal temperature related to pressure|Cooking Pressure]]<br>High=15 psi<br>Med=10 psi<br>Low=5 psi:
!style="min-width: 20%;"|[[De-pressurising a pressure cooker|Pressure Release Method]]
|- style="background: #e6e6fa;"
|Dried [[Azuki (red) beans]]|| None||8 minutes||High||[[Natural pressure release method|Natural]]
|- style="background: #f8f2d7;"
|Dried [[Black beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]]
|- style="background: #e6e6fa;"
|Dried [[Urad beans|Black urad beans]]||None||7 minutes||High||[[Natural pressure release method|Natural]]
|- style="background: #f8f2d7;"
|Dried [[Black eyed peas]]||None||10 minutes||High||[[Natural pressure release method|Natural]]
|- style="background: #e6e6fa;"
|Dried [[Borlotti beans]]||4 hours||7 minutes||High||[[Natural pressure release method|Natural]]
|- style="background: #f8f2d7;"
|Dried [[Broad beans]]||8 hours||4 minutes||Medium||[[Natural pressure release method|Natural]]
|- style="background: #e6e6fa;"
|Dried [[Butter beans]]||8 hours||4 minutes||Medium||[[Natural pressure release method|Natural]]
|- style="background: #f8f2d7;"
|Dried [[Chickpeas]]||8 hours||25 minutes||High||[[Natural pressure release method|Natural]]
|- style="background: #e6e6fa;"
|Dried [[Faba beans]], Dried ([[Fava beans]])||8 hours||4 minutes||Medium||[[Natural pressure release method|Natural]]
|- style="background: #f8f2d7;"
|Dried [[Split peas|Lentils or Split peas]]||None||7 minutes||High||[[Natural pressure release method|Natural]]
|- style="background: #e6e6fa;"
|Dried [[Lima beans]]||8 hours||4 minutes||Medium||[[Natural pressure release method|Natural]]
|- style="background: #f8f2d7;"
|Dried [[Mung beans|Mung beans (green)]]||4 hours||9 minutes||Low||[[Natural pressure release method|Natural]]
|- style="background: #e6e6fa;"
|Dried [[Pinto beans|Pinto or mottled beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]]
|- style="background: #f8f2d7;"
|Dried [[Kidney bean|Red kidney beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]]
|- style="background: #e6e6fa;"
|Dried [[Mung beans|Mung beans (red)]]||4 hours||9 minutes||Low||[[Natural pressure release method|Natural]]
|- style="background: #f8f2d7;"
|Dried [[Shell beans]]||4 hours||10 minutes||High||[[Natural pressure release method|Natural]]
|- style="background: #e6e6fa;"
|[[String beans|Snap, string or runner beans]]||None||4 minutes||Low||[[Cold water pressure release method|Cold water release]]
|- style="background: #f8f2d7;"
|Dried [[Soya bean]]||8 hours||35 minutes||High||[[Natural pressure release method|Natural]]
|- style="background: #e6e6fa;"
|Dried [[White bean|White or cannellini beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]]
|- style="background: #f8f2d7;"
|Dried [[Urad bean|White urad beans]]||None||7 minutes||High||[[Natural pressure release method|Natural]]
|- style="background: #e6e6fa;"
|Dried [[Yellow beans|Yellow or Peruano beans]]||4 hours||10 minutes||High||[[Natural pressure release method|Natural]]
|}
</div>

[[Category:Pressure cooker recipes]]