Chef at 10:33, 16 December 2012

2012-12-16T10:33:48Z

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{{#seo:
|title=Yellow bean: Cooking Wiki
|titlemode=replace
|keywords=#beans #yellowbean #pressurecooker #naturalmethod #yellowbeans #pulses #driedbeans #naturalpressurereleasemethod #pressurereleasemethod #vegetables #vegetableoil
|hashtagrev=12032020
|description=Sinaloa Azufrado, Sulphur, Mayocoba, and Peruano (also called Canary) are types of yellow beans. Peruano beans (also called Canary beans)
}}


[[Image:Peruano beans.jpg|300px|thumb|right|Peruano beans with camarones ala diabla and Mexican rice]]
Sinaloa Azufrado, Sulphur, Mayocoba, and Peruano (also called Canary) are types of yellow beans.

'''Peruano beans''' (also called '''Canary beans''') are small, oval, yellow coloured [[beans]] about 1/2 inch (1 cm) long with a thin skin. Peruano Beans have a creamy texture when cooked, and are one of the top-selling [[beans]] in Mexico City since 2005 (being native to Mexico, despite the name).
==How to cook yellow [[beans]] 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.

<TABLE CELLSPACING=1 CELLPADDING=1 COLS=5 BORDER=0>

<TR valign="top" align="center" style="background: #e2e2e2; color:#070707">

<TD WIDTH=173 HEIGHT=18 ALIGN=LEFT>BEAN VARIETY</TD>

<TD WIDTH=173 ALIGN=CENTER>COLD WATER SOAK TIME ''minimum period''</TD>

<TD WIDTH=173 ALIGN=CENTER>PRESSURE COOKING TIME</TD>

<TD WIDTH=173 ALIGN=CENTER>[[:Category:Pressure_cooker_recipes#Internal temperature related to pressure|COOKING PRESSURE]] High = 15 psi Medium = 10 psi Low = 5 psi</TD>

<TD WIDTH=218 ALIGN=CENTER>[[De-pressurising a pressure cooker|PRESSURE RELEASE METHOD]]</TD>

</TR>

<TR style="background: #ffeeee;">

<TD HEIGHT=17 ALIGN=LEFT>[[Yellow beans|Yellow or Peruano beans]]</TD>

<TD ALIGN=CENTER>4 hours</TD>

<TD ALIGN=CENTER>10 minutes</TD>

<TD ALIGN=CENTER>High</TD>

<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>

</TR>

</TABLE>
==See also==
{{Template:SeeAlso-Pressure-cooking-beans}}
{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Vegetables]]
[[Category:Beans]]

<code 'hashtagrev:12032020'>[[Special:Search/beans|#beans]] [[Special:Search/yellowbean|#yellowbean]] [[Special:Search/pressurecooker|#pressurecooker]] [[Special:Search/naturalmethod|#naturalmethod]] [[Special:Search/yellowbeans|#yellowbeans]] [[Special:Search/pulses|#pulses]] [[Special:Search/driedbeans|#driedbeans]] [[Special:Search/naturalpressurereleasemethod|#naturalpressurereleasemethod]] [[Special:Search/pressurereleasemethod|#pressurereleasemethod]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/vegetableoil|#vegetableoil]]
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Yellow bean - Revision history

Chef at 10:33, 16 December 2012