Pressure cooking beansgreenspun.com : LUSENET : Countryside : One Thread
Hi - Does anyone know how to cook dried beans in the pressure cooker? I don't want to can them, I want to cook them loose and be able to make chili, soup, etc. I did it a few years ago but have forgotten the proportions of water, beans, pressure and time. (When I tried it a couple of weeks ago it wasn't pretty!) Any help would be appreciated as my husband has been wanting some bean soup for a few days and I haven't had time to do the soak and simmer route. THANKS!!
-- Nancy (email@example.com), April 19, 2000
It has been a few years but it seems to me that I soaked them all day or over night, then cooked them for 30 minutes @ 15# with lots of water, then I would put in the rest of the soup ingredients, like salt pork, onion etc. and cook another 15 minutes
-- Hendo (OR) (firstname.lastname@example.org), April 19, 2000.
Nancy, I soak the beans all day. I don't use pork, I use chicken parts or more often home canned chicken broth. some beans take a little longer ; yellow eye, black-eyed peas, garbanzos, about 45 min. Others like anasazi, black turtle, great northern about 30 min. I put onion and hot pepper in every time. Sometimes I put other veggies in. My huband likes soupier beans so I use at least two and 1/2 times as much broth as beans. Don't forget the salt to taste. A few years ago Countryside had a recipe for Maple Cornbread. (I think It was in 80-2) It is decilicous.
-- Cindy (email@example.com), April 19, 2000.
I haven't done it for awhile either, but I know I didn't soak the beans first. However, I looked in the directions for my cooker/canner and it says "always soak the beans overnight". Drain the beans, discard the water.(I think the soaking gets a lot of dried on dirt off the beans so I will soak from now on.) Add soaked beans and whatever other ingredients you want in the cooker. Add eno
ugh water to "well cover the beans. DO NOT FILL COOKER OVER ONE-HALF FULL. Close cover securely. Place pressure regulator on vent pipe and cook 45 minutes with pressure regulator rocking slowly. Let pressure drop off of its own accord."
Sorry about the glitch- I didn't feel like typing that over. My cooker has a pressure gauge but the directions don't mention it so I would assume it doesn't matter. The pressure probably doesn't need to get very high since the food isn't for long-term storage. Good luck.
-- Peg (firstname.lastname@example.org), April 19, 2000.
Just a note on using dried beans: My mother in law used to cook part time at the grade school in her town, and she told me always to sort and wash the beans before you soak them, as there are occasionally pieces of ROCK and DIRT in with the dried beans. After that, I always have, and once in a while I do find some. Unless you are a dentist and can afford a crown, it is best to spread them in a strainer and wash them as you sort through before soaking. Good luck, and I think I will make some myself today! Jan
-- Jan B (Janice12@aol.com), April 19, 2000.
When you soak the beans you can pick out the floaters, they are called "The Old Maids".
-- Hendo (email@example.com), April 20, 2000.
Thanks all! Am going to give it a shot tomorrow AM. It sure is nice having all of you out there to ask and actually get answers! Hope you had a blessed and happy Easter. <><
-- Nancy (firstname.lastname@example.org), April 24, 2000.