Pressure Cooking Chart for Dry Beans

* Exported from MasterCook *

Pressure Cooking Chart for Dry Beans

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Basic Cooking Times Dry Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup beans
4 cups water
tablespoon oil (unless otherwise noted)

*Skins remain leathery after cooking and must be removed before serving unless
the beans are pureed.

**Be sure to remove loose skins before cooking

***Requires 2 tablespoons of oil for each cup of dried beans

1- Minute
Pressure
Beans (1 c dry) Soaked 12 hrs Presoak Unsoaked
Yield (c's)

Adzuki 5-9 9-13
12-14 2
Anasazi 4-7 7-10
20-22 2 1/4
Black (turtle) 9-11 14-18
20-25 2
Black-eyed (cow) peas ----- ------ 9-11
2 1/4
Cannellini 9-12 14-17
22-25 2
Chickpeas (garbanzo) 10-12 21-25 30-40
2 1/2
Christmas lima 8-10 10-12 1
6-18 1 1/4
Cranberry 9-12 20-25
30-35 2 1/4
Fava* 12-18 16-22
22-28 2
Flageolets 10-14 10-14
17-22 2
Great Northern 8-12 14-18 25
-30 2 1/4
Lentils ------ -------
7-10 2
Lima (large)*** 4-7** 8-12**
12-16 2 1/2
Lima (baby) 5-7 8-12
12-15 2 1/2
Peas (split, green) ------ -------
8-10 2
Peas (whole, green) ------ ------ 16
-18 2
Pigeon peas (grandules) 6-9 15-18 20-25
3
Pinto 4-6 7-10
22-25 2 1/4
Navy (pea) 6-8 10-13
16-25 2
Red kidney 10-12 12-15
20-25 2
Scarlet runner 12-14 12-16 1
7-20 1 1/4
Soy beans 9-12 15-20
28-35 2 1/4


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