See Also: Beans · Cooking Club
Beans with Herbs in Pressure Cooker
From Dorothy McNett's recipes at www.dorothymcnett.com. Pre-soaking the beans for several hours or overnight is a good idea for softer texture. I have given timings here for cooking either pre-soaked or not presoaked ones.
2 cups beans, such as pinto, kidney or navy
6 cups hot water
1 teaspoon extra virgin olive oil
1 large bay leaf
1/2 to 1 teaspoon dried herbs such as sage, oregano, thyme, and tarragon
1-2 teaspoons sea salt, to your taste
Place the beans in the pot and add water and oil. Add the seasonings, but hold the salt until done. Bring to high pressure, regulate the heat to keep it steady, and time the beans according to the type of beans being used. Most seem to take 8-12 minutes if pre-soaked, and 25-35 if not soaked. When timing is up, turn off the burner, keep the pressure cooker on it and let it stand untouched for at least 10 minutes or more. Release pressure according to your manufacturers directions. Or, allow it to stand to cool down completely (about 1 hour) and then open. Add salt, adjust other seasonings, and serve as desired.
Recipe created 1996-07-23.
