Pressure Cooking Beans - Basic Recipe Recipe

From Dorothy McNett's Recipe Book.

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Pressure Cooking Beans - Basic Recipe

From Dorothy McNett's recipes at It is impossible to give precise cooking times for beans as varieties differ, as well as the moistness or dryness in the beans when you use them. Dried beans can keep forever, but as they age, they lose moisture content and sometimes they take forever to get soft. It is a good idea to have a bean cooking chart as found in pressure cookbooks and owners manuals. The following times generally work just fine for me!

2 cups beans, such as pinto, black beans, white beans, etc.
water to cover the beans by about 2"
1 tablespoon olive oil
1 teaspoon fine sea salt
freshly ground pepper, as desired

Wash and pick over the beans, drain, and put into the cooker. Add the water, oil, salt, and spices. Lock on the lid and bring to high pressure. Cook for 20-25 minutes under medium-high pressure. If you like the beans a little softer, use the longer time. When time is up, allow to stand for about 10 minutes for pressure to come down naturally. Touch the release bar to release any pressure remaining in order to open the lid. Taste and correct seasonings as needed, and serve.

Recipe created 1997-03-03.

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