Guest Post: Pressure Cooking Dry Beans

by Jane Lorenz

In my previous post on dry beans I explained the most traditional method of cooking dry beans by slow cooking on the stove.  Today I’ll explain the fastest way to cook beans and my favorite. When pressure cooking dry beans, I typically use an electric pressure cooker.  This allows me to do other work and not worry about constantly watching the stove. I think this is the most efficient cooking method both with time involved and energy used.

A few tips to remember:

• Soaking methods when using the pressure cooker choose one of the following:
• Soak dry beans in 4 times their volume of water for  4 to 6 hours (do not exceed 12 hours)
• Speed soaking: Cook the beans on high pressure for one minute then quick release the pressure cooker to bring the pressure down. Then drain the water, rinse the beans and soak in fresh water for 1 hour.  Then pressure cook the beans normally using the standard soaked times.
• This is my favorite: NO SOAKING! Place the beans in the pressure cooker! This requires a longer cooking time but overall time is greatly reduced!
• Pressure cooking times vary according the age and quality of the dry beans.
• If the beans are not done after cooking, return to pressure and cook 3 to 5 minutes longer.
• It’s important to note that dry beans are a staple and they will get old if left to sit around too long. So if you’ve cooked your beans way longer than the suggested time and they’re still too hard chances are you have old beans and they just won’t get as tender.
• It’s debatable if soaking the dry beans, draining the liquid and then putting fresh liquid in will reduce the amount of gas received from them.
• To cook 1# of dry beans you will need a 6-8 quart pressure cooker.
• Dried beans double in volume and weight after soaking and cooking
• One cup (8 ounces) dried beans equals 2 to 2 1/2 cups (1 to 1 1/4 pounds) soaked and cooked.
• It is important not to fill your pressure cooker fuller than ½ full of beans and water.
• Always add 1 TBS of oil to prevent foaming in your pressure cooker.
• The broth is wonderful, don’t throw it out! Save it for soups
• Always choose the high pressure over low if your cooker gives you the choice.
• It’s best to let the cooker release naturally instead of using the quick release method.
• ALWAYS CONSULT YOUR PRESSURE COOKER MANUAL FOR SAFETY DIRECTIONS ON HOW TO USE YOUR PRESSURE COOKER!
• If cooking lentils or dried split peas do not soak!
• ALWAYS clean the lid and vent thoroughly after cooking beans! Be sure to check the vent tube to make sure no bean skins are stuck in it.
• Storage is easy.
• Refrigerate for up to 5 days.
• Freeze for up to a year
• It’s nice to package in 2 cup containers adding 1 ½ cups of cooked beans and the rest with liquid (this is equivalent to the amount in canned beans)

How to cook 1 pound of most kinds of dried beans

2 TBS salt (I like to add after cooked)

¼ yellow onion left whole

1 clove garlic

1 bay leaf

1 TBS oil

1. Wash and sort the beans looking for any imperfect bean or stones.
2. If you are presoaking the beans do so now, but I choose not to!
3. Drain the soaked or unsoaked beans in a colander.
4. Place in a pressure cooker on the stove or an electric pressure cooker (my preference)
5. Add 8 cups of water, 1 TBS of oil and any aromatics desired.  Onion, garlic and bay leaf are suggested.
6. Cook the beans: Secure the lid according to instruction manual and lock shut. Turn burner on or set the electric pressure cooker to desired time. (see chart below)
7. If using a stove top pressure cooker start timing the cooking time when it gets to pressure.
8. Natural Release:
1. Stove top: When the time is up, turn off the heat and allow the cooker to release pressure naturally.  Follow your instruction manual to determine how you will know when the pressure cooker is ready to be opened.
2. Electric Pressure cooker: Leave the beans in the cooker until the pressure is completely released naturally.  Follow your instruction manual to determine how you will know when the pressure cooker is ready to be opened.
9. Unlock and remove the lid, always holding the lid away from you and allowing any condensation to drip back in the cooker.
10. Your beans are now ready to use or store.

Helpful Table:

Beans (1 cup dry)	Pressure Cooking Time
	Soaked (12 hrs)	Presoak	Unsoaked	Yield
Black	9-11 min	14-18 min	20-25 min	2 cups
Chickpeas (garbanzo)	10-12 min	21-25 min	30-40 min	2 1/2 cups
Cranberry	9-12 min	20-25 min	30-35 min	2 1/4 cups
Great Northern	8-12 min	14-18 min	25-30 min	2 1/4 cups
Lentils	------	------	7-10 min	2 cups
Lima (large)***	4-7**min	8-12 min**	12-16 min	2 1/2 cups
Lima (baby)	5-7 min	8-12 min	12-15 min	2 1/2 cups
Peas (split, green)	------	------	8-10 min	2 cups
Pinto	4-6 min	7-10 min	22-25 min	2 1/4 cups
Navy (pea)	6-8 min	10-13 min	16-25 min	2 cups
Red kidney	10-12 min	12-15 min	20-25 min	2 cups