Dried Beans and Peas
SOAKING BEANS AND PEAS. Soaking is strongly recommended
for all beans and peas, except lentils and black-eyed peas, for even cooking
and to remove water-soluble, gas-producing starches. Soaking can be done using
the traditional or the quick-soak method.
TRADITIONAL METHOD: Clean and rinse beans; cover with three
times as much water as beans. Soak 4 to 8 hours. Drain.
QUICK METHOD: Clean and rinse beans; cover with three times
as much water as beans. Bring beans to a boil and boil for 2 minutes. Remove
from heat, cover, and let stand for 1 to 2 hours. Drain.
COOKING BEANS AND PEAS. After soaking, rinse beans and remove
any loose skins. Place beans in pressure cooker. Add fresh water to just cover
the beans and add 1 tablespoon of vegetable oil. Never fill the pressure cooker
more than 1/2 full (this includes beans/peas, ingredients, and water). Close
cover securely. Place pressure regulator on vent pipe and cook according to
the times indicated in chart that follows. For more firm beans to use in salads
and side dishes or when cooking less than 2 cups of beans or peas, use the
shorter cooking time. For soups and stews, use the longer time. After cooking
is complete, allow pressure to drop of its own accord.
Dried Beans and Peas Timetable
Soak beans and peas, except lentils and black-eyed peas, as directed above. Add 1 tablespoon of vegetable oil to cooking liquid. DO NOT COOK SPLIT PEAS.
FOR DRIED BEANS AND PEAS, DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL!
| Beans and Peas | Cooking Time (in minutes) |
| Adzuki | 1 - 3 |
| Anasazi | 1 - 3 |
| Black Beans | 2 - 4 |
| Black-eyed Peas | 2 - 4* |
| +Chickpeas (garbanzo) | 7 - 10 |
| Great Northern Beans | 2 - 5 |
| Kidney Beans | 1 - 3 |
| Lentils (brown, green) | 3 - 5* |
| +Lima Beans (large) | 0 - 1 |
| +Lima Beans (baby) | 1 - 3 |
| Navy Beans (pea) | 1 - 3 |
| Peas (whole yellow, green) | 6 - 9 |
| Pinto Beans | 3 - 6 |
| Red Beans | 3 - 6 |
| Soybeans (beige) | 8 - 11 |
* cooking time is for unsoaked beans
+ add 1/2 to 1 teaspoon salt to soaking and cooking water to keep bean skins
intact.