Directions
- Rinse the beans. Cover with 3x as much water as beans. Add 1 teaspoon of salt per pound of dried beans. Soak 8-16 hours, uncovered. OR
- Rinse the beans. Cover with 3x as much water as beans. Add 1 teaspoon of salt per pound of dried beans. Bring to a boil. Boil for for 2 minutes, uncovered. Soak 1 hour, uncovered. May soak as long as 2 hours.
- After beans have soaked, drain and rinse them well, until the water runs clear.
- Place the beans in the stovetop pressure cooker. Add fresh water to cover about 1/2 inch above the top of the beans. Add 1/2 teaspoon salt per pound of dried beans. Add 1 tablespoon of vegetable oil (prevents foaming).
- Lock the pressure cooker and cover with the clock/regulator. Cook beans, using time table in step 6. Allow to naturally release for at least 10 minutes.
- Times:
Black beans: 4 minutes
Black-eyed peas: 4 minutes
Chickpeas: 11 minutes
Great Northern beans: 5 minutes
Kidney beans: 3 minutes
Lentils: 5 minutes (do not soak)
Navy beans: 3 minutes
Peas: 9 minutes
Pinto beans: 6 minutes
Red beans: 6 minutes
Soy beans: 11 minutes
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