Pressure Cooker Recipe - How to Cook Dry Beans w/ Timetable
Dried beans are more than just a way to look like a cool hipster. Organic dried beans prepared in the pressure cooker are quick and delicious.
- 3 Cups - White Beans Soldier Beans, Navy Beans
- 9 Cups - Water
- 2 Tablespoons - Olive Oil
- 2 - Bay Leaves
Rinse white beans (AKA Navy Beans, Soldier Beans) in a colander with cold water. Check for any foreign objects or flawed beans.
Add beans and water to pressure cooker. A basic rule is 1 part dry beans to 3 parts water.
Add bay leaf and olive oil. Remember no salt!
Heat on medium-high un-covered until boiling. Cover and secure lid. Set to high pressure (#2 on the Fagor, or 16 PSI). Leave heat at medium-high until the cooker begins to vent and steam is steadily escaping. Reduce heat to medium-low and cook for about 28 minutes after reaching pressure.
To perform the quick-release method, take the cooker (still locked) to the sink and run cold water over the top. This will rapidly release the pressure preventing your beans from over cooking.