*  Exported from  MasterCook  *

                   Pressure Cooking Chart for Dry Beans

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 1    Preparation Time :0:00
Categories    : Basic Cooking Times              Dry Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Beans
   4      c             Water
   2      tb            Oil (unless otherwise noted)

* Skins remain leathery after cooking and must be removed before
  serving unless the beans are pureed.

** Be sure to remove loose skins before cooking.

** Requires 2 tb of oil for each cup of dried beans.

Table shows minutes to cook at high pressure, depending on whether
the beans are soaked for 12 hours, "quick-soaked" in the pressure
cooker, or unsoaked (dry).

Beans (1 c dry)        Soaked 12 hours  Presoak Unsoaked  Yield (c)
=====================  ===============  ======= ========  =========
Adzuki                             5-9     9-13    12-14  2
Anasazi                            4-7     7-10    20-22  2 1/4
Black (turtle)                    9-11    14-18    20-25  2
Black-eyed (cow) peas            -----    -----     9-11  2 1/4
Cannellini                        9-12    14-17    22-25  2
Chickpeas (garbanzo)             10-12    21-25    30-40  2 1/2 
Christmas lima                    8-10    10-12    16-18  1 1/4
Cranberry                         9-12    20-25    30-35  2 1/4
Fava *                           12-18    16-22    22-28  2
Flageolets                       10-14    10-14    17-22  2
Great Northern                    8-12    14-18    25-30  2 1/4
Lentils                          -----    -----     7-10  2
Lima (large) **                    4-7     8-12    12-16  2 1/2
Lima (baby)                        5-7     8-12    12-15  2 1/2
Peas (split, green)              -----    -----     8-10  2
Peas (whole, green)              -----    -----    16-18  2
Pigeon peas (grandules)            6-9    15-18    20-25  3
Pinto                              4-6     7-10    22-25  2 1/4
Navy (pea)                         6-8    10-13    16-25  2
Red kidney                       10-12    12-15    20-25  2
Scarlet runner                   12-14    12-16    17-20  1 1/4
Soy beans                         9-12    15-20    28-35  2 1/4


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