These directions are from my grandmother. She told them to me over the phone about ten years before she passed away.
She used this process to bypass soaking beans overnight. She made Maine style baked beans as a Saturday night supper when she was a homemaker raising a big family on a tight budget in northern Maine.
1. Put in pressure cooker pot:
3 parts water to 1 part dried beans
2 teaspoons of oil per cup of dried beans
2. Lock lid. Put heat on stovetop on high, use high pressure.
3. Cook for this length:
For small beans (i.e. navy)
When high pressure is reached turn off the heat.
For medium sized beans (i.e. Great Northern)
Cook 1 minute at high after high pressure is reached.
For large beans (i.e. chickpeas)
Cook 3 minutes at high after high pressure is reached.
4. Turn off heat. Let pressure come down naturally.
5. When cool remove lid and tilt away from you to let the steam escape.
6. Drain and rinse beans.
7. Proceed as directed in recipe.
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1 comments:
This method is also known as quick-soak, and twice-cooked beans! I made a step-by-step tutorial so that when someone gets wrinkled beans out of their pressure cooker, they can know that it's completely normal!
Here it is:
http://www.hippressurecooking.com/2011/01/pressure-cooker-canellini-and-mint-bean.html
I look forward to reading more sage advice from your memories of your grand mother!
Ciao,
L
hip pressure cooking
making pressure cooking hip, one recipe at a time!
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