DRIED VEGETABLE TIMETABLE
Heat beans (not black eyed peas or lentils) and water (2 cups water for 1
cup beans) to boiling in cooker; boil 2 minutes remove from heat; cover and
let stand 1 hour. Drain; add necessary water. ADD 1 TABLESPOON VEGETABLE OIL
TO
PREVENT FROTHING. Bring up to pressure on high heat. Cook as directed.
Alternate Method: Soak beans overnight in water to cover. Drain; add water
and oil. bring up to pressure on high heat. Cook as directed.
FOR ALL DRIED VEGETABLES, COOL COOKER NORMALLY FOR 5 MINS, THEN PLACE UNDER
FAUCET.
Amount of Liquid
for 1 cup Vegetables
|
Dried Vegetables |
Minutes to Cook |
| 4.2 Qt. Cooker |
6/8 Qt. Cooker |
at 10 Lbs. |
| 3 cups |
4 cups |
Black-eyed Peas |
10 |
| 4 cups |
5 cups |
Great Northern Beans |
20 |
| 4 cups |
5 cups |
Kidney Beans |
30 |
| 4 cups |
5 cups |
Lentils |
20 |
| 4 cups |
5 cups |
Lima Beans, large |
30 |
| 4 cups |
5 cups |
Lima Beans, small |
25 |
| 4 cups |
5 cups |
Navy Beans (Chick-Pea) |
30 |
| 4 cups |
5 cups |
Pea Beans |
20 |
| 4 cups |
5 cups |
Pinto Beans |
10 |
| 4 cups |
5 cups |
Soybeans |
35 |
WARNING:
DRIED VEGETABLES WILL EXPAND OR PUFF-UP DURING COOKING.
NEVER FILL COOKER MORE THAN 1/2 FULL.
OVERFILLING CAN PLUG VENT TUBE AND CAUSE RELEASE OF STEAM.
