Presto 8-Quart Stainless Steel Pressure Cooker warranty DRy bean and pea TIMETABLE

	ORANGE BAKED BEANS 
2	cups navy beans	2	tablespoons sherry or vinegar
1⁄4	pound bacon, diced	2	teaspoons salt
1	cup orange juice	1⁄2	teaspoon dry mustard
1⁄2	cup catsup	1⁄4	teaspoon ginger
2	tablespoons molasses		Water

Soak beans following the directions “How to Soak Dry Beans and Peas for Pressure Cooking” on page 31. Drain. Turn heat selector to medium and fry bacon. Remove excess drippings. Add beans, orange juice, catsup, molasses, sherry, salt, mustard, ginger, and enough water to well cover beans. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord.

Nutrition Information Per Serving	4 servings
353 Calories, 5 g Fat, 7 mg Cholesterol

DRy bean and pea TIMETABLE

Soak beans and peas according to directions on page 31 and drain. Use only the following dry beans and peas in your pressure cooker. Place in cooker and add enough water to well cover beans or peas. Close cover securely. Place pressure regulator on vent pipe and cook according to the following timetable. LET PRESSURE DROP OF ITS OWN ACCORD.

FOR DRy beans and peas,

DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL!

	COOKING TIME		COOKING TIME
Beans and Peas	(MINUTES)	Beans and Peas	(MINUTES)
Black Beans	15-20	Navy Beans	30
Black-Eyed Peas	20	Pink Beans	30
Great Northern Beans	30	Pinto Beans	25
Kidney Beans	25	Whole Green Peas	5
Lentils	20	Whole Yellow Peas	5
Lima Beans	25

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