Cooking Times and

Basic Instructions (Cont.)

BEANS

Pressure-cooked beans are tender in record time. But since they can't be counted on to hold their shape, plan to use pressure-cooked beans for soups or stews rather than for bean salads.

GENERAL TIPS FOR COOKING BEANS

•Set dried beans in a strainer or colander and rinse well. Discard any broken beans.

•Pre-soaking beans is optional, but encourages more even cooking and aids digestibility. If time permits, soak beans in ample water to cover for 6 to 8 hours or overnight. Drain and rinse. Cook beans in fresh water.

•If you wish, add some onion, bay leaves, and garlic to flavor the beans and broth. Strained bean broth may be used as a base for soups and stews.

•Since the time required to cook beans varies from batch to batch, it is best to do the majority of cooking under pressure and then finish off the beans by cooking them uncovered on the BROWN setting.

•Add salt during the final few minutes of cooking. Adding salt at the beginning may harden bean skins and prevent proper cooking.

•Leftover beans may be frozen in convenient portion sizes.

PRECAUTIONS WHEN COOKING BEANS

•When cooking beans alone (rather than in a soup or stew), never fill Pressure Cooker more than one-third full.

•Always add at least 2 teaspoons of oil per cup of dried beans to control foaming action.

•Let the pressure come down naturally to avoid ejecting liquid from the vent and to prevent bean skins from splitting.

•Take great care when removing the Lid as there will be considerable steam in the Pressure Cooker.

•Clean the Pressure Regulator Knob, Steam Release Valve, Safety Valves and Rubber Gasket thoroughly after cooking beans.

BASIC RECIPE FOR BEANS

This recipe calls for 1 pound (about 2 1/2 cups) dried beans which will yield 5 to 6 cups cooked beans. You may cut this recipe in half, if you wish, but DO NOT COOK MORE THAN THIS AMOUNT.

1 pound beans, picked over and rinsed (preferably pre-soaked; see above) 2 quarts water

2 tablespoons vegetable oil

1 onion, peeled and halved (optional)

2 bay leaves (optional)

2 or 3 cloves garlic, peeled and crushed (optional) Salt to taste (add after cooking under pressure)

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