Cuisinart EPC-1200PC Instructions and Recipes - Page 6

Dried Beans • Before cooking dried beans, pick over and discard any broken or shriveled beans or bits of dirt and debris. Rinse beans and drain. • Beans may be soaked overnight, but the pressure cooker allows you to cook beans without presoaking. • Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional flavor. Do not salt before cooking as salt inhibits cooking. • Cook beans in large batches (1 pound beans + 8 cups water + seasonings + onion, garlic, herbs to taste + 4 teaspoons oil) and freeze in 1-cup amounts to add to other dishes. • Never fill pressure cooker more than one-third full when cooking beans. • Add 2 teaspoons oil per cup of beans to prevent foaming. • After cooking beans, clean lid, gasket, steam release valve, and float valve carefully. • When cooking beans, use High Pressure and Natural Pressure Release. • If beans are not completely cooked (this is partially dependent on the age of the dried beans, something you will have no control over) select Simmer and allow the beans to simmer until cooked tender. As with vegetables it is better to undercook and allow to simmer to complete cooking. Beans (1 cup) Cooking Time (soaked overnight) Cooking Time (unsoaked) Black Beans 20 to 25 minutes 28 to 32 minutes Cannellini Chickpeas (Garbanzo Beans) Great Northern Lentils Pinto Navy Beans Red Beans Soybeans 18 to 22 minutes 35 to 40 minutes 25 to 30 minutes N.A. 20 to 24 minutes 22 to 25 minutes 22 to 25 minutes 26 to 33 minutes 33 to 38 minutes 50 to 60 minutes 30 to 35 minutes 8 to 10 minutes 30 to 35 minutes 30 to 35 minutes 30 to 35 minutes 33 to 40 minutes Yield 2 cups 2 cups 2½ cups 2¼ cups 2 cups 2¼ cups 2 cups 2 cups 1¼ cups