Cuisinart CPC-600 Operations Instructions download pdf (Page 39)

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 under cook and allow

to simmer to complete cooking.

Beans (1 cup)

Cooking Time

(soaked overnight)

Cooking Time (unsoaked) Yield

Black Beans

20 to 25 minutes 28 to 32 minutes

2 cups

Cannellini

18 to 22 minutes 33 to 38 minutes

2 cups

Chickpeas

(Garbanzo Beans)

35 to 40 minutes 50 to 60 minutes

2½ cups

Great Northern

25 to 30 minutes 30 to 35 minutes

2¼ cups

Lentils

N.A. 8 to 10 minutes

2 cups

Pinto

20 to 24 minutes 30 to 35 minutes

2¼ cups

Navy Beans

22 to 25 minutes 30 to 35 minutes

2 cups

Red Beans

22 to 25 minutes 30 to 35 minutes

2 cups

Soybeans

26 to 33 minutes 33 to 40 minutes

1¼ cups

1 2 ... 34 35 36 37 38 39 40 41 42 43 44 45

Comments to this Manuals

No comments

Cuisinart CPC-600 Operations Instructions Page 39

Comments to this Manuals

Related products and manuals for Pressure cookers Cuisinart CPC-600