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General Directions: Drain soaked beans and rinse well, add enough water to cover the beans by at least 2 inches, but do not fill the pressure cooker more than 1/2 full.
Beans (1 Cup Dry) Approximate Minutes Under High Pressure
———– Soaked 4-8 hours Unsoaked Yield in Cups
Aduki 5—9 14—20 2
Anasazi 4—7 20—22 2 1/4
Black (turtle) 9—11 20—25 2
Black-eyed (cow) peas — 9—11 2 1/4
Cannellini 9—12 22—25 2
Chick-peas (garbanzos) 10—12 30—40 2 1/2
Christmas lima 8—10 16—18 1 1/4
Cranberry 9—12 30—35 2 1/4
Fava* 12—18 22—28 2
Flageolets 10—14 17—22 2
Great Northern 8—12 25—30 2 1/4
Lentils — 7—10 2
Lima (large)* 4-7 12—16 2
Lima (baby) 5—7 12—15 2 1/2
Peas (split, green) — 8—10 2
Peas (whole, green) — 16—18 2
Pigeon peas (gandules) 6—9 20—25 3
Pinto 4—6 22—25 2 1/4
Navy (pea) 6—8 16—25 2
Red kidney 10—12 20—25 2
Scarlet runner 12—14 17—20 1 1/4
Soybeans (beige)* 9—12 28—35 2 1/4
Soybeans (black)* 20—22 35—40 2 1/2
Fava skins remain leathery after cooking and must be removed before serving unless the beans are pureed.
*Requires 2 tablespoons of oil for each cup of dried beans.
Be sure to remove loose skins before cooking.
NOTES: Do not fill the pressure cooker more than halfway. Owners of jiggle-top cookers should add 1 tablespoon of oil per cup of dried beans to control foaming. The timings on this chart are calculated for quick-releasing pressure. If time permits, let the pressure come down naturally, and reduce the cooking time under high pressure by 4 minutes.
From Lorna Sass, “Recipes from an Ecological Kitchen”
Posted to Vegan Pressure Cooking list
February 25th, 2017 at 8:29 pm
Easy peasy way to remove fava bean skins is well known. Before you start soaking them you blanch them in boiling water for ten minutes. Rinse, pop the skins off, and continue soaking the beans overnight. If you blanch fava beans the skins slip off easily every time.