The beans in a pressure cooker allow you to reduce the cooking time of dried legumes by a third. This cooking technique is especially useful for small beans with thin skins and tender consistency because in the pressure cooker the temperature remains constant and is ideal for these legumes: chickpeas, Gialèt of Val Belluna, Tondino bianco, Sarconi, Solferini, Zolfino and other types.
HERE how to cook dried beans in a pan.
And here how to cook fresh borlotti.
SEASONALITY of #driedbeans – all year round, in autumn the legumes of the new season are dried.
How to use cooked beans:
- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Pressure cooker
- Cuisine: Healthy
- Seasonality: All seasons
- Energy 69.08 (Kcal)
- Carbohydrates 12.49 (g) of which sugars 0.17 (g)
- Proteins 4.84 (g)
- Fat 0.18 (g) of which saturated 0.05 (g)of which unsaturated 0.09 (g)
- Fibers 3.15 (g)
- Sodium 126.68 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Beans in pressure cooker
- 8.82 oz dried beans (Gialet, Tondini, Zolfini or black-eyed peas)
- 4.23 cups water
- 1 g kombu seaweed (or 1 garlic clove + 2 bay leaves)
Tools
- Pressure cooker Lagostina
Dried beans in pressure cooker
How long should dried beans soak?
Soak the legumes in cold water for 12 to 48 hours, changing the water at least a couple of times.
How to cook legumes in a pressure cooker
Check my review on the pressure cooker Lagostina Classica.
Drain the soaked beans and rinse them. Their weight will roughly double.
In the pressure cooker, immerse in new cold water the beans. Add a piece of Kombu seaweed (or a garlic clove and 2 dried bay leaves or sage). Close the lid and turn the heat on high.
When it whistles, lower the heat to the minimum and cook for half an hour (cooking time may vary, from 20 minutes to an hour, depending on the type of legume and how long it has been stored), then turn off and let them cool inside the pot.
Drain the beans cooked in the pressure cooker only when using, meanwhile, they can be left in their cooking water for up to 3 days.
Simply season with a quality extra virgin olive oil, finely chopped onion and/or chopped rosemary.
TIPS for perfect cooking
When to add salt to beans?
Add salt to the beans only when seasoning or at the end of cooking, to prevent their skin from hardening and breaking.
How much water is needed for cooking beans in a pressure cooker?
The best proportions for the bean and water ratio are:
– 1:4 weight of dried beans – 4 times the weight of water
– 1:2 weight of soaked beans – 2 times the weight of water
Generally, after soaking, dried beans double in weight.
How long does it take to cook dried beans?
It depends on the type of bean, its size, and how old they are. It’s better to consume them within a year of harvest (which takes place in autumn). Always better to cook them until they become nice and soft and therefore more digestible.
How to store cooked beans?
Place the cooked beans in an airtight container with part of their cooking water. Store in the freezer for up to 3 months.
