29
FROZEN VEGETABLE TIMETABLE
CUPS OF COOKING TIME
VEGETABLE LIQUID (MINUTES)
Asparagus (cut, spears) 1 2
Beans (green, wax, french style) 1 1 – 2
Broccoli 1 1 – 2
Brussels Sprouts 1 2 – 3
Cauliflower 1 1 – 2
Corn Cut 1 1 – 2
CUPS OF COOKING TIME
VEGETABLE LIQUID (MINUTES)
Corn on Cob 1 2 – 3
Lima Beans 1 1 – 2
Mixed Vegetables 1 1 – 2
Peas 1 1 – 2
Peas and Carrots 1 1 – 2
Spinach 1 2 – 4
dry beans and peas
The pressure cooker is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to froth and
foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the following cau-
tions when pressure cooking dry beans and peas:
(1) Never fill the cooker over the
1
⁄
2
full line (this includes beans, ingredients, and water).
(2) Add 1 tablespoon vegetable oil for cooking.
(3) Allow pressure to drop of its own accord.
SOAKING BEANS AND PEAS — Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas,
for even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or the quick-soak
method.
Traditional method: Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain.
Quick method: Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for 2 minutes.
Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
COOKING BEANS AND PEAS — After soaking, rinse beans and remove any loose skins. Place beans in pressure cooker. Add
fresh water to just cover the beans and add 1 tablespoon vegetable oil. Close cover securely. Place pressure regulator on vent pipe
and cook according to the times in the timetable below. For more firm beans for salads and side dishes and when cooking less
than 2 cups of beans or peas, use the shorter time. For soups and stews, use the longer time. After cooking is complete, allow
pressure to drop of its own accord.
FOR DRY BEANS AND PEAS,
DO NOT FILL PRESSURE COOKER OVER
1
⁄
2
FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
DRY BEANS AND PEAS TIMETABLE
Soak beans and peas, except lentils and black-eyed peas, according to information above. Add 1 tablespoon vegetable oil to
cooking liquid. DO NOT COOK SPLIT PEAS.
FOR DRY BEANS AND PEAS, DO NOT FILL PRESSURE COOKER OVER
1
⁄
2
FULL!
COOKING TIME
BEANS AND PEAS (MINUTES)
Adzuki 1 – 3
Anasazi 1 – 3
Black Beans 2 – 4
Black-eyed Peas 2 – 4*
+ Chickpeas (garbanzo) 7 – 10
Great Northern Beans 2 – 5
Kidney Beans 1 – 3
Lentils (brown, green) 3 – 5*
COOKING TIME
BEANS AND PEAS (MINUTES)
+ Lima Beans (large) 0 – 1
+ Lima Beans (baby) 1 – 3
Navy Beans (pea) 1 – 3
Peas (whole yellow, green) 6 – 9
Pinto Beans 3 – 6
Red beans 3 – 6
Soy beans (beige) 8 – 11
* cooking time is for unsoaked beans
+ add
1
⁄
2
to 1 teaspoon salt to soaking and cooking water to keep bean skins intact.
(37 pages)
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