When it comes to pantry staples beans are defiantly at the top of the list. The problem is they can take a long time to cook. I have plenty to do without worrying about a pot of beans on the stove for half the day but I don’t want the extra fat, sodium and preservatives that are found in most canned varieties.
My solution, the pressure cooker! Dried beans cooked in a pressure cooker are done in less than an hour regardless of the type! That includes the time it takes for the water to heat up and pressure to build up.
Imagine fresh beans when you want them and the only prep is soaking them overnight in the refrigerator! Go ahead, watch the video and see just how quick and easy it is.
How To Cook Beans In A Pressure cooker
- Pressure cooker I am using the Presto 16-Quart Pressure Cooker/Canner in the video.
- Container to soak beans in
- Rinse your beans and remove and dirt clumps or rocks
- Place your beans in a container and cover them with water. Place in the refrigerator over night.
- Rinse your beans off
- Place beans in pressure canner and cover with water
- Follow the directions for your altitude and type of beans. In Texas most beans cook on 10 psi for 4-7 minutes.
- Enjoy your beans in no time flat!
Not a bean eater? Did you know dried Beans are:
- High in fiber
- Low in fat
- Full of vitamins
- Keep you full longer
- High in protein
- Low in sodium
- Naturally cholesterol free
1 pound/2 cups of dried beans makes 6 cups of cooked beans.
Cooked beans can be stored in the refrigerator for 3-4 days or up to 3 months in the freezer.
Soaking your beans overnight release most of the gas-causing sugars and helps ensure your beans stay whole while cooking instead of splitting in half.