Operation Manual

Legumes are cholesterol-free, low in fat and high in proteins, minerals, B vitamins and fiber. They are particularly
valuable for vegetarians and those wishing to reduce meat consumption.
Legumes tend to foam while cooking. This can be messy and/or block the steam vent unless you FOLLOW THE
INSTRUCTIONS GIVEN ON THE NEXT PAGE.
25
L
egume (1 cup) Pressure Cooking Time in Minutes
Soaked Unsoaked
Adzuki Beans 614
Anasazi Beans 522
Black (Turtle) Beans 723
Black-eyed Beans 615
Cranberry Beans 10 30
Flageolet Beans 10 23
Garbanzo Beans (Chickpeas) 12 48
Great Northern Beans 535
Kidney Beans 11 40
Lentils Do not soak 6
Mung Beans Do not soak 8
Pinto Beans 630
Red Beans 630
Scarlet Runner Beans 12 22
Small Navy Beans 530
Soybeans (Add 2 tablespoons vegetable
oil to reduce frothing.)
20 50
•
Do not pressure cook lima beans.
•
For each item: Water: 3 cups. Allow to cool naturally.
•
Always ensure there is enough water to last the entire pressure cooking time.
See page 13, Water.
Legume Pressure Cooking Chart