User 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.

Legume Pressure Cooking Chart

Legume (1 cup) Pressure Cooking Time in Minutes

Soaked Unsoaked

Adzuki Beans 6 14

Anasazi Beans 5 22

Black (Turtle) Beans 7 23

Black-eyed Beans 6 15

Cranberry Beans 10 30

Flageolet Beans 10 23

Garbanzo Beans (Chickpeas) 12 48

Great Northern Beans 5 35

Kidney Beans 11 40

Lentils Do not soak 6

Mung Beans Do not soak 8

Pinto Beans 6 30

Red Beans 6 30

Scarlet Runner Beans 12 22

Small Navy Beans 5 30

Soybeans (Add 2 tablespoons vegetable

oil to reduce frothing.)

25 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.

•

To cook legumes in the 2 Liter Futura see chart on page 24; in addition read the following

instructions.