Long-soaking and Quick-soaking beans in the Pressure Cooker
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This article is part of Lesson 4: Bean Essentials
Let me show you two ways to soak beans. The first one is the traditional overnight soak, and the second one only takes twelve minutes – that’s the quick-soak!
This is the way I usually soak my beans, if I have time and I remember:
- First, I measure the amount of dried beans called for in the recipe – let’s say 1 cup (250ml).
- I check the beans for any debris and then rinse them well in my sink.
- Then, I put the beans in a rather large bowl and fill almost completely with water.
- I soak the beans for 12, 24 and even 48 hours – changing the water twice a day, or every twelve hours.
There is no need to be precise about changing the water. If you put the beans to soak in the evening, simply change the water in the morning. This is how to change the water:
- Strain the beans in a colander in the sink.
- Rinse out the bowl, and give the beans a good rinse as well.
- Then, the beans go back into the bowl with fresh water to continue soaking them.
When I’m ready to use the beans in my recipe I strain and rinse the soaked beans one more time before using.
Now, this is my preferred method for soaking beans but it’s not the only one.
Quick-soaking Beans with Pressure Cooker
Quick-soaking beans gives you nearly all of the benefits of soaked beans, but at a fraction of the time – just what it takes for the pressure cooker to reach pressure and a couple minutes more. Here’s how I do it.
- Measure the amount of dried beans called for in the recipe.
- Check the beans for any debris and then rinse them well.
- Put the rinsed beans in the pressure cooker along with one teaspoon of salt and four cups (1 liter) of water per measured cup of dried beans.
- Close the lid, set the valve to pressure cook, and program the cooker to cook for two minutes at high pressure . Stove top-style pressure cookers would follow the same instructions and cooking times.
- Open the cooker with the “Slow Normal” pressure release. Here’s how to do it:
- Tip the valve or lightly twist it to release the pressure slowly – not full throttle.
- once all of the pressure is out and the lid is unlocked turn the valve to the open position.
- Open the lid of the pressure cooker.
- Strain the quick-soaked beans in the sink and give them a rinse before using.
They’re going to look a little bit weird and wrinkly and that’s OK, that’s how they should look. Now, you can use these beans in any recipe that calls for soaked beans!
|CONTINUE Lesson 4: Bean Essentials|