Pressure-Cooked Beans

Makes: 6 to 8 servings

Time: Variable

F M V

You cannot beat the pressure cooker for speed; it’s really the only way to cook most dried beans in less than an hour, and it’s usually way faster than that; presoaking is a waste of time if you use a pressure cooker.

However, there are three disadvantages: First, the timing is imprecise; this means you must open the device and check the progress, usually once or twice. Second, pressure-cooked beans sometimes disintegrate completely (adding salt from the start helps the beans keep their shape). Last, some beans, especially limas, chickpeas, and favas, create a great deal of foam when cooked. If they’re crowded into a pressure cooker, this foam can jam the valve and cause problems. As long as you don’t fill the pressure cooker more than half full, you need not worry about this.

Don’t bother to use the pressure cooker for very fast-cooking beans like lentils or split peas, which can go from done in about 5 minutes to overdone in 6.

• 1 pound dried beans (any type except lentils or split peas), rinsed and picked over
• 1 tablespoon any oil
• 1 teaspoon salt (optional)

1. Put the beans, 6 cups water, the oil, and salt if you’re using it in a pressure cooker and lock on the lid. Bring the cooker to high pressure according to the manufacturer’s directions. Cook for 25 to 40 minutes (the shorter time for smaller beans like black-eyed peas, the longer for larger beans like chickpeas).
2. Quick-release the pressure, then carefully remove the top and taste a bean. If it is done, let them cool, then store the beans in their liquid, or drain and serve or use in any recipe for cooked beans. If the beans are tender but not quite soft, add more water if necessary, and simmer the beans without the lid for a few minutes. If they are not yet tender, repeat Steps 1 and 2, cooking for 5 to 10 minutes at a time.