food/article topic/Cook Timeing Charts
Source: https://www.hippressurecooking.com/pressure-cooking-times/
Source: https://www.hippressurecooking.com/pressure-cooking-times/
Laura's Pressure Cookery Time Chart: Beans & Legumes
| Beans & Legumes | Elec. Time | Stovetop Time | Pressure | Opening | ||
|---|---|---|---|---|---|---|
| Dry Dry |
Soaked Soaked |
Dry Dry |
Soaked Soaked |
|||
| Black Beans | 24 | 6 | 22 | 4 | High | Natural |
| Black-eyed Peas | 7 | 5 | 6 | 3 | High | Natural |
| Borlotti | 25 | 10 | 20 | 7 | High | Natural |
| Cannellini | 30 | 8 | 25 | 6 | High | Natural |
| Chickpeas (Garbanzos) | 40 | 15 | 35 | 13 | High | Natural |
| Chickpeas, split | 7 | 5 | High | Natural | ||
| Corona | 30 | 10 | 25 | 8 | High | Natural |
| Fava, dried | 30 | 12 | 25 | 10 | High | Natural |
| Fava, fresh | 8 | 6 | High | Norm, Natural | ||
| Flageolet (see Navy) | ||||||
| Garbanzo (see Chickpeas) | ||||||
| Giant White Beans (see Corona or Lima) | ||||||
| Great Northern Beans (see Cannellini) | ||||||
| Green Beans (see Vegetables) | ||||||
| Kidney Bean, white (see Cannellini) (See Red Kidney bean below.) | ||||||
| Lentils, Black Beluga | 8 | 7 | High | Natural | ||
| Lentils, French Green, green or mini | 10 | 7 | 8 | 8 | High | Natural |
| Lentils, Split-Red, Orange, or Yellow | 1 | 1 | High | Natural | ||
| Lentils, regular | 12 | 10 | High | Natural | ||
| Lima, baby or large | 15 | 7 | 12 | 5 | High | Natural |
| Navy | 20 | 8 | 18 | 6 | High | Natural |
| Peanuts, fresh | 50 | 45 | High | Natural | ||
| Peas, white (see Navy) | ||||||
| Peas, whole green | 18 | 10 | 16 | 8 | High | Natural |
| Peas, split, green | 5 | 5 | High | Natural | ||
| Pinto (1 C beans/4 C water) | 25 | 2½/10 | 20 | 7 | High | Natural |
| Pinto (2 C beans/5½ C water) | 30 | 5/10 | 20 | 7 | High | Natural |
| Kidney Bean, Red | 24 | 8 | 22 | 5 | High | Natural |
| Scarlet runner | 20 | 8 | 18 | 5 | High | Natural |
| Soy, yellow | 40 | 22 | 35 | 20 | High | Natural |
| White Beans (see Cannellini) | ||||||
Related Topics:
- How to Long-soak and Quick-soak beans
- Cooking beans with acidic ingredients (tomato, vinegar, wine, etc.)
- Cooking three bean varieties together
- Pressure cooking fresh beans.
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