Tonight we’re having black beans and of course, they’re cooked in the pressure cooker. I had 9.6 ounces of beans left in a bag.
The beans were washed and soaked in plain water for four hours. The soaking water was dumped and the beans went into the 3.5 liter pressure cooker with just water — no seasonings. There are lines inside the pot for the 1/2 mark and the 2/3 mark. For most foods, the pot should not be filled more than 2/3 full. For dry beans, the pot should not be filled more than 1/2 full. The 9.6 ounces of beans, along with water, didn’t come close to the 1/2 full mark.
On the Kuhn Rikon cookers, the pressure regulator is built in to the top. The one red line indicates low pressure.
When two red lines are showing, the contents are under high pressure. The beans were cooked for about 10 minutes and then the pressure was allowed to release on its own.
In the above picture, because the the little gizmo with the red lines is now down and even with the sides, there’s no pressure and it’s safe to open the lid.
If I had wanted to do a quick release of the steam, which isn’t recommended for beans, I would turn the little center gizmo (the thing with the red lines) towards either real fast release (the center picture of the steam) or for a slower release, I’d turn it to one of the smaller steam pictures.
Pretty simple, huh? See why I like the Kuhn Rikon pots the best?
A bit blurry, but you can see where the beans are in the pot,, and the 1/2 full mark, as well as the 2/3 mark. I think this will show that one full pound of beans could easily be cooked in this small 3.5 liter pot.
Once the lid is removed, seasonings (salt, jalapeno powder, cumin, black pepper, onion powder . . whatever we want) is added and the beans are simmered for a few minutes for the flavors to blend. What could be easier?
Here’s a handy chart for the amount of time to cook beans.