General Directions: Drain soaked beans and rinse well, add enough water to
cover the beans by at least 2 inches, but do not fill the pressure cooker
more than 1/2 full.

Beans (1 Cup Dry) Approximate Minutes Under High Pressure

Soaked 4-8 hours Unsoaked Yield in Cups

Aduki 5-9 14-20 2
Anasazi 4-7 20-22 2 1/4
Black (turtle) 9-11 20-25 2
Black-eyed (cow) peas - 9-11 2 1/4
Cannellini 9-12 22-25 2
Chick-peas (garbanzos) 10-12 30-40 2 1/2
Christmas lima 8-10 16-18 1 1/4
Cranberry 9-12 30-35 2 1/4
Fava* 12-18 22-28 2
Flageolets 10-14 17-22 2
Great Northern 8-12 25-30 2 1/4
Lentils - 7-10 2
Lima (large)* 4-7 12-16 2
Lima (baby) 5-7 12-15 2 1/2
Peas (split, green) - 8-10 2
Peas (whole, green) - 16-18 2
Pigeon peas (gandules) 6-9 20-25 3
Pinto 4-6 22-25 2 1/4
Navy (pea) 6-8 16-25 2
Red kidney 10-12 20-25 2
Scarlet runner 12-14 17-20 1 1/4
Soybeans (beige)* 9-12 28-35 2 1/4
Soybeans (black)* 20-22 35-40 2 1/2

Fava skins remain leathery after cooking and must be removed
before serving unless the beans are pureed.

*Requires 2 tablespoons of oil for each cup of dried beans. Be
sure to remove loose skins before cooking.

NOTES: Do not fill the pressure cooker more than halfway.
pressure by 4 minutes. Owners of jiggle-top cookers should add
1 tablespoon of oil per cup of dried beans to control foaming.

The timings on this chart are calculated for quick-releasing
pressure. If time permits, let the pressure come down
naturally, and reduce the cooking time under high pressure by 4
minutes.