Red Kidney Beans (Pressure Cooker)
Red Kidney Beans (Pressure Cooker)
I use a lot of dry beans as canned is just expensive compared to what you get. 500 grams of dry beans cooked, makes a lot of canned beans for sure. And dry beans are so cheap. And since I recently bought a stove top pressure cooker, I decided to cook my kidney beans in that and this is a guide for me regarding the time needed. Follow your pressure cooker safety instructions at all times. I use a 9 liter (9½ quart) 80 kPa (12 psi) stovetop pressure cooker. I have edited the recipe for cooking with soaked beans and dry beans .
Equipment
- Pressure Cooker
Ingredients
- 500 grams dry kidney beans, (1 lb)
- salt, as needed
- water, as needed
- 2 tablespoons cooking oil, very important
Instructions
For Soaked Beans
- Rinse the kidney beans and remove any bad ones and debris, place in a large bowl and cover with 2 inches of water. Add 2 tablespoons of salt and stir that in. Cover the bowl and let that sit for 6 hours. (These look a bit wrinkly, as I took the photo about an hour after I put them in the water.)
- After 6 hours, drain and rinse the beans and place in your pressure cooker. Add 9 cups of water, 1 teaspoon of salt, and the 2 tablespoons of cooking oil, this keeps the beans from foaming so do not skip the oil.
- Place the lid on the pot, add the weight (jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing this for 8 minutes, and turn the heat down to just maintain the jiggler moving and releasing pressure.
- At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, use beans as needed in other recipes.
- Drained and ready for use in a recipe. (I will be making a pot of chili with these.)
For Dry Beans
- Rinse the dry beans and remove any bad ones and debris, and place in your pressure cooker. Add 12 cups of water, 1 teaspoon of salt, and 2 tablespoons of cooking oil, this keeps the beans from foaming so do not skip the oil.
- Place the lid on the pot, add the weight, and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing this for 27 minutes, and turn the heat down to just maintain the jiggler moving and releasing pressure.
- At 27 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, taste, drain, and use beans as needed in other recipes.
Notes
Used in Recipes Listed on this Site:
- Deluxe Kidney Bean Salad.
- Marinated Bean Relish.
- Calico Bean Bake.
- Lentil Chili.
- Best-Ever Beans & Sausage, made it, GO-TO recipe.
- Easy Taco Soup (Slow Cooker).
- Slow Simmered Kidney Beans (Slow Cooker).
- Three Bean Salad.
- Pasta Fagioli Kidney Bean.
- Taco Soup.
- Kidney Bean Salad, made it, GO-TO recipe.
- Slow Cooker Cowboy Casserole.
I made these again on 10 June 2018 but used dry beans, not soaked. The time stated of 27 minutes is perfect. So if you are running short on time and cannot get the beans soaked first, go with using dry. I did increase the water to 12 cups. For the least energy used, go with soaked beans if you have the time.
I cooked these on 2 Feb 2018, and the 8 minute time is 100% spot on perfect! My wife and I could not stop eating these as is right out of the pot. Highly recommended. This will be the only way I prepare red kidney beans.