Cornucopia lists 37 varieties of shell beans. The light green flageolet bean is taken very seriously in France and soon the heirloom chevrier will come under a controlled label reminiscent of the wine "Appellation d'Origine Controllée" called "Label Rouge". A number of other beans are already produced under this label.
Flageolet bean varieties include:
- Chevrier (the original heirloom)
Borlotti beans originated in North America where they are known by several names. The bean is a medium large tan bean, splashed with red/black to magenta streaks. It is very popular in Italian and Portuguese cuisine.
The American cranberry bean or horticultural bean is quite similar if not the same as the Italian borlotti bean. Pinto beans are not considered the same as borlotti beans.
- True cranberry bean (old VT heirloom with a more round shape like a cranberry), traditional ingredient of succotash
How to cook shell beans in a pressure cooker
Use this basic guide if you do not have a specific recipe
- Pick through the beans and discard any discoloured beans or loose skins
- Soak in cold water for a minimum of the time shown, soaking overnight is usually the best way to achieve this
- Change soaking water a few times if possible
- Never cook the beans in the water they were soaked in
- Rinse the beans well at the end of the soaking period
- Ensure the pressure cooker is at least a quarter full
- Never fill the pressure cooker more than half full
- Always cover the beans with at least 5 cm (2") water
- Add 2 tablespoons of vegetable oil to the water - this reduces foaming
- Allow the pressure cooker to get to the required pressure and then begin timing
- Use the specified pressure release method - this is the natural method in the case of dried beans or pulses
- A bean is usually perfectly cooked when it can be easily squashed between your forefinger and thumb
- If the beans are not sufficiently cooked, return to pressure, cook for another 3 minutes and allow the pressure to reduce using the natural method.
Re-check that the beans are cooked to your liking.
|COLD WATER SOAK TIME
High = 15 psi
Medium = 10 psi
Low = 5 psi
|PRESSURE RELEASE METHOD
- Instructions and pressure cooking times for more than 20 types of bean
- Detailed index and cooking information for more than 20 bean varieties
- Pressure cooking information and pressure cooking recipes
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