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Tags: Blanking Manual revert |
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| <div class="wikitable-responsive">
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| {| class="wikitable"
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| |- style="vertical-align:top; text-align: center;"
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| !style="min-width: 20%;"|Type of Bean
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| !style="min-width: 20%;"|Cold Water Soak Time (minimum)
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| !style="min-width: 20%;"|Pressure Cooking Time
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| !style="min-width: 20%;"|[[:Category:Pressure_cooker_recipes#Internal temperature related to pressure|Cooking Pressure]]<br>High = 15 psi<br>Med = 10 psi<br>Low = 5 psi:
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| !style="min-width: 20%;"|[[De-pressurising a pressure cooker|Pressure Release Method]]
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| |- style="background: #e6e6fa;"
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| |Dried [[Azuki (red) beans]]|| None||8 minutes||High||[[Natural pressure release method|Natural]]
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| |- style="background: #f8f2d7;"
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| |Dried [[Black beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]]
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| |- style="background: #e6e6fa;"
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| |Dried [[Urad beans|Black urad beans]]||None||7 minutes||High||[[Natural pressure release method|Natural]]
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| |- style="background: #f8f2d7;"
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| |Dried [[Black eyed peas]]||None||10 minutes||High||[[Natural pressure release method|Natural]]
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| |- style="background: #e6e6fa;"
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| |Dried [[Borlotti beans]]||4 hours||7 minutes||High||[[Natural pressure release method|Natural]]
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| |- style="background: #f8f2d7;"
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| |Dried [[Broad beans]]||8 hours||4 minutes||Medium||[[Natural pressure release method|Natural]]
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| |- style="background: #e6e6fa;"
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| |Dried [[Butter beans]]||8 hours||4 minutes||Medium||[[Natural pressure release method|Natural]]
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| |- style="background: #f8f2d7;"
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| |Dried [[Chickpeas]]||8 hours||25 minutes||High||[[Natural pressure release method|Natural]]
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| |- style="background: #e6e6fa;"
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| |Dried [[Faba beans]], Dried ([[Fava beans]])||8 hours||4 minutes||Medium||[[Natural pressure release method|Natural]]
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| |- style="background: #f8f2d7;"
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| |Dried [[Split peas|Lentils or Split peas]]||None||7 minutes||High||[[Natural pressure release method|Natural]]
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| |- style="background: #e6e6fa;"
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| |Dried [[Lima beans]]||8 hours||4 minutes||Medium||[[Natural pressure release method|Natural]]
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| |- style="background: #f8f2d7;"
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| |Dried [[Mung beans|Mung beans (green)]]||4 hours||9 minutes||Low||[[Natural pressure release method|Natural]]
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| |- style="background: #e6e6fa;"
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| |Dried [[Pinto beans|Pinto or mottled beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]]
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| |- style="background: #f8f2d7;"
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| |Dried [[Kidney bean|Red kidney beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]]
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| |- style="background: #e6e6fa;"
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| |Dried [[Mung beans|Mung beans (red)]]||4 hours||9 minutes||Low||[[Natural pressure release method|Natural]]
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| |- style="background: #f8f2d7;"
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| |Dried [[Shell beans]]||4 hours||10 minutes||High||[[Natural pressure release method|Natural]]
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| |- style="background: #e6e6fa;"
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| |[[String beans|Snap, string or runner beans]]||None||4 minutes||Low||[[Cold water pressure release method|Cold water release]]
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| |- style="background: #f8f2d7;"
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| |Dried [[Soya bean]]||8 hours||35 minutes||High||[[Natural pressure release method|Natural]]
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| |- style="background: #e6e6fa;"
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| |Dried [[White bean|White or cannellini beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]]
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| |- style="background: #f8f2d7;"
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| |Dried [[Urad bean|White urad beans]]||None||7 minutes||High||[[Natural pressure release method|Natural]]
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| |- style="background: #e6e6fa;"
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| |Dried [[Yellow beans|Yellow or Peruano beans]]||4 hours||10 minutes||High||[[Natural pressure release method|Natural]]
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| |}
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| </div>
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