On Sat, 04 Dec 2010 16:28:49 -0600, Melba's Jammin'
> wrote:

>In article >,
> The Cook > wrote:
>
>> On Sat, 04 Dec 2010 10:14:50 -0600, Melba's Jammin'
>> > wrote:
>>
>> >How long do you cook them at 15 psi?
>> >PC manual says 4-6 minutes (but they indicate that time for "colored
>> >beans"); another online source, Miss Vickie, says 12 minutes. I did
>> >them for 9 minutes and am still waiting for the pressure in the pan to
>> >drop.
>> >
>> >Whaddaya say?
>>
>> My Mirro cookbook says 10 minutes at 15 pounds pressure. That is
>> after pre-soaking.
>
>Thanks, Susan. I wonder how much quantity has to do with timing. I had
>2 cups dried (3 cups soaked) beans that were plenty done in 9 minutes.

I don't think quantity has anything to do with it. More complete
directions from my Mirro book. It seems that in a 4 quart cooker you
add 2 cups water for each 1 cup beans. If using a 6 to 8 quart cooker
you need 2.5 cups of water for 3ach cup beans.

Do a quick soak. 2 cups of water for 1 cup of beans. Boil 2 minutes,
remove from heat and let stand for 1 hour. Drain and add necessary
water. Add 1 tablespoon vegetable oil to prevent frothing.

Or soak overnight.

FOR ALL DRIED VEGETABLES, COOL COOKER NORMALLY FOR 5 MINUTES, THEN
PLACE UNDER FAUCET. (Emphasis is theirs.) This may be the secret.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)