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Pressure-Cooked Beans

Yield Makes 6 cups; 12 servings
Notes: Serve the cooked beans alone or incorporate them into other recipes. If making ahead, cool, cover, and chill up to 4 days.


  • 1 pound sorted, rinsed, and drained dried Great Northern beans
  • 2 chopped onions (1 lb. total)
  • 1 dried bay leaf
  • 5 cups fat-skimmed chicken broth
  • Salt and pepper to taste

Nutrition Information

  • calories 157
  • caloriesfromfat 2.9 %
  • protein 12 g
  • fat 0.5 g
  • satfat 0.1 g
  • carbohydrate 27 g
  • fiber 16 g
  • sodium 38 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 6-quart pressure cooker, combine 1 pound sorted, rinsed, and drained dried Great Northern beans, 2 chopped onions (1 lb. total), 1 dried bay leaf, and 5 cups fat-skimmed chicken broth.

  2. Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.) over high heat, then adjust heat to stabilize cooking rate. Cook 1 1/2 hours. Release pressure quickly, running cold water over pan.

  3. Open pan. Serve beans or, for less liquid, stir often over high heat until mixture has consistency desired, about 5 minutes. Add salt and pepper to taste.