Pressure-Cooked Beans

recipe
Notes: Serve the cooked beans alone or incorporate them into other recipes. If making ahead, cool, cover, and chill up to 4 days.

Yield:

Makes 6 cups; 12 servings

Recipe from

Sunset

Nutritional 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

Ingredients

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

Preparation

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.

February 1999
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