Pressure-Cooked Beans

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

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 2.9%
  • Protein: 12g
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Carbohydrate: 27g
  • Fiber: 16g
  • Sodium: 38mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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. 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.
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