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Red kidney beans using a pressure cooker

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How to cook dried red kidney beans using a pressure cooker

Ingredients
1-16 oz. bag of dried Red Kidney Beans (judías rojas) about $2.50.
 
Time to complete about 1.5 hours 
 
Directions for cooking using a pressure cooker    

1. Sift beans for stones                    
2. Rinse beans (keep water for birds & plants)
3. Put beans in pressure cooker
4. Put ample water (more than cover with water)
5. Put on medium to low heat for about 45 min
6. Let pressure cooker cool down naturally or
    rest pot in some water to cool down faster
7. Let beans cool
8. Cook beans in your favorite recipe and/or 
9. Bag and freeze the rest for another day
9. Discard water outside for birds and plants


Nutrition facts from the label
 
Service size: 1/4 cup or 38 grams dry beans:
                   Amount per serving    % Daily Value

Fat                        0
Cholesterol             0
Sodium                20mg                     1%
Carbohydrate        23g                        8%
Dietary Fiber        15g                       60%
Sugars                  1g
Protein                  9g
 

The biggest conundrum people face when cooking legumes for the first time is that the legumes often don't feel "cooked" despite them having been cooked for, what seems like, hours. This could be because tomatoes, lemon juice, and/or something acidic may have been introduced to the legumes before they were actually done cooking. The acidity in the tomatoes or lemon juice STOPS legumes from becoming tender. The acidic ingredients interact with the skins of the legumes and it makes them tough regardless of the amount of time you've been cooking them. So cook your legumes completely before adding any ingredients that are acidic in nature. 

  

The formula for the recommended protein requirement according to the PCRM.Org 

(Physician Committee on Responsible Medicine) is:  http://pcrm.org/health/diets/vegdiets/how-can-i-get-enough-protein-the-protein-myth     

Body Weight * 0.36 = recommended protein requirement

*Yellow split pigeon peas, also known as Toor Dal, are a central ingredient of many South Indian (vegetarian) dishes. You can buy these pigeon peas in most international or Indian stores and/or online at Amazon.com http://www.amazon.com/Spicye-World-Split-Pigeon-Pounds/dp/B000K8947C/ref=sr_1_1?   
   s=grocery&ie=UTF8&qid=1347805460&sr=1-1&keywords=split+pigeon+peas


To learn more about split yellow pigeon peas, go to Wikipedia http://en.wikipedia.org/wiki/Toor_dal
 

To save on time, I cook a large batch of legumes before I even need them for a meal. I divide the batch of cooked legumes up and freeze them in little plastic bags. Then on another day, I cook the COOKED and now frozen legumes together with the other ingredients like onions and tomatoes and whatever. This process gives you a complete meal within 20 minutes.

 

Boe: put picture of freezer here. 

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