Rice, Beans, and Other Grains

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About
These should be among the mainstays of a healthy diet. Following are a few basics. If you have one of the new generation of pressure cookers, it makes quick, easy work of dried beans and grains. I must say I’ve been very impressed, both with their ease and the rich, complex flavors of foods cooked in them.
Here are Lorna’s cooking times:
Minutes Under High Pressure

Beans (1 cup dried)

Soaked Overnight

Unsoaked

Black (turtle)

9-11

20-25

Cannellini

9-12

22-25

Chickpeas

10-12

30-40

Great Northern

8-12

25-30

Lentils

 

7-10

Pinto

4-6

22-25

Red kidney

10-12

20-25