How to cook different types of beans (rajma, black beans) in a pressure cooker?

Question

Learn the timing and techniques for pressure cooking various dried beans like rajma and black beans.

Answer 1

To cook beans in a pressure cooker, soak them beforehand, then add them to the cooker with water (usually a 2:1 water-to-bean ratio), and cook for the appropriate time based on the bean type. Rajma typically takes longer than black beans.

Detailed Explanation:

Cooking beans in a pressure cooker is a fast and efficient way to prepare them. Here's a step-by-step guide:

1. Soaking the Beans: Rinse the beans thoroughly. Then, soak them in water for at least 6-8 hours, or preferably overnight. Soaking helps to reduce cooking time and makes the beans easier to digest. Discard the soaking water before cooking.
2. Adding to the Pressure Cooker: Place the soaked and drained beans into the pressure cooker. Add fresh water. A general guideline is to use a 2:1 water-to-bean ratio (e.g., 2 cups of water for every 1 cup of beans). Ensure the beans are fully submerged.
3. Seasoning (Optional): You can add salt, spices, or aromatics like bay leaves, garlic, or onions to the pressure cooker for added flavor. However, adding acidic ingredients like tomatoes or lemon juice before cooking can sometimes toughen the beans, so it's best to add them after.
4. Pressure Cooking: Close the pressure cooker lid securely. Bring the cooker to high pressure. Once it reaches high pressure, reduce the heat to medium and cook for the appropriate time. Cooking times vary depending on the type of bean:
   • Rajma (Kidney Beans): Typically requires 20-30 minutes at high pressure.
   • Black Beans: Usually takes 15-20 minutes at high pressure.
5. Releasing Pressure: Once the cooking time is complete, remove the pressure cooker from the heat. Allow the pressure to release naturally (this can take 10-15 minutes). Alternatively, you can use a quick release method, but be careful as hot steam will escape.
6. Checking for Doneness: Once the pressure is fully released, open the lid carefully. Check the beans for doneness. They should be tender and easily mashed with a fork. If they are still too firm, you can cook them for a few more minutes at high pressure.

Pro Tip:

Always check your pressure cooker's manual for specific instructions and safety guidelines. Overfilling the pressure cooker can be dangerous, so never fill it more than two-thirds full, especially when cooking foods that expand, like beans.