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I have started using my pressure cooker for cooking dried beans.
It just makes so much more sense economically
as 1 cup of dried yields 3 cups cooked…
and the dried beans take up so much less space than cans.
No additives or preservatives.
Salt, aromatics and oils can be added if you wish.
This time I added sea salt and pepper, bay leaves and garlic
and the resulting flavour was wonderful.
Lid on, pressure reached and 40 minutes later they are done to perfection.
You can cook a larger quantity and freeze portions for future use
but keeping with my limited galley facilities (limited space and no freezer onboard)
I made just enough for today’s meal Couscous Royale
PRESSURE COOKER CHICKPEAS
1 cup dried chick peas
2 bay leaves
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1 clove garlic, smashed
Rinse peas well, removing any debris.
Place in the cooking pot.
Add enough water to cover the peas
Set pressure cooking time to 40 minutes.
Be careful to let the pressure fully dissipate before opening the lid.
(here is a good link for bean cooking times Hip Pressure Cooking)
Now that you see just how easy it all is,
here are some of my other super easy,
tiny Galley and small kitchen friendly
chick pea dishes you may want to try…