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




(unsoaked method)

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 seasonings.

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…

Tomato and Chick Pea Salad

Cranberry Pecan Chickpea Salad Sandwich

Red Lentil Chick Pea Stew



  1. […] why not cook your own in a pressure cooker – link to my method – so much more […]

  2. […] (my pressure cooker chick peas here) […]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.