Cover, twist lid to the lock position and turn the valve to the sealing position.
Press the beans/ Chili button. Or place the “pressure cooking” mode to high and cook 30 Minutes.
Pressure will build up for about 10 minutes before cooking process begins.
After the beeper beeps, allow the pressure to naturally release for at least 20-25 minutes. Then, turn the release valve to venting.
Salt and pepper to taste.
12oz Bag of Beans: Need 4 ½ cups water or chicken broth
16oz Bag of Beans: Need 6 cups water or chicken broth.
24oz Bag of Beans: Need 9 cups water or chicken broth
Extra cooking tips while using a pressure cooker to save time:
You don’t have to soak the beans overnight.
If you turn the cooker to the sauté mode while preparing your ingredients, you can save pre-heating time when you are ready to begin cooking. Note: make sure to press OFF after you have completed the sauté mode, before starting the next cooking cycle.
If you prefer firmer beans reduce cooking time to around 26- 27 minutes. If you prefer softer beans increase the cooking time by a few minutes. Finding your perfect cooking time/ texture is a personal preference which will come with experimenting with different recipes.
TIP: If beans are not quite done to your liking. Place lid back to the closed position and press the soup mode with an open valve for 5 minutes.
When cooking rice or beans, never fill the pressure cooker more than halfway full. Grains and Beans expand while cooking.
As noted in the recipe it is important to allow the pressure to naturally release for at least 20-25 min before turning valve to venting.
We have found that cooking beans in the pressure cooker is super easy and fast! You can use your favorite recipe for any type of China Doll or Dixie Lily beans. Cooking times will vary slightly on some beans.
One cup dry beans makes about 2-1/2 cups cooked beans.
NOTE: This product is grown in nature’s earth. Although handled by the latest modern mechanical methods, it is sometimes impossible to remove all foreign material. Check carefully before preparing. Thanks!
1 cup dry blackeyes*
4 thick slices bacon, cut into 1⁄2-inch pieces
1 cup chopped onion
1⁄2 cup chopped green pepper
1 clove garlic, minced
1 teaspoon salt
1 bay leaf
Generous dash each hot red pepper and black pepper
3 cups cooked rice
Soak blackeyes by preferred method. Rinse and drain blackeyes thoroughly. Cook bacon in heavy saucepan until browned. Add onion, green pepper and garlic. Sauté until onion is tender. Add beans, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until beans are tender. Remove bay leaf; stir in rice. Continue simmering about 10 minutes or until all liquid is absorbed. As an alternative, beans may be served over rice. Makes 4 to 6 servings.
1 Lb. Dixie Lily or China Doll Black beans sorted
1 White onion chopped
1 Green pepper chopped
3 Celery stalks chopped
2 Cloves of garlic minced
2 Bay leaves
1 Tablespoon Oregano
1 Tablespoon Cumin
1 Teaspoon Chili powder
½ Jalapeno minced
½ jar picante sauce
1 Quart chicken stock
1 Lb. cubed ham or ham hock
Water to cover over the beans at least 2 inches
Salt and Pepper to taste
Cook for 8 hours on low. Serve as is or garnish with any combination of diced avocado, diced tomatoes, chopped cilantro, a dollop of sour cream and wedge of lime.
2 Lb. ground chuck
½ Lb. ground pork
1 ½ Lb. Jimmy Dean Sausage
6 – 8 Cloves of garlic minced
1 green bell pepper diced
1 red bell pepper diced
1 white onion diced
2 Jalapeno’s minced
1 (6 oz.) can of tomato paste
2 Cans Rotel tomatoes
1 (28 oz.) can crushed tomatoes
½ Lb. cooked China Doll or Dixie Lily kidney beans
½ Lb. cooked China Doll or Dixie Lily black beans
1 (12 oz.) bottle Bud Light or another pilsner
4 Bay leaves
2 Tablespoons cumin
4 Tablespoons chili powder
1/2 Teaspoon cayenne pepper
2 Teaspoons salt
2 Teaspoons black pepper
3 Teaspoons Tony Chachere’s
3 Tablespoons oregano
Cook beans in chicken stock slightly shorter than the directions so that the beans are only slightly soft. You can cook the beans together. Brown meat and then sauté veggies in butter and pinch of salt. Add all of the ingredients in an extra-large slow cooker on low for 8 hours.