Ingredients

The following ingredients have 3 Servings
  • 1 cup dry beans, rinsed and picked through. soaked overnight,
  • 1/2 to 1 cups water
  • 1 piece 3-inches kombu seaweed

Instruction

  • Drain soaking liquid from beans. Put the beans in the pressure cooker with the water and kombu. Bring to high pressure and lower the heat to maintain high pressure for the allotted time. Let the pressure come down naturally.
  • Quick Soak Method, as a way to presoak: Put about 3 inches of water above the beans and bring to a boil for 1 minute. Turn off the heat, cover and let sit for 1 hour. Dump the water and then start cooking.