An Investigation into Strategies for Using Chopped Onion and Grated Fresh Cassava in Reducing Cooking Time of Dry Beans
Table 1.
Cooking time for different types ofbeans
|
| Beans Type |
Pressure Cooking Time (Minutes) |
Regular Cooking Time (Minutes) |
|
|
| Adzuki |
5-9 |
35-45 |
|
| Anasazi (Appaloosa) |
8-10 |
60-90 |
|
| Black (Turtle) |
7-8 |
15-25 |
|
| Borlotti |
8-12 |
60-90 |
|
| Cannellini |
7-12 |
90-120 |
|
| Flageolets |
8-12 |
45-60 |
|
| Great Northern |
8-12 |
50-70 |
|
| Kidney |
8-12 |
50-90 |
|
| Lima |
8-12 |
50-70 |
|
| Marrow |
8-12 |
60-90 |
|
| Mature Fava (Broad) |
8-11 |
50-70 |
|
| Mung |
6-8 |
50-70 |
|
| Navy |
7-9 |
45-60 |
|
| Orca |
8-10 |
60-90 |
|
| Pink Beans |
8-10 |
50-70 |
|
| Pinto |
5-7 |
90 |
|
| Rattlesnake Bean |
5-8 |
40-45 |
|
| Red Scarlet |
10-12 |
50-70 |
|
| Soybeans |
12-20 |
180 |
|
| White Beans |
7-8 |
15-20 |
|
|
|
|
