How long do you have to cook adzuki beans in a pressure cooker before they're edible?
I'm not talking about taste, I'm talking about them not being a health hazard.
I cooked unsoaked adzuki beans for maybe a little less than 20 minutes on the lower pressure setting (don't know the numbers) in my pressure cooker. Then I waited for that cap in the pressure cooker to fall down and put the cooker under cold water, just to be sure, before opening the cooker.
The thing is, I don't usually cook them longer, but I don't open the pressure cooker for 1-2 hours. This time I opened it earlier, didn't think it would make so much difference because the cap was down.
I tried tasting the beans and I like the taste, it's a bit more sour than usual and the texture is a bit harder. I'm used to soft adzuki beans, but these are more like chickpeas, there is a chewing sound when I chew them. Also, they didn't expand as much as when I usually cook them.
I'd like to eat them but I don't know if they're safe, so what I'm asking is, I guess, how long do you have to cook them before they're safe to eat?
Edit:
I found out my lower pressure setting was 60 kpa.
Best Answer
Consulting several sources about Adzuki beans (see below) they shouldn't take any special time to cook, about equivalent to Navy beans. Normal cooking times should be 15 to 20 minutes for non-soaked beans at 14 PSI / 90 kPa.
However, you cooked them at low pressure, which is usually 7 PST / 45 kPa, and is too low to make much of a difference in bean cooking time. I don't know how long they'd take to cook at that pressure, but I suspect it's not much less than they take to cook with no pressure at all. That is, you'd probably have to cook them for an hour or more at that pressure.
Sources consulted:
- Lorna Sass's vegetarian pressure cooking book
- HipPressureCooking
- MissVikie
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Quick Answer about "How long do you have to cook adzuki beans in a pressure cooker before they're edible?"
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Answer 2
I found out that my lower pressure cooker setting is 60 kpa, which is around 8.7 psi. I also found this link, according to which i have to add cca 45% to the cooking time for a 15 psi pressure cooker.
Now, according to the ultimate pressure cooker chart, you have too cook adzuki beans:
2-3 minutes soaked (natural release)
5-9 minutes soaked (quick release)
14-20 minute unsoaked (quick release)
I didn't soak my beans and I used something closer to natural than quick release. I didn't let 100% of the pressure to get released, but the cap did fall down and most of the pressure was released naturally, so I'm going to add 50% to the natural release unsoaked time, just to be safe.
It can be deduced from the times mentioned above that soaking has as much of an effect as quick release, so let's say you need 5-9 for natural relased unsoaked 15 psi cooking time.
If I put everything together, the result is that I should cook my beans
5 - 9 + 50% because not completely natural release = 7.5 - 13.5 min + 45% because lower pressure setting = 10.9 - 19.5 minutes.
Assuming that the time needed to cook the beans in order to make them safe to eat is not higher than the minimum recommended cooking time, 11 minutes should be enough.
I cooked my beans for a little less than 20 minutes, so I think it's fair to say they're safe to eat.
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