<p>Soak dry beans in four times their volume of water for four to six hours.<br />
<br />
Place beans/legumes in the pressure cooker. Add 3 cups of water for each 1 cup of beans/legumes. Add 1 to 2 tablespoons of vegetable oil to the water in the pressure cooker. Bring to pressure and cook for time in chart. Let pressure drop naturally.</p>
<p> </p>
<table border="1" cellpadding="1" cellspacing="1">
<tbody>
<tr>
<td>
Bean/Legume</td>
<td>
Cooking Time<br />
(minutes)</td>
</tr>
<tr>
<td>
Adzuki</td>
<td>
2 to 3</td>
</tr>
<tr>
<td>
Anasazi</td>
<td>
1 to 2</td>
</tr>
<tr>
<td>
Beans, black</td>
<td>
3 to 6</td>
</tr>
<tr>
<td>
Beans, garbanzo (chickpeas)</td>
<td>
9 to 14</td>
</tr>
<tr>
<td>
Beans, great northern</td>
<td>
4 to 8</td>
</tr>
<tr>
<td>
Beans, lima, baby</td>
<td>
2 to 3</td>
</tr>
<tr>
<td>
Beans, lima, large</td>
<td>
1 to 3</td>
</tr>
<tr>
<td>
Beans, navy or pea or white (haricot)</td>
<td>
3 to 4</td>
</tr>
<tr>
<td>
Beans, pinto</td>
<td>
1 to 3</td>
</tr>
<tr>
</tr>
<tr>
<td>
Beans, red kidney</td>
<td>
5 to 8</td>
</tr>
<tr>
<td>
Beans, soy (beige)</td>
<td>
5 to 8</td>
</tr>
<tr>
<td>
Beans, soy (black)</td>
<td>
16 to 18</td>
</tr>
<tr>
<td>
Beans, white kidney (cannellini)</td>
<td>
6 to 8</td>
</tr>
<tr>
<td>
Chickpeas (chick peas, garbanzo bean or kabuli)</td>
<td>
9 to 14</td>
</tr>
<tr>
<td>
Cranberry (romano or borlotti)</td>
<td>
5 to 8</td>
</tr>
<tr>
<td>
Gandules (pigeon peas)</td>
<td>
2 to 5</td>
</tr>
<tr>
<td>
Peas, dried, whole</td>
<td>
4 to 6</td>
</tr>
<tr>
<td>
Scarlet runner</td>
<td>
8 to 10</td>
</tr>
</tbody>
</table>
<p> </p>