BUTTER BEAN RECIPE

Pressure Cooker Recipe:



ingredients:
1 lb. large lima beans (dry) = 2 cups dry beans
6 cups water for pre soak
2-3 cups water for cooking after presoak
3-4 tbsp. cooking oil
5 tbsp. real butter
salt
pepper

Directions forpresoaking:
1. Sort beans to eliminate any rocks, bad beans and etc.
2. Place beans into large microwave safe bowl, about 4 qt. size
3. Add 6 cups water and place into microwave and cook for 25 minutes
4. Let set after microwaving for about 30 minutes. (beans will have better than doubled in size. this is why big bowl is needed to begin with)

(actually, you don't have to presoak using a pressure cooker but it DOES makes for a more tender, tastier bean, and if you do it in the microwave, it doesn't cause a whole lot of time or trouble so why not. Remember, do NOT pour out that soak water. That's where the taste and nutrients are. If you do not presoak, add about five extra minutes to your cooking time)


Directions for Pressure Cooking @ 10 lbs. pressure:
1. Pour beans into Pressure Cooker
2. Add 2-3 cups water, enough to cover beans about 3 inches
3. Add 5 tbsp. real butter
4. Add 3-4 tbsp. cooking oil. (This keeps beans from foaming)
5. Salt to taste. ( I shake 4 little shakes out of the round box)
6. Pepper to taste ( use your own judgment)

Place lid on Cooker and lock into place with weight in place on top.
Turn heat on high and bring up to steam, which is actually the same as bringing to a boil in regular pot. (Start counting time after reaching pressure level, indicated by escaping steam.)

When pressure is reached and steam begins to escape under weight, immediately set timer for 52 minutes and turn heat to lowest setting that will keep steam escaping at least 2-3 times per minute. (Remamber, this is for 10 lbs. pressure. For 15 lbs. pressure, reduce time to 45 minutes.)

Caution: Do not try to remove lid until you are sure steam has dropped in cooker. This can be very dangerous, but no problem as long as the steam indicator has dropped down. Also, you can check for steam by using a dish cloth to VERY carefully wiggle the weight on top to see if steam comes out.

This same recipe can be used in a regular pot but you have to keep a close watch to be sure the beans don't cook dry and burn and they have to be stirred pretty often, as well. of course, times would differ but you can do the presoak the same way. Works like a charm.

 

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