All you need to do is take the dried red beans and first pick through them for any loose pebbles or foreign objects.  To be honest, it’s rare I find something out of the ordinary - it’s more that I find broken beans that I toss - so don’t let that stop you from making dried beans!


Once you’ve picked through them, rinse them in a strainer or colander real well.  Then place in a large bowl and pour in enough water to cover by a few inches.  Set on the countertop and allow to soak for at least 4 hours or up to overnight.


Once the beans have been soaked, pour them back into a colander or strainer and rinse once again.  Discard the soaking liquid.


Then place the soaked and rinsed beans into the pot of your pressure cooker.  Pour in fresh water, enough to cover by at least a couple of inches. 


I add dried herbs and spices to the water at this time.  It looks a bit odd, but it’s worth it.  I don’t add salt.  Once the spices are in the pot, then I pour a tablespoon of vegetable or canola oil over the top of the water - and without stirring - lock the lid of the pressure cooker in place.


I cook the beans over High Pressure for 20 minutes - and Quick Release the pressure.  I found this timing in the Easy Pressure Cooker Cookbook by Diane Phillips.


Once the beans are done, I pour the beans back into a colander and usually end up discarding the cooking liquid.  They are able to be used right away as you please - and of course, in place of canned beans in any recipe of your choice! 


You can also cool them to room temperature and freeze them for later use - or refrigerate them for 3 days and use later in the week!  ENJOY!!!