Pressure cooking dried beans. http://www.durgan.org/ShortURL/?LCBMN 12 August 2007 Pressure cooking dried beans. This is the first time stevia was utilized as a substence for sweetening dried beans. The objective is to reduce the sugar content. There will be sugar in some of the spices used, but hopefully significantly reduced. Two cups of dried beans make a lot of finished product. The finished product has a most pleasant taste, probably a bit more sweet tasting than I desired. Dried beans make a good substitute for meat and makes and pleasant and nourishing meal, along with normal vegetables. The variety of dried beans can be anything available, I find they mix well together. Beans are washed, boiled for about 10 minutes to remove dirt, and possibly the ingredients that cause flatulence in some people, and rinsed again. The beans are installed in the colander, and placed in the pressure cooker with sufficient water just below the bean level. Cooking time is about 1 hour. The beans are then placed in another pot and the spices mixed, and water added to cover the beans, then boiled again to reduce the mixture to the consistency desired. Total time 2 hours and 15 minutes, from start to finish. The colander prevents ingredients from boiling up and clogging the venting valve, thus preventing the rubber safety valve from blowing off, and creating a mess.