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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 ...


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 ...


Perhaps because the cans are of a standard height and the extra 10g of beans gives the proper headspace in the can?


the ABSOLUTE BEST WAY, is to cook them only half the time (the dried ones and drained 24 hours), half the time would be 20-25 minutes... take them out after 25 minutes, put a tablespoon of baking soda on an ounce (420 grams), stir the soda in well. Than put them on a very hot flat pan over the fire for 2-3 minutes. The skin will just stick to the pan. Than ...

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