How long do you have to cook adzuki beans in a pressure cooker before they're edible? I'm not talking about taste, I'm talking about them not being a health hazard.  

I cooked unsoaked adzuki beans for maybe a little less than 20 minutes on the lower pressure setting (don't know the numbers) in my pressure cooker. Then I waited for that cap in the pressure cooker to fall down and put the cooker under cold water, just to be sure, before opening the cooker.  

The thing is, I don't usually cook them longer, but I don't open the pressure cooker for 1-2 hours. This time I opened it earlier, didn't think it would make so much difference because the cap was down.

I tried tasting the beans and I like the taste, it's a bit more sour than usual and the texture is a bit harder. I'm used to soft adzuki beans, but these are more like chickpeas, there is a chewing sound when I chew them. Also, they didn't expand as much as when I usually cook them.

I'd like to eat them but I don't know if they're safe, so what I'm asking is, I guess, how long do you have to cook them before they're safe to eat?

Edit:
I found out my lower pressure setting was 60 kpa.
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 cooking time.  I don't know how long they'd take to cook at that pressure, but I suspect it's not much less than they take to cook with no pressure at all.  That is, you'd probably have to cook them for an hour or more at that pressure.

Sources consulted:


Lorna Sass's vegetarian pressure cooking book
HipPressureCooking
MissVikie