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    Home » From the Pantry

    Dry Beans and Legumes Cooking Chart (From the Pantry)

    Dec 4, 2012 · Modified: Jul 22, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Beans and Lentils - Andrea Meyers

    I will use canned beans in a pinch because they are convenient, but increasingly I cook dry beans from scratch because I control the ingredients, such as the amount of salt which is often high in canned beans. I also prefer the flavor of freshly cooked beans over canned, though possibly the best reason is the money savings. Dry beans are significantly less expensive than canned.

    A couple steps are required to cook dry beans, but the process is not complicated. Before cooking beans and legumes, you just need to pick out any stones or bad beans, rinse until the water runs clean, then soak before cooking. Soaking helps the beans to absorb enough moisture for cooking. There are two methods for soaking dry beans and legumes.

    Long soak, or soaking overnight, uses no energy and works while you sleep; it can’t get any easier. Just pour the rinsed beans into a medium to large pot with a lid, cover with water about 3 inches over the beans, and allow to sit overnight. Drain before cooking in fresh water.

    Quick-soaking on the stove takes less time. Just bring the beans to boil in a large pot, and boil for 2 minutes. Turn off the heat and let stand covered for at least 1 hour, then drain and cook in fresh water.

    Soaked beans can be cooked in a pot on the stove or in a slow cooker. Using a pressure cooker eliminates the need for soaking, just follow the manufacturer's directions. If you want to salt your beans, add it during the last 30 minutes of cook time, whether the beans are on the stove or in a slow cooker. If using a pressure cooker, add salt after the beans are cooked and pressure is fully released, then simmer for 2 to 3 minutes.

    Keep in mind that lentils and split peas are small and generally do not require a soak before cooking. Follow the cooking directions on the package.

    [This chart summarizes long soak time, cook time, and approximate yield for 1 cup of beans/legumes.]

    Bean/Legume (1 cup)Soak TimeSimmer TimeYield (Cups)
    Azuki Beans4 hrs45-55 min3
    Anasazi Beans4-8 hrs60 min2-¼
    Black Beans4 hrs60-90 min2-¼
    Black-eyed Peas*60-90 min (use Quick Soak method)60 min2
    Cannellini Beans18-12 hrs60 min2
    Fava Beans28-12 hrs40-50 min1-⅔
    Garbanzos (chickpeas)6-8 hrs1-3 hrs2
    Great Northern Beans18-12 hrs1-½ hrs2-⅔
    Green Split PeasNA45 min2
    Yellow Split PeasNA60-90 min2
    Green Peas, whole8-12 hrs1-2 hrs2
    Kidney Beans16-8 hrs60 min2-¼
    Lentils, brownNA45-60 min2-¼
    Lentils, greenNA30-45 min2
    Lentils, red or yellowNA20-30 min2 to 2-½
    Lima Beans (butter beans), large38-12 hrs45-60 min2
    Lima Beans (butter beans), small38-12 hrs50-60  min3
    Lima Beans, Christmas8-12 hrs60 min2
    Mung BeansNA60 min2
    Navy Beans6-8 hrs45-60 min2-⅔
    Pink Beans4-8 hrs50-60 min2-¾
    Pinto Beans6-8 hrs1-½2-⅔
    Soybeans8-12 hrs1-2 hrs3
    Tepary Beans8-12 hrs90 min3

    Recipes with Beans

    Chana Masala - Andrea Meyers
    Chana Masala (From the Pantry: Cardamom Pods)
    Slow Cooker Boston Baked Beans - Andrea Meyers
    Slow Cooker Boston Baked Beans (Kids Cook Monday)
    Spicy Mexican Black Beans - Andrea Meyers
    Spicy Mexican Black Beans (The Kids Cook Monday)

    Bean Recipes from Other Blogs

    • Kalyn’s Kitchen - Vegetarian Pinto Bean and Chard Burritos
    • The Perfect Pantry - Slow Cooker Vegetarian Chipotle Baked Beans
    • The Wimpy Vegetarian – Tuscan Bean Soup with Rosemary Oil

    Sources

    • DrWeil.com - Cooking With Legumes
    • Vegetarians in Paradise – Cooking with Beans and Grains

    ---------------------------------------------------------------------------------------

    1 Raw kidney beans, including cannellini and Great Northern beans, contain the toxin phytohemagglutinin, which is destroyed with 10 minutes of boiling. After boiling, you can reduce temperature to a simmer and continue slow cooking.

    2 Fava beans have an inner shell that must be removed after soaking. If you can find shelled fava beans, that will save you preparation time.

    3 Lima beans contain the cyanide compound linamarin, which is only deactivated by cooking, and therefore should not be eaten raw.

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    Reader Interactions

    Comments

    1. kristy @ the wicked noodle says

      December 04, 2012 at 6:26 pm

      Great information, Andrea, thanks!!

    2. Lydia (The Perfect Pantry) says

      December 05, 2012 at 9:25 am

      What a great resource, Andrea! I'm printing and sticking this on my refrigerator for handy reference.

    3. Andrea says

      December 05, 2012 at 3:26 pm

      Thanks Kristy and Lydia! This is the kind of information I needed earlier in life. It would have made those times in the kitchen much easier 🙂

    4. Kalyn says

      December 05, 2012 at 5:38 pm

      Great post. So many different kinds of beans!

    5. kellypea says

      December 10, 2012 at 2:08 am

      I love beans -- all different kinds and even though the convenience of canned beans is nice -- making more from dried allows you to have them on hand. The quick soak method works best for me. Great info!

    6. A Johnson says

      January 30, 2017 at 10:54 pm

      Which are the brown beans on the bottom of the top picture? My in laws family has been growing and passing on a similar variety for the last 160 years. They just call them brown beans.

      • Andrea says

        January 31, 2017 at 12:45 pm

        Hi! The brown beans at the bottom of the photo are pinto beans.

    7. Dianne Jones says

      February 13, 2017 at 12:18 pm

      Is it safe to eat beans that may have had worms. Can you soak and rinse to get rid of the worms and still safely eat the beans?

      • Andrea says

        February 13, 2017 at 7:34 pm

        Hi Dianne. If you have verified that the beans did indeed have worms, i.e. grubs that are known to infest bean pods, then I suggest you dispose of them.

    8. Dorothy Warwaruk says

      February 20, 2018 at 2:05 pm

      Hi,

      I prefer to use the Quick Soak Method for cooking beans. Your chart does not tell me how long to cook the beans after using this method.

      Also it does not tell me how much water is required to cook the beans after using the Quick Soak method.

      I would like to know specifically how to cook Lentils which do not require pre-soaking.

      Thank you for your time.

    Trackbacks

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    2. Meksikansk bønnestuing | Marthes mat-madness says:
      October 19, 2014 at 5:54 am

      […] vil de smuldre opp. Vær obs på at koketiden vil variere med type bønner, en oversikt finner du her, en annen oversikt finnes i kokeboken Annas mat. Når bønnene er så vidt møre, lar du vannet […]

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      September 28, 2015 at 2:33 am

      […] 出典:andreasrecipes.com […]

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    5. Dry Bean Soak & Cooking chart | What Bris Cooking says:
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    6. International Year of Pulses - A Taste of Trace says:
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