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Beans and Legumes Cooking Chart
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Culinary Articles » Kitchen Cooking Charts

Bean or Legume (1 cup)

Time

Yield




Adzuki (Aduki)

45-60 minutes

3 cups

Anasazi

45-60 minutes

2 1/4 cups

Black (turtle) Beans

1 – 1 1/2 hours

2 1/4 cups

Black Eyed Peas

45 minutes – 1 hour

2 cups

Cannellini (White Kidney Beans)

45 minutes – 1 hour

2 1/2 cups

Cranberry Bean

40-45 minutes

3 cups

Dals



Fava Beans

45-60 minutes

1 2/3 cups

Ful Nabed

45-60 minutes

1 2/3 cups

Garbanzo Beans (Chick Peas)

1 1/2 – 2 1/2 hours

2 cups

Great Northern Beans

1 – 1 1/2 hours

2 2/3 cups

Green Split Peas

45 minutes

2 cups

Yellow Split Peas

1 – 1 1/2 hours

2 cups

Green Peas, whole

1 – 2 hours

2 cups

Kidney Beans, Red

1 hour

2 1/4 cups

Lentils, Brown

45-60 minutes

2 1/4 cups

Lentils, Green

30-45 minutes

2 cups

Lentils, Red

20-30 minutes

2 1/2 cups

Lima Beans

45-60 minutes

2-3 cups

Mung Beans

45-60 minutes

2 cups

Navy Beans

45-60 minutes

2 2/3 cups

Pigeon Peas

30 minutes


Pink Beans

50-60 minutes

2 3/4 cups

Pinto Beans

1 – 1 1/2 hours

2 2/3 cups

Soybeans

3 – 3 1/2 hours

3 cups



General Directions

1. Wash beans or legumes, and discard any discolored or badly formed ones.

    Also remove any debris or pebbles.

2. Cover beans with water by about 3 inches and soak for 8 hours or overnight.

3. Discard soak water.

4. Place beans and about 3 times their volume of fresh water in a cooking pot.

5. Bring to boil, then lower the heat to low and simmer for the specified time.

6. Add 1/2 - 1 tsp salt during last few minutes of cooking.


Note:

Lentils, Black Eyed Peas, Split Peas, or Whole Peas do not need soaking.



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