|
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.