Timetable for Cooking Dried Beans and Legumes

Timetable for Cooking Beans

Here's a helpful table for cooking beans and other legumes.

Slow Cooker Tuscan Turkey and Beans (recipe on left)


Place beans in a large saucepan; add enough water to cover, and soak if needed using one of these methods:

Quick-Soak Method: Place dried legumes in a large saucepan; add enough water to cover. Heat to boiling; boil 2 minutes. Remove from heat, cover and let stand for at least 1 hour. Drain then cook in fresh, cold water.

Long-Soak Method: Place dried legumes in a large saucepan or bowl; add enough cold water to cover. Let stand 8 to 24 hours. Drain then cook in fresh, cold water.

Drain and add fresh water to cover. Bring to a boil; reduce heat to low; then cover and simmer, stirring occasionally, for the amount of time specified below.


Approx. Simmer Time
Approx. Yield in Cups
Adzuki Beans
30 to 45 minutes
2 to 3 cups
Mung Beans
Split Peas
45 to 60 minutes 2 to 21/4 cups
Black-Eyed Peas, Butter Beans, Cannellini Beans, Great
Northern Beans, Lima Beans, Navy Beans, Pinto Beans
1 hour to 1 hour 30 minutes 2 to 21/2 cups
Anasazi Beans, Black Beans, Fava Beans, Kidney Beans 1 to 2 hours 2 cups
Garbanzo Beans 2 hours to 2 hours 30 minutes 2 cups
Soybeans 3 to 4 hours 2 cups

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1 - 3 of 3 Comments
evehutton said: Posted: 10/7/2013 1:25 PM
Thanks so much for the timetable. I get pinto beans given to me and didn't know how to cook them. Great help!
JosefJr80 said: Posted: 7/4/2013 7:56 PM
This is a great timetable - perfect timing for the rising costs. Thanks to the team of professionals for creating it.
ctcolorado said: Posted: 3/2/2012 10:05 AM
Thank You for this chart. Now that I am cooking more beans due to the rising cost of canned beans, this is very helpful.
1 - 3 of 3 Comments