Timetable for Cooking Dried Beans and Legumes

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

TIMETABLE FOR COOKING DRIED BEANS
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.
Type	Approx. Simmer Time	Approx. Yield in Cups
Adzuki Beans Lentils	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

Oh no! What's wrong?

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.