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 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 hours to 2 hours 30 minutes
||3 to 4 hours