Bean/Legume Cooking Chart

Here’s a handy chart for cooking times of common and not so common beans and legumes.

Bean/Legume Type (1 cup) Water (cups) Soak hours Cooking Time (Minutes)
Aduki/Adzuki beans 4 n/a 50 to 60
Anasazi beans 2.5 to 3 4 to 8 50 to 60
Appaloosa beans 3 4 to 8 50 to 60
Black beans 4 6 to 8 75 to 90
Black-eyed peas 3 n/a 45 to 60
Borlotti beams 3 6 to 8 45 to 60
Butter beans 4 10 to 12 60 to 90
Calypso beans 3 6 to 8 60 to 90
Canary beans 4 8 to 24 60 to 90
Cannellini beans 3 6 to 8 60 to 90
Chickpeas (garbanzo bean) 4 12 to 24 120 to 240
Corona runner 4 6 to 8 60 to 90
Cow peas, black eyed pea 3 n/a 45 to 60
Cranberry beans 3 6 to 8 45 to 60
European Soldier beans 3 6 to 8 60 to 90
Eye of the Goat beans 3 4 to 8 60 to 120
Fava beans 3 10 to 12 120 to 180
Flageolet beans 3 4 to 8 120 to 150
Gandules (pigeon peas) 3 n/a 30 to 45
Garbanzo bean (chickpea) 4 12 to 24 120 to 150
Great Northern beans 3.5 6 to 8 90 to 120
Jacob’s Cattle/Trout beans 3 8 to 10 90 to 120
Kabuli chana 4 12 to 24 120 to 240
Kidney beans 3 6 to 8 60 to 90
Lentil, Beluga 2 n/a 15 to 20
Lentils, French green 2 n/a 45
Lentils, green or brown 2 n/a 20
Lentils, red, split 2 n/a 15 to 20
Lentils, yellow or golden 2 n/a 20
Lentil, ivory 2 n/a 20
Lima, baby 4 8 to 10 50 to 60
Lima, Cistmas 4 8 to 10 60 to 90
Lima, large 4 8 to 10 45 to 60
Marrow beans 3 6 to 8 90 to 120
Mung beans 2.5 4 to 8 45 to 60
Navy beans (white, haricot) 3 8 to 10 90 to 120
Peas, dried, whole 6 n/a 60 to 90
Peas, split, green or yellow 4 n/a 45 to 60
Pigeon peas 3 n/a 30 to 45
Pink beans 3 6 to 8 50 to 90
Pinto beans 3 6 to 8 60 to 90
Rattlesnake beans 3 6 to 8 45 to 60
Red beans, small 2 6 to 8 60 to 90
Rice beans 2 n/a 30 to 45
Romano beans 3 4 to 8 45 to 60
Scarlet runner beans 4 10 to 24 180 to 240
Small red beans 2 6 to 8 60 to 90
Soy beans (yellow) 4 12 to 24 120 to 180
Soy beans (black) 4 12 to 24 180 to 240
Swedish Brown beans 3 8 to 10 90 to 120
Urad lentils (whole) 2 n/a 25 to 30
Urad dal lentils (split, no skin) 2 n/a 20 to 25
Urad lentils (split, with skin) 2 n/a 20 to 25
Yellow-eyed peas 3 6 to 8 45 to 60
Yellow Indian Woman beans 3 8 to 10 90 to 120

Quick Soak Method

  1. Pour the beans in a colander and rinse them under cold water, picking over them to remove any small stones or bad beans.
  2. Fill a large pot with water. Add the beans and place the pot covered on the stove over high heat.
  3. Wait for the water to come to a full boil. Allow the beans to boil for two minutes.
  4. Turn the burner off and move the pot onto a cool burner. Cover the pot and let it sit for 20 minutes.
  5. Drain and rinse the beans, then cook them as you would normally.