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