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| Recipes
and Information > Bean
Cooking Chart |
To get the best from your beans, unless otherwise indicated, they
need to be soaked first. To soak, cover beans in a bowl with 2 to
3 inches of cold water. Let soak at least 12 hours or overnight
in the refrigerator. For a quicker soak, cover the beans in a saucepan
with 2 to 3 inches of cold water, bring to a boil for 2 minutes,
remove from heat, cover, and let stand for 1 to 2 hours. Drain and
cook. |
| Dried
Beans (1 cup) |
Soaking
Time |
Regular
Cooking Time |
Pressure
Cooking Time |
| Adzuki |
none |
45 - 50 min. |
15 - 20 min. |
| Black (Turtle) |
overnight
|
45 - 60 min. |
15 - 20 min. |
| Black-Eyed Pea
|
overnight |
1 hr. |
10 min. |
| Chick-Pea
|
overnight
|
1 1/2 - 2 1/2 hr. |
15 - 20 min. |
| Fava
|
overnight
|
45 - 60 min.
|
not recommended |
| Kidney
|
overnight
|
1 - 1 1/2 hr.
|
10 min. |
| Lentil, Red
|
none |
20 - 30 min.
|
5 - 7 min. |
| Lentil, Green
|
none |
30 - 45 min.
|
6 - 8 min. |
| Lima
|
overnight |
60 - 90 min.
|
not recommended |
| Lima, Baby
|
overnight |
45 - 50 min. |
not recommended |
| Mung
|
overnight |
1 - 1 1/2 hr.
|
8 - 10 min. |
| Pea, Split
|
none |
35 - 40 min.
|
not recommended |
| Pinto
|
overnight |
1 1/2 hr. |
10 min. |
| Soybean
|
overnight |
3 hr.
|
15 min. |
| White (Great Northern,
Marrow, Navy, Pea)
|
overnight |
45 - 60 min.
|
4 - 5 min.
|
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