Soaking & Cooking Time for Beans


Instructions:

Cull through bulk beans and discard any stones or bad beans. Rinse the beans well in a colander under cold running water, then soak for several hours or over night. Drain well. Using a large pot (to allow steam headroom), combine the beans with the required amount of cooking water and bring just to a boil. Reduce heat to medium low to simmer and cook for the required time, stirring occasionally. Add more water if needed, and add any salt after the beans have cooked (otherwise the beans will take much longer to cook and may never get soft.)

Bean (1 cup)………Cooking Water…..Cooking Time……Yield…………..Comments

Adzuki……………………..4 cups………………..about 1 hr………3 cups……….small, pretty, nutty flavor

Black………………………4 cups……………. about 2 hrs………2 1/2 cups

Chickpeas……………….6 cups………………about 2 hrs………..3 cups

Kidney or Red beans……..4 cups………..2 hrs………2 1/4 cups…..basis of chile

Lentils, green…………..3 cups………………1- 1/2 hour…….3 cups……….lentil soup

Lentils, red………………3 cups………………30-40 min…….3 cups………great with potatoes

Mung beans……………..4 cups………………..1 hr……….3 cups

Navy or Pinto…………..4 cups………………..2 1/2-3 hrs…..2 1/2 cups

Split peas, green or yellow…3 cups………2 – 2 1/2 hrs…..3 1/2 cups

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