How to cook beans
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Rinse legumes and drain. Traditionally, legumes are soaked overnight and then cooked.

However, you can bring the water to a boil, drop legumes into pot slowly so boiling does not stop.  When legumes are in pot, lower heat, cover and simmer til they are soft.  This method usually saves 1/2 to 1 hour cooking time.

Legume Traditional Soak Method
Cooking time
Legume Traditional Soak Method
Cooking time
Adzuki Beans 1 1/2 - 2 hours Kidney Beans 1 1/2 - 2 hours
Anasazi Beans 1 1/2 - 2 hours Lentils 1 hour
Appaloosa Beans 1 1/2 - 2 hours Lima Beans, Baby 1 1/2 - 2 hours
Black Turtle Beans 1 1/2 - 2 hours Lima Beans, Large 1 hour
Black-eyed Peas 1 1/2 - 2 hours Navy Beans 1 1/2 - 2 hours
Cannellini Beans 1 1/2 - 2 hours Peas 1- 1 1/2 hours
Cow Peas 1 1/2 - 2 hours Split Peas 45 min - 1 hour
Cranberry Beans 1 1/2 - 2 hours Pink Flamingo Beans 1 1/2 - 2 hours
Fava Beans 1 1/2 - 2 hours Pinto Beans 1 1/2 - 2 hours
Flageolet Beans 1 1/2 - 2 hours Small Red Beans 1 1/2 - 2 hours
Garbanzo Beans 3 -4 hours Soy Beans 2 - 3 hours*
Great Northern Beans 1 1/2 - 2 hours Swedish Brown Beans 1 1/2 - 2 hours

* Soybeans tend to foam up and overflow pot.  Do not cover soybeans tightly and add 1-2 T vinegar or oil to water when cooking them. 
Legumes in an unsealed pot need to be stirred occasionally and more water may need to be added to the pot part way through the cooking.

Do not add salt until nearly done, as it may retard softening process.

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