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.
