Place beans in a large saucepan; add enough water to cover, and soak if needed using one of these methods:
Quick-Soak Method: Place dried legumes in a large saucepan; add enough water to cover. Heat to boiling; boil 2 minutes. Remove from heat, cover and let stand for at least 1 hour. Drain then cook in fresh, cold water.
Long-Soak Method: Place dried legumes in a large saucepan or bowl; add enough cold water to cover. Let stand 8 to 24 hours. Drain then cook in fresh, cold water.
Drain and add fresh water to cover. Bring to a boil; reduce heat to low; then cover and simmer, stirring occasionally, for the amount of time specified below.
| Type |
Approx. Simmer Time |
Approx. Yield in Cups |
| Adzuki Beans Lentils |
30 to 45 minutes |
2 to 3 cups |
| Mung Beans Split Peas |
45 to 60 minutes |
2 to 21/4 cups |
| Black-Eyed Peas, Butter Beans, Cannellini Beans, Great
Northern Beans, Lima Beans, Navy Beans, Pinto Beans |
1 hour to 1 hour 30 minutes |
2 to 21/2 cups |
| Anasazi Beans, Black Beans, Fava Beans, Kidney Beans |
1 to 2 hours |
2 cups |
| Garbanzo Beans |
2 hours to 2 hours 30 minutes |
2 cups |
| Soybeans |
3 to 4 hours |
2 cups |