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Timetable Cooking Dried Beans Legumes

By Betty Crocker Kitchens
Created January 10, 2017
Timetable Cooking Dried Beans Legumes

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