Dry Bean Soak & Cooking chart

Dry Bean Soak & Cooking chart

My friend Charlotte from Grad school asked for help cooking dry beans.  I don’t make a whole lot of beans, because my husband doesn’t like them, but I do and buying them dry is really inexpensive and one bag stretches a long way!  What I didn’t know is there are two ways of “soaking” dry beans before cooking them:

  1.  Soaking overnight: rinse the beans first, then put them in a container and fill with water and allow to soak overnight.  Drain & cook as desired.
  2. Quick soaking: bring beans to boil in a large pot of water for 2 minutes.  Turn off heat and leave covered for 1 hour.  Drain & cook as desired.

I’m in love with the quick soaking method!  So simple & easy!

 

Bean/Legume (1 cup) Soak Time Simmer Time Yield (Cups)
Azuki beans 4 hrs 45-55 min 3
Anasazi beans 4-8 hrs 60 min 2-1/4
Black Beans 4 hrs 60-90 min 2-1/4
Black-eyed Peas 60-90 min (use Quick Soak method) 60 min 2
Cannellini Beans 8-12 hrs 60 min 2
Fava Beans 8-12 hrs 40-50 min 1-2/3
Garbanzos (chickpeas) 6-8 hrs 1-3 hrs 2
Great Northern Beans 8-12 hrs 1-1/2 hrs 2-2/3
Green Split Peas NA 45 min 2
Yellow Split Peas NA 60-90 min 2
Green Peas, whole 8-12 hrs 1-2 hrs 2
Kidney Beans 6-8 hrs 60 min 2-1/4
Lentils, brown NA 45-60 min 2-1/4
Lentils, green NA 30-45 min 2
Lentils, red or yellow NA 20-30 min 2 to 2-1/2
Lima Beans (butter beans), large 8-12 hrs 45-60 min 2
Lima Beans (butter beans), small 8-12 hrs 50-60  min 3
Lima Beans, Christmas 8-12 hrs 60 min 2
Mung Beans NA 60 min 2
Navy Beans 6-8 hrs 45-60 min 2-2/3
Pink Beans 4-8 hrs 50-60 min 2-3/4
Pinto Beans 6-8 hrs 1-1/2 2-2/3
Soybeans 8-12 hrs 1-2 hrs 3
Teparary beans 8-12 hrs 90 min 3

Thanks to andreasrecipes.com for this awesome chart!   Who knew there were so many types of beans, lol!

Leave a Reply