Title: Beans cooking times and directions
 Categories: Beans/legum, Info
      Yield: 1 Servings
 
           Text only
 
  TABLE OF SOAKING AND COOKING TIMES for BEANS (Approximate)
  
  Adzuki,  soak for 4 hours, cook 1hour Black Beans, soak for 4 hours,
  cook 1 to 1 1/2 hours Black-eyed Peas, cook 1 to 1 1/4 hours (No need
  to soak.) Lima Beans, soak for 4 hours, cook 1 to 1 1/2 hours
  Cannellini Beans, soak for 4 hours, cook 1 to 1 1/2 hours Chick-Peas,
  soak for 4 hours, cook for 2 1/2 to 3 hours Dals, cook for 30 minutes
  (No need to soak) Fava (Broad Beans), soak for 12 hours, cook 3 hours
  Ful Nabed (Broad Beans), soak for 12 hours, cook 3 hours Great
  Northern Beans, soak for 4 hours, cook 1 1/2 to 2 hours Brown
  Lentils, cook 30 to 45 minutes (No need to soak Lentils) Green
  Lentils, cook 40 to 50 minutes Red Lentils, cook 30 to 45 minutes
  Mung Beans, soak for 4 hours, cook 45 minutes to 1 hour Split Peas,
  cook 45 minutes to 1 hour (No need to soak.) Whole Peas, soak for 4
  hours, cook 40 minutes Pigeon Peas, cook 30 minutes (No need to
  soak.) Pink, Calico, or Red Mexican Beans, soak 4 hours, cook 1 1/2
  to 2 hours Pinto Beans, soak for 4 hours, cook 1 1/2 to 2 1/2 hours
  Red Kidney Beans, soak for 4 hours, cook 1 to 1 1/2 hours White
  Kidney Beans, (Cannellini), soak for 4 hours , cook 1 hour Small
  White (Navy) Beans, soak for 4 hours, cook 1 1/2 to 2 hours Soybeans,
  soak for 12 hours, cook 3 to 4 hours
  
  Cooking time for legumes is determined by several factors, including
  cooking temperature, length of soaking time, the size and age of the
  beans, and even the altitude at which you live.  The average yield is
  2 1/4 to 2 1/2 cups cooked legumes for every dry cup used.
  
  COOKING TIMES AND YIELDS FOR (1 CUP) WHOLE GRAINS Amaranth, 2 to 3
  cups water, cook 20 to25 minutes, yield 2 1/2 cups Barley Pot, 3 1/2
  cups water, cook 50 to 55 minutes, yield 3 cups. Pearl, 2 1/2 cups
  water, cook 40 to 45 minutes, yield 3 cups. Grits, 4 cups water, cook
  20 to 25 minutes, yield 3 cups. Buckwheat Groats (Kasha), 2 cups
  water, cook 15 to 25** minutes, yield 2
      1/2    cups. Cornmeal, 4 cups water, cook 25, yield 3 cups. Hominy
  Grits, 4 cups water, cook 25 minutes, yield 3 cups. Millet, 2 to 3*
  cups water, cook 35 to40 minutes, yield 3 1/2 cups/ Oats Whole
  (Groats), 3 1/2 cups water, cook 50 to 60 minutes, yield 3 cups
  Steel-Cut, 4 cups water, cook 40 to 45, yield 3 cups. Rolled, 1 1/2
  cups water, cook 10***minutes, yield 2 1/2 cups. Quinoa 2 cups water,
  cook 15 to 20 minutes, yield 3 1/2 cups. Rice Long-Grain;
  Medium-Grain,1 1/2 to 2 cups water, cook 20 to 30 minutes.
  Basmati;Wehani, 2 1/2 cups water, cook 35 to 45 minutes, yield 3
  cups. Short-Grain; Glutinous (Sweet), 2 cups water, cook 35 to 40
  minutes, yield 3 cups. Flaked, 1 1/4 cups water, cook 5 to 8 minutes,
  yield 2 1/4 cups. Wild, 2 1/2 cups water, cook 40 to 50 minutes,
  yield 3 cups. Rye Whole (Berries), 3 1/2 cups water, cook 50 to 60
  minutes, yield 3 cups. Cracked, 3 cups water, cook 40 to 45 minutes,
  yield 3 cups. Rolled or Flaked, 2 cups water, cook 15 to20 minutes,
  yield 3 cups. Teff, 3 cups water, cook 15 to 20 minutes, yield 3
  cups. Triticale Whole (Berries), 3 1/2 cups water, cook 50 to 55
  minutes, yield 2 1/2 cups. Flaked, 2 cups water, cook 15 to 20
  minutes, yield 2 1/2 cups. Wheat Whole (Berries), 3 1/2 cups water,
  cook 50 to 55 minutes, yield 2 1/2 cups. Bulgar, 2 cups water, cook
  30***minutes, yield 2 1/2 cups. Coucous, 2 cups water, cook
  15***minutes, yield 3 cups. Cracked, 3 cups water, cook 35 to 40
  minutes, yield 2 1/2 cups. Rolled or Flaked, 2 cups water, cook 15 to
  20 minutes, yield 2 1/2 cups.
  
  * Use the greater proportion of water for a porridge-like consistency.
  **Use longer cooking time for coarse grinds; use the shorter time for
  fine. ***Instead of simmering, cover pot and turn off heat.  Allow
  grain to sit for the time specified.
  
  Curtis Jackson, cjackson@mv.us.adobe.com
  
  I've just discovered, thanks to an old cookbook, a faster way to cook
  beans, with very good results. The method is to drop the beans into
  boiling water sufficiently slowly that the water never stops boiling.
  The rational, according to the cookbook, is that the sudden heat
  ruptures the bean's hull.  Hot water can then easily penetrate and
  cook the bean.  No pre-soaking is required.  The cookbook also
  suggests that after getting all the beans in the water, the heat
  should be turned down to as slow a simmer as possible, because
  excessive heat causes the proteins in the beans to get tough.  Also,
  no salt should be added until the beans are cooked, as salt hinders
  the water from penetrating the bean. I've tried this with red kidney
  beans and lima beans, and it worked very well.  They both cooked to
  perfectly done tenderness in 1 hour, with no pre-soaking.I haven't
  tried it with harder to cook beans, like soybeans.