*How do you Cook Legumes?*
I have always wondered about cooking legume. After all, I have many hundreds of pounds stored away and yet I have no clear idea how to cook many of these legumes. Yes I have all kinds of cook books and storage program material but most of these make the presumption that I have always known how to cook legumes. So I decided to do some research and put together a handy little table showing cooking amounts, time etc.
I hope the table is as helpful for your storage program as it was for mine.
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 |
First of all, you should always rinse legumes in cold water and drain.
Traditionally, legumes are soaked overnight and then cooked.All materials at this site not otherwise credited are Copyright © 1996 - 2003 Trip Williams. All rights reserved. May be reproduced for personal use only. Use of any material contained herein is subject to stated terms or written permission.