· Modified: by Andrea · This post may contain affiliate links · This blog generates income via ads · 17 Comments
I will use canned beans in a pinch because they are convenient, but increasingly I cook dry beans from scratch because I control the ingredients, such as the amount of salt which is often high in canned beans. I also prefer the flavor of freshly cooked beans over canned, though possibly the best reason is the money savings. Dry beans are significantly less expensive than canned.
A couple steps are required to cook dry beans, but the process is not complicated. Before cooking beans and legumes, you just need to pick out any stones or bad beans, rinse until the water runs clean, then soak before cooking. Soaking helps the beans to absorb enough moisture for cooking. There are two methods for soaking dry beans and legumes.
Long soak, or soaking overnight, uses no energy and works while you sleep; it can’t get any easier. Just pour the rinsed beans into a medium to large pot with a lid, cover with water about 3 inches over the beans, and allow to sit overnight. Drain before cooking in fresh water.
Quick-soaking on the stove takes less time. Just bring the beans to boil in a large pot, and boil for 2 minutes. Turn off the heat and let stand covered for at least 1 hour, then drain and cook in fresh water.
Soaked beans can be cooked in a pot on the stove or in a slow cooker. Using a pressure cooker eliminates the need for soaking, just follow the manufacturer's directions. If you want to salt your beans, add it during the last 30 minutes of cook time, whether the beans are on the stove or in a slow cooker. If using a pressure cooker, add salt after the beans are cooked and pressure is fully released, then simmer for 2 to 3 minutes.
Keep in mind that lentils and split peas are small and generally do not require a soak before cooking. Follow the cooking directions on the package.
[This chart summarizes long soak time, cook time, and approximate yield for 1 cup of beans/legumes.]
| 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 | 2-¼ |
| Black Beans | 4 hrs | 60-90 min | 2-¼ |
| Black-eyed Peas* | 60-90 min (use Quick Soak method) | 60 min | 2 |
| Cannellini Beans1 | 8-12 hrs | 60 min | 2 |
| Fava Beans2 | 8-12 hrs | 40-50 min | 1-⅔ |
| Garbanzos (chickpeas) | 6-8 hrs | 1-3 hrs | 2 |
| Great Northern Beans1 | 8-12 hrs | 1-½ hrs | 2-⅔ |
| 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 Beans1 | 6-8 hrs | 60 min | 2-¼ |
| Lentils, brown | NA | 45-60 min | 2-¼ |
| Lentils, green | NA | 30-45 min | 2 |
| Lentils, red or yellow | NA | 20-30 min | 2 to 2-½ |
| Lima Beans (butter beans), large3 | 8-12 hrs | 45-60 min | 2 |
| Lima Beans (butter beans), small3 | 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 | 2-⅔ |
| Pink Beans | 4-8 hrs | 50-60 min | 2-¾ |
| Pinto Beans | 6-8 hrs | 1-½ | 2-⅔ |
| Soybeans | 8-12 hrs | 1-2 hrs | 3 |
| Tepary Beans | 8-12 hrs | 90 min | 3 |
Recipes with Beans
Chana Masala (From the Pantry: Cardamom Pods)
Slow Cooker Boston Baked Beans (Kids Cook Monday)
Spicy Mexican Black Beans (The Kids Cook Monday)
Bean Recipes from Other Blogs
- Kalyn’s Kitchen - Vegetarian Pinto Bean and Chard Burritos
- The Perfect Pantry - Slow Cooker Vegetarian Chipotle Baked Beans
- The Wimpy Vegetarian – Tuscan Bean Soup with Rosemary Oil
Sources
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1 Raw kidney beans, including cannellini and Great Northern beans, contain the toxin phytohemagglutinin, which is destroyed with 10 minutes of boiling. After boiling, you can reduce temperature to a simmer and continue slow cooking.
2 Fava beans have an inner shell that must be removed after soaking. If you can find shelled fava beans, that will save you preparation time.
3 Lima beans contain the cyanide compound linamarin, which is only deactivated by cooking, and therefore should not be eaten raw.
More From the Pantry
- Gluten-Free Peach Pudding Cake (From the Pantry: King Arthur Measure for Measure Flour)
- How to Cook Dry Hominy (From the Pantry)
- Creamy Sweet Potato and Leek Soup (From the Pantry: Merkén)
- Raspberry Oatmeal Crumble Bars (From the Pantry: Truvia® Baking Blend)
Reader Interactions
Comments
kristy @ the wicked noodle says
Great information, Andrea, thanks!!
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Lydia (The Perfect Pantry) says
What a great resource, Andrea! I'm printing and sticking this on my refrigerator for handy reference.
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Andrea says
Thanks Kristy and Lydia! This is the kind of information I needed earlier in life. It would have made those times in the kitchen much easier 🙂
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See AlsoTomato Spinach One Pot PastaKalyn says
Great post. So many different kinds of beans!
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kellypea says
I love beans -- all different kinds and even though the convenience of canned beans is nice -- making more from dried allows you to have them on hand. The quick soak method works best for me. Great info!
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A Johnson says
Which are the brown beans on the bottom of the top picture? My in laws family has been growing and passing on a similar variety for the last 160 years. They just call them brown beans.
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Andrea says
Hi! The brown beans at the bottom of the photo are pinto beans.
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Dianne Jones says
Is it safe to eat beans that may have had worms. Can you soak and rinse to get rid of the worms and still safely eat the beans?
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Andrea says
Hi Dianne. If you have verified that the beans did indeed have worms, i.e. grubs that are known to infest bean pods, then I suggest you dispose of them.
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Dorothy Warwaruk says
Hi,
I prefer to use the Quick Soak Method for cooking beans. Your chart does not tell me how long to cook the beans after using this method.
Also it does not tell me how much water is required to cook the beans after using the Quick Soak method.
I would like to know specifically how to cook Lentils which do not require pre-soaking.
Thank you for your time.
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Robert Hindes says
most of what I've seen on social media and Utub says to soak beans and legumes to reduce lectins and phytic acid - 12 to 24 hours ( even some say as much as 48hrs even helps more if you want) Pressure cooking also reduces lectins.
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