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Dried Beans and Legumes
APPROXIMATE COOKING TIMES*
Beans & Legumes Cooking Time Water
Yield
Cooked
Azuki, 1 cup dry 9 to 13 min. 3 cups 2 cups
Black Beans, 1 cup dry 13 to 18 min. 3 cups 2 cups
Black Eyed Peas, 1 cup dry 9 to 11 min. 3 cups 2-1/4 cups
Chickpeas (garbanzo),
1 cup dry 20 to 25 min. 3 cups 2-1/2 cups
Cranberry, 1 cup dry 20 to 25 min. 3 cups 2-1/4 cups
Flageolets, 1 cup dry 10 to 12 min. 3 cups 2 cups
Gandules (pigeon peas),
1 cup dry 15 to 17 min. 3 cups 3 cups
Great Northern, 1 cup dry 12 to 14 min. 3 cups 2-1/4 cups
Kidney Beans, Red or White,
1 cup dry 12 to 15 min. 3 cups 2 cups
Lentils, Green, Brown, or Red,
1 cup dry 8 to 10 min. 3 cups 2 cups
Lima Beans, 1 cup dry 8 to 10 min. 3 cups 2-1/2 cups
Navy, Pea, 1 cup dry 10 to 12 min. 3 cups 2 cups
Pinto Beans, 1 cup dry 4 to 6 min. 3 cups 2-1/4 cups
* All beans and dried legumes, with the exception of lentils and split peas,
should soak in a large, covered bowl in boiling water one hour before
cooking. The actual cooking times will vary depending on how old the
beans are.