Beans Cooking Times And Directions Recipe

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   TABLE OF SOAKING AND COOKING TIMES for BEANS (Approximate)

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   Adzuki, soak for 4 hrs, cook 1hourBlack Beans, soak for 4 hrs, cook 1 to 1 1/2 hrs Black-eyed Peas, cook 1 to 1 1/4 hrs (No need to soak.)

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   Lima Beans, soak for 4 hrs, cook 1 to 1 1/2 hrs Cannellini Beans, soak for 4 hrs, cook 1 to 1 1/2 hrs Chick-Peas, soak for 4 hrs, cook for 2 1/2 to 3 hrs Dals, cook for 30 min (No need to soak)

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   Fava (Broad Beans), soak for 12 hrs, cook 3 hrs Ful Nabed (Broad Beans), soak for 12 hrs, cook 3 hrs Great Northern Beans, soak for 4 hrs, cook 1 1/2 to 2 hrs Brown Lentils, cook 30 to 45 min (No need to soak Lentils)

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   Green Lentils, cook 40 to 50 minutesRed Lentils, cook 30 to 45 minutesMung Beans, soak for 4 hrs, cook 45 min to 1 hour Split Peas, cook 45 min to 1 hour (No need to soak.)

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   Whole Peas, soak for 4 hrs, cook 40 min Pigeon Peas, cook 30 min (No need to soak.)

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   Pink, Calico, or possibly Red Mexican Beans, soak 4 hrs, cook 1 1/2 to 2 hrs Pinto Beans, soak for 4 hrs, cook 1 1/2 to 2 1/2 hrs Red Kidney Beans, soak for 4 hrs, cook 1 to 1 1/2 hrs White Kidney Beans, (Cannellini), soak for 4 hrs , cook 1 hour Small White (Navy) Beans, soak for 4 hrs, cook 1 1/2 to 2 hrs Soybeans, soak for 12 hrs, cook 3 to 4 hrs

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   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 that you live.

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   The average yield is 2 1/4 to 2 1/2 c. cooked legumes for every dry c. used.

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    COOKING TIMES AND YIELDS FOR (1 C.) WHOLE GRAINS Amaranth, 2 to 3 c. water, cook 20 to25 min, yield 2 1/2 c. BarleyPot, 3 1/2 c. water, cook 50 to 55 min, yield 3 c..

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    Pearl, 2 1/2 c. water, cook 40 to 45 min, yield 3 c..

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    Grits, 4 c. water, cook 20 to 25 min, yield 3 c..

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    Buckwheat Groats (Kasha), 2 c. water, cook 15 to 25** min, yield 2 1/2 c..

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    Cornmeal, 4 c. water, cook 25, yield 3 c..

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    Hominy Grits, 4 c. water, cook 25 min, yield 3 c..

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    Millet, 2 to 3* c. water, cook 35 to40 min, yield 3 1/2 c./ OatsWhole (Groats), 3 1/2 c. water, cook 50 to 60 min, yield 3 c. Steel-Cut, 4 c. water, cook 40 to 45, yield 3 c..

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    Rolled, 1 1/2 c. water, cook 10***min, yield 2 1/2 c..

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    Quinoa 2 c. water, cook 15 to 20 min, yield 3 1/2 c..

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    RiceLong-Grain; Medium-Grain,1 1/2 to 2 c. water, cook 20 to 30 min.

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    Basmati;Wehani, 2 1/2 c. water, cook 35 to 45 min, yield 3 c..

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    Short-Grain; Glutinous (Sweet), 2 c. water, cook 35 to 40 min, yield 3 c..

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    Flaked, 1 1/4 c. water, cook 5 to 8 min, yield 2 1/4 c..

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    Wild, 2 1/2 c. water, cook 40 to 50 min, yield 3 c..

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    RyeWhole (Berries), 3 1/2 c. water, cook 50 to 60 min, yield 3 c..

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    Cracked, 3 c. water, cook 40 to 45 min, yield 3 c..

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    Rolled or possibly Flaked, 2 c. water, cook 15 to20 min, yield 3 c..

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    Teff, 3 c. water, cook 15 to 20 min, yield 3 c..

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    TriticaleWhole (Berries), 3 1/2 c. water, cook 50 to 55 min, yield 2 1/2 c..

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    Flaked, 2 c. water, cook 15 to 20 min, yield 2 1/2 c..

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    WheatWhole (Berries), 3 1/2 c. water, cook 50 to 55 min, yield 2 1/2 c..

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    Bulgar, 2 c. water, cook 30***min, yield 2 1/2 c..

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    Coucous, 2 c. water, cook 15***min, yield 3 c..

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    Cracked, 3 c. water, cook 35 to 40 min, yield 2 1/2 c..

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    Rolled or possibly Flaked, 2 c. water, cook 15 to 20 min, yield 2 1/2 c..

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    * Use the greater proportion of water for a porridge-like consistency.

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    **Use longer cooking time for coarse grinds; use the shorter time for fine.

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    ***Instead of simmering, cover pot and turn off heat.

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    Allow grain to sit for the time specified.

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    I've just discovered, thanks to an old cookbook, a faster way to cook beans, with very good results.

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    The method is to drop the beans into boiling water sufficiently slowly which the water never stops boiling.

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    The rational, according to the cookbook, is which the sudden heat ruptures the bean's hull.

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    Warm water can then easily penetrate and cook the bean.

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    No pre-soaking is required.

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    The cookbook also suggests which 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.

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    Also, no salt should be added till the beans are cooked, as salt hinders the water from penetrating the bean.

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    I've tried this with red kidney beans and lima beans, and it worked very well.

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    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.

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