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- Adzuki, soak for 4 hrs, cook 1 hour Black 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.)
- 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) 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)
- Green Lentils, cook 40 to 50 min Red Lentils, cook 30 to 45 min Mung Beans, soak for 4 hrs, cook 45 min to 1 hour Split Peas, cook 45 min to 1 hour (No need to soak.) Whole Peas, soak for 4 hrs, cook 40 min Pigeon Peas, cook 30 min (No need to soak.) 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
- 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. The average yield is 2 1/4 to 2 1/2 c. cooked legumes for every dry c. used.
- I copied this from a vegetarian site. I don't personally vouch for the information. If your experience differs, let us know.
