Free Recipe Beans Cooking Times and Directions
Recipe Type: Free Bean Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Beans Cooking Times and Directions Recipe
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Beans Cooking Times and Directions Preparation
TABLE OF SOAKING AND COOKING TIMES for BEANS (Approximate) Adzuki, soak for 4 hours, cook 1hour Black Beans, soak for 4 hours, cook 1 to 1 1/2 hours Black-eyed Peas, cook 1 to 1 1/4 hours (No need to soak.) Lima Beans, soak for 4 hours, cook 1 to 1 1/2 hours Cannellini Beans, soak for 4 hours, cook 1 to 1 1/2 hours Chick-Peas, soak for 4 hours, cook for 2 1/2 to 3 hours Dals, cook for 30 minutes (No need to soak) Fava (Broad Beans), soak for 12 hours, cook 3 hours Ful Nabed (Broad Beans), soak for 12 hours, cook 3 hours Great Northern Beans, soak for 4 hours, cook 1 1/2 to 2 hours Brown Lentils, cook 30 to 45 minutes (No need to soak Lentils) Green Lentils, cook 40 to 50 minutes Red Lentils, cook 30 to 45 minutes Mung Beans, soak for 4 hours, cook 45 minutes to 1 hour Split Peas, cook 45 minutes to 1 hour (No need to soak.) Whole Peas, soak for 4 hours, cook 40 minutes Pigeon Peas, cook 30 minutes (No need to soak.) Pink, Calico, or Red Mexican Beans, soak 4 hours, cook 1 1/2 to 2 hours Pinto Beans, soak for 4 hours, cook 1 1/2 to 2 1/2 hours Red Kidney Beans, soak for 4 hours, cook 1 to 1 1/2 hours White Kidney Beans, (Cannellini), soak for 4 hours , cook 1 hour Small White (Navy) Beans, soak for 4 hours, cook 1 1/2 to 2 hours Soybeans, soak for 12 hours, cook 3 to 4 hours 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 which you live. The average yield is 2 1/4 to 2 1/2 cups cooked legumes for every dry cup used. COOKING TIMES AND YIELDS FOR (1 CUP) WHOLE GRAINS Amaranth, 2 to 3 cups water, cook 20 to25 minutes, yield 2 1/2 cups Barley Pot, 3 1/2 cups water, cook 50 to 55 minutes, yield 3 cups. Pearl, 2 1/2 cups water, cook 40 to 45 minutes, yield 3 cups. Grits, 4 cups water, cook 20 to 25 minutes, yield 3 cups. Buckwheat Groats (Kasha), 2 cups water, cook 15 to 25** minutes, yield 2 1/2 cups. Cornmeal, 4 cups water, cook 25, yield 3 cups. Hominy Grits, 4 cups water, cook 25 minutes, yield 3 cups. Millet, 2 to 3* cups water, cook 35 to40 minutes, yield 3 1/2 cups/ Oats Whole (Groats), 3 1/2 cups water, cook 50 to 60 minutes, yield 3 cups Steel-Cut, 4 cups water, cook 40 to 45, yield 3 cups. Rolled, 1 1/2 cups water, cook 10***minutes, yield 2 1/2 cups. Quinoa 2 cups water, cook 15 to 20 minutes, yield 3 1/2 cups. Rice Long-Grain; Medium-Grain,1 1/2 to 2 cups water, cook 20 to 30 minutes. Basmati;Wehani, 2 1/2 cups water, cook 35 to 45 minutes, yield 3 cups. Short-Grain; Glutinous (Sweet), 2 cups water, cook 35 to 40 minutes, yield 3 cups. Flaked, 1 1/4 cups water, cook 5 to 8 minutes, yield 2 1/4 cups. Wild, 2 1/2 cups water, cook 40 to 50 minutes, yield 3 cups. Rye Whole (Berries), 3 1/2 cups water, cook 50 to 60 minutes, yield 3 cups. Cracked, 3 cups water, cook 40 to 45 minutes, yield 3 cups. Rolled or Flaked, 2 cups water, cook 15 to20 minutes, yield 3 cups. Teff, 3 cups water, cook 15 to 20 minutes, yield 3 cups. Triticale Whole (Berries), 3 1/2 cups water, cook 50 to 55 minutes, yield 2 1/2 cups. Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 1/2 cups. Wheat Whole (Berries), 3 1/2 cups water, cook 50 to 55 minutes, yield 2 1/2 cups. Bulgar, 2 cups water, cook 30***minutes, yield 2 1/2 cups. Coucous, 2 cups water, cook 15***minutes, yield 3 cups. Cracked, 3 cups water, cook 35 to 40 minutes, yield 2 1/2 cups. Rolled or Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 1/2 cups. * Use the greater proportion of water for a porridge-like consistency. **Use longer cooking time for coarse grinds; use the shorter time for fine. ***Instead of simmering, cover pot and turn off heat. Allow grain to sit for the time specified. Curtis Jackson, cjackson@mv.us.adobe.com I’ve just discovered, thanks to an old cookbook, a faster way to cook beans, with very good results. The method is to drop the beans into boiling water sufficiently slowly that the water never stops boiling. The rational, according to the cookbook, is that the sudden heat ruptures the bean’s hull. Hot water can then easily penetrate and cook the bean. No pre-soaking is required. The cookbook also suggests that 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. Also, no salt should be added until the beans are cooked, as salt hinders the water from penetrating the bean. I’ve tried this with red kidney beans and lima beans, and it worked very well. 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. Posted to MC-Recipe Digest V1 #148 Date: Fri, 12 Jul 1996 07:38:12 -0400 From: kmeade@ids2.idsonline.com (The Meades)
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