Cooking Beans, Peas & Lentils
Simmer in Saucepan
Pressure Cooker at 15lb Pressure
|Black Beans||1 to 1½ hours||5 to 8 Min.|
|Garbanzo Beans||1 to 1½ hours||5 to 7 Min.|
|Great Northerns||1 to 1½ hours||5 to 7 Min.|
|Lima Beans, Large||45 to 60 minutes||Not Recommended|
|Lima Beans, Baby||1 hour||Not Recommended|
|Navy or Small Whites||1 to 1½ hours||5 to 8 Min.|
|Pink Beans||1 to 1½ hours||6 to 8 Min.|
|Pinto Beans||1 to 1½ hours||5 to 7 Min.|
|Red Beans||1 to 1½ hours||6 to 8 Min.|
|Red Kidney Beans||1 to 1½ hours||5 to 8 Min|
|Soybeans||3 hours||12 to 15 Min.|
Beans (not soaked)
Simmer in Saucepan
|Black-Eyed Peas||1 to 1½ hours||Not Recommended|
|Lentils||30 to 45 minutes||Not Recommended|
|Split Peas, Green||30 to 45 minutes||Not Recommended|
Soaking the Beans
Soak most beans in three times their volume of cold water for six hours before cooking. Do not add salt or acidic ingredients, like vinegar, tomatoes or juice, this will slow the cooking process. Instead, add these ingredients when the beans are just tender. Always discard the water in which they were soaked.
Use 6 cups of liquid to 2 cups of beans.
Split peas and lentils don’t need to be soaked. They take about 30 minutes to cook. The best way is to put them in cold water; bring them to a gentle boil, remove from heat and allow them to remain in the water for 1 to 2 hours only.
Cooking the Beans
The best cookware for beans is a heavy metal pot or saucepan. Stainless steel, cast aluminum, or cast iron are all excellent. Bring the beans to a simmer, and then lower the heat and simmer for 60 to 90 minutes, or until the beans are tender. NOTE: When cooking beans, always simmer. Boiling can cause the cooking liquid to overflow, as well as the beans to break apart and the skins to separate.
Baking in the hot dry air of the oven is a slow process, but it’s the only way to create the wonderful glazed, crusty top characteristic of baked beans and bean pot casseroles. Traditional containers for baking beans are earthenware bean pots, usually 3 or 3½ quart size. The pot and lid should be glazed at least on the inside and must be lead-free. You can also use glass or ceramic casseroles. Beans are done when they can be easily mashed between two fingers or with a fork. Always test a few beans in case they have not cooked evenly.