Recipe - Beans Cooking Times And Directions

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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 One half hours
Blackeyed Peas, cook 1 to 1 One fourth hours (No need to soak.)
Lima Beans, soak for 4 hours, cook 1 to 1 One half hours
Cannellini Beans, soak for 4 hours, cook 1 to 1 One half hours
ChickPeas, soak for 4 hours, cook for 2 One half 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 One half 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 One half to 2 hours
Pinto Beans, soak for 4 hours, cook 1 One half to 2 One half hours
Red Kidney Beans, soak for 4 hours, cook 1 to 1 One half hours
White Kidney Beans, (Cannellini), soak for 4 hours , cook 1 hour
Small White (Navy) Beans, soak for 4 hours, cook 1 One half 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 One fourth to 2
One half 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 One half cups
Barley
Pot, 3 One half cups water, cook 50 to 55 minutes, yield 3 cups.
Pearl, 2 One half 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
One half 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 One half cups/
Oats
Whole (Groats), 3 One half cups water, cook 50 to 60 minutes, yield 3 cups
SteelCut, 4 cups water, cook 40 to 45, yield 3 cups.
Rolled, 1 One half cups water, cook 10***minutes, yield 2 One half cups.
Quinoa 2 cups water, cook 15 to 20 minutes, yield 3 One half cups.
Rice
LongGrain; MediumGrain,1 One half to 2 cups water, cook 20 to 30 minutes.
Basmati;Wehani, 2 One half cups water, cook 35 to 45 minutes, yield 3 cups.
ShortGrain; Glutinous (Sweet), 2 cups water, cook 35 to 40 minutes,
yield 3 cups.
Flaked, 1 One fourth cups water, cook 5 to 8 minutes, yield 2 One fourth cups.
Wild, 2 One half cups water, cook 40 to 50 minutes, yield 3 cups.
Rye
Whole (Berries), 3 One half 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 One half cups water, cook 50 to 55 minutes, yield 2 One half cups.
Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 One half cups.
Wheat
Whole (Berries), 3 One half cups water, cook 50 to 55 minutes, yield 2 One half cups.
Bulgar, 2 cups water, cook 30***minutes, yield 2 One half cups.
Coucous, 2 cups water, cook 15***minutes, yield 3 cups.
Cracked, 3 cups water, cook 35 to 40 minutes, yield 2 One half cups.
Rolled or Flaked, 2 cups water, cook 15 to 20 minutes, yield 2 One half cups.

* Use the greater proportion of water for a porridgelike 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
presoaking 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 presoaking.I
haven't tried it with harder to cook beans, like soybeans.

Posted to MCRecipe Digest V1 #148
Date: Fri, 12 Jul 1996 07:38:12 0400
From: kmeade@ids2.idsonline.com (The Meades)