BEAN & PULSE PREPARATION

One simple truth to remember is that beans, which are a member of the pulse family, are very easy to prepare.

Yield

DRIED BEANS

COOKED BEANS

1/3 cup dry

=

1 cup cooked

½ cup dry

=

1½ cups cooked

2/3 cup dry

=

2 cups cooked

1 cup dry

=

3 cups cooked

2 cups (1 lb) dry

=

6 cups cooked


Beans (1 cup)

Water

Cooking Time

Adzuki

4 cups

45-55 minutes

Anasazi*

4 cups

45-55 minutes

Black-Eyed Peas*

2” above beans

30-40 minutes

Black Turtle*

3 cups

1 hour 15 mins

Cannellini*

2” above beans

30-40 minutes

Cranberry*

3 cups

45 minutes

Fava*

4 cups

40-50 mins

Garbanzo*

3 cups

2-3 hours

Great Northern*

3 cups

1.5-2 hours

Kidney*

3 cups

1.5 hours

Lentils

3 cups

30-45 minutes

Lima*

3 cups

1 hour

Mung*

3 cups

45-60 minutes

Navy*

3 cups

1.5 hours

Pinto*

3 cups

1.5 hours

Soy Beans*

3 cups

3-4 hours

Split Peas

3 cups

40-50 minutes

* Soak beans in water 4-8 hours before cooking.

Cooking Tips

Before preparing dried beans, sort through them thoroughly to remove tiny pebbles or other debris.
Soaking allows the dried beans to absorb water, which shortens cooking time and aids in digestibility. They will nearly triple in size while soaking. Soak most beans in three times their volume of cold water for six hours before cooking.
For easier digestion of cooked beans, discard the soaking water and add fresh water for cooking. Do not add salt or acidic ingredients (vinegar, tomatoes) when cooking, as the beans will take longer to cook. Add these after the beans have become tender.

Bring beans to a boil, lower heat, and simmer. Check for tenderness when nearing the recommended cooking time. Test a few beans – when they can be easily mashed they are done. Dried beans may also be cooked in a pressure cooker.
Store cooked beans in the refrigerator for up to four days. They may also be frozen.

Note: Selection varies in each store and some of our Markets may offer a wider variety of beans than shown here.