Legumes - Cooking Time If Soaked - Xposted

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Legumes - Cooking Time If Soaked

 

Recipe By :Adapted: http://www.barryfarm.com/How_tos/how_to_cook_beans.htm

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Adzuki Beans 1 1/2 - 2 hours

Anasazi Beans 1 1/2 - 2 hours

Appaloosa Beans 1 1/2 - 2 hours

Black Turtle Beans 1 1/2 - 2 hours

Black-eyed Peas 1 1/2 - 2 hours

Cannellini Beans 1 1/2 - 2 hours

Cow Peas 1 1/2 - 2 hours

Cranberry Beans 1 1/2 - 2 hours

Fava Beans 1 1/2 - 2 hours

Flageolet Beans 1 1/2 - 2 hours

Garbanzo Beans 3 - 4 hours

Great Northern Beans 1 1/2 - 2 hours

Kidney Beans 1 1/2 - 2 hours

Lentils 1 hour

Lima Beans, Baby 1 1/2 - 2 hours

Lima Beans, Lg. 1 hour

Navy Beans 1 1/2 - 2 hours

Peas 1- 1 1/2 hours

Split Peas 45 min - 1 hour

Pink Flamingo Beans 1 1/2 - 2 hours

Pinto Beans 1 1/2 - 2 hours

Sm Red Beans 1 1/2 - 2 hours

Soy Beans 2 - 3 hours -- ***

Swedish Brown Beans 1 1/2 - 2 hours

 

Soak overnight. Drain. Rinse. Then cook in fresh water. Hint: Do not add salt

until nearly done, as it may retard softening process.

 

Quick Method: Traditionally, legumes are soaked overnight and then cooked.

However, you can bring the water to a boil, drop legumes into pot slowly so

boiling does not stop. When legumes are in pot, lower heat, cover and simmer

until they are soft. This method usually saves 1/2 to 1 hour cooking time.

 

Legumes in an uncovered pot need to be stirred occasionally and more water may

need to be added to the pot part way through the cooking. (Hint I learned from a

long-time bean chef, always add HOT water...not cold.)

 

S(Formatted and posted by:):

" BrendaAdams "

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NOTES : *** Soybeans tend to foam up and overflow pot. Do not cover soybeans

tightly and add 1-2 T vinegar or oil to water when cooking them.