Cooking Time Chart for Dried Bean Varieties

Back to the Dried Beans Menu

Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the beans. See more information about how beans are classified and how that relates to cooking times and digestability, and why some beans are more difficult to digest than others. Find recipes for beans and other legumes.

Step By Step Directions

As a general rule, beans should be soaked at least 4 hours before cooking.
Rinse the soaked beans before pressure cooking.
Add enough water, or use a flavoring liquid, to cover beans by 2 inches, but do not exceed the 1/2 fill rule.
Add 1-2 tablespoons oil or fat (cooking oils, butter, lard, bacon drippings) to minimize foaming.
Taste and adjust seasoning, adding salt, pickled condiments and acidic ingredients such as tomato-based products, citrus, or vinigars, after the beans are cooked.
Lock the lid in place and cook at 15psi (or adjust as needed for non-standard cookers) according to the following chart guidlines.
In all cases, beans should be finished using the natural release method.

Cooking Guidelines for Dried Beans

Name	Photo	Characteristics and Uses	Soak	Time
Adzuki, Aduki		Adzuki are small, vivid red beans with a slightly sweet flavor. Originally from Asia, its name means "little bean" in Japanese. They are easier to digest than most beans due to a very low fat content.	No	8 minutes
Anasazi		This revived ancient heirloom bean is related to, and similar in size and shape to pinto beans, but sweeter and more flavorful. Use in any recipe that calls for pinto beans. It holds its shape when cooked. Very digestible due to 25% less complex sugars. Mottled burgundy/white markings fade when cooked.	min. 4 hours	8 minutes
Black Turtle, Tampico, Venezuelan, Mexican Black, Spanish Black		A staple of Latin American and Caribbean cuisine, these beans have a strong, earthy, almost mushroom-like flavor and soft floury texture. They're are best combined with assertive flavorings	min. 4 hours	12 minutes
Black Eyed Peas		Black-eyed Beans have a good aroma, creamy texture and distinctive flavor. These beans are characterized by a small black eye and they are really a type of pea originally from Africa. No pre-soaking needed, they are easily digested. Traditionally served with rice and greens. Celebrate New Years with a dish called Hoppin' John.	No	10 minutes
Canellini, Fazolia, White Kidney Bean		These taste like the great northern or navy bean but are longer and fatter. Excellent in bean salads, Italian minestrone, soups with tomato, or simply served warm with a splash of olive oil, fresh minced rosemary and a dash of black pepper.	min. 4 hours	12 minutes
Cranberry Bean, Borlotti Beans, Shell Bean, Christmas Bean		Cranberry beans are rounded with red specks, which disappear on cooking, similar to the pinto bean but more delicate, nutty flavor. Commonly used in Italian soups and stews.	min. 4 hours	10 minutes
Flageolet		The French make good use of this small, creamy bean, often serving it with lamb. Substitutes: great Northern beans	min. 4 hours	12 minutes
Fava, Broad Bean, Windsor Bean, English Bean, Horse Bean	Blanch beans in boiling for a minute then plunge them into cold water to peel off the thick, brown skin before cooking. To avoid this tedious and time-consuming chore, look for pkgs labled "skinless".	Huge, substantial beans with a creamy texture; nutty, sweet earthy flavor. Use in soups, or pur�e into pat� like hummus with rosemary, olive oil, garlic, lemon and fresh herbs. Try with blanched cauliflower pieces, vinegar, olive oil, chopped red onion, olive oil and balsamic vinegar. Use caution when pressure cooking because of the loose skins. Always use oil with these bean and place the rack on TOP of the beans to help keep loose skins from floating up.	min. 8 hrs or over night	4 minutes Cook these beans at 8-10psi and use the natural release method
Garbonzo, Chickpeas, Ceci		Garbanzo Beans or chickpeas are the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a flavor somewhere between chestnuts and walnuts. These round beans are high in fat, keep their unique shape when cooked, and they are usually pale yellow in color, but they can also be found in red, black, and brown. Mild and sweet flavor with good protein and iron. Add to salads, soups, and pasta dishes. Pur�e into hummus with tahini with garlic, lemon juice, sea salt and olive oil.	min. 8 hrs or over night	20 - 25 minutes
Great Northern		Also called white kidney beans, these beans have a smooth texture, and delicate flavor and can be substituted for canellini or Navy beans. Use in Italian style soups and pasta dishes. Substitute for garbanzo beans in hummus.	min. 4 hours	12 minutes
Lentils, Green, French, Spanish Brown, Dal Lentils, Black Beluga Lentils Colors Range From Green, Brown, White, Yellow, Red, Coral, Black.	French Red Lentils Spanish Brown Lentils Black Beluga Lentils	Very versatile Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings or other foods in combination with robust, zesty sauces. Unlike dried beans and peas, there's no need to soak them. mild and simple lentils and rice Dal is an Indian word referring to all dried legumes and also the dishes made from them. Lentils are rich in protein, carbohydrates, fiber, and low in fat. Before cooking, always rinse lentils and pick out stones and other debris. The most delicate lentils are the peppery French green lentils. The mild brown lentils are the most common variety and hold their shape well after cooking,	No	7 minutes (can easily turn mushy if overcooked)
Kidney, Rajma, Mexican Bean		A large, kidney-shaped bean with a subtle sweet flavor and soft texture that keep their shape during cooking. Used in Southwestern dishes and bean salads.	min. 4 hours	12 minutes
Lima Bean, Baby Green, Fresh or Frozen
Lima Bean, Butterbean, Madagascar Bean		Large beans with a buttery flavor and starchy texture. Caution: loose, large skins can clog pressure cookers. Great for hearty soups and stews with vegetables. Use caution when pressure cooking because of the loose skins. Always use oil with these bean and place the rack on TOP of the beans to help keep loose skins from floating up.	min. 8 hrs or over night	3-4 minutes Cook these beans at 8-10psi and use the natural release method
Mung, Mungo, Mung Pea, Green Gram		A major player in Indian and Chinese dishes. Easy to digest, these beans do not hold shape well, but they are: great in stews or served over rice.	min. 4 hours	9 minutes cook these beans at 8psi
Navy, Yankee Bean, Pearl Haricot, Boston Navy Bean		These beans were named for their large role in the diet aboard U.S. Navy ships during the late 19th Century. Small white ovals; mild flavor with powdery texture. Makes great soup, chowders, and bean pot recipes.	min. 4 hours	10 minutes
Peas, Whole		Dried garden peas. Called soup peas in the U.S., and mushy peas in Great Britain. Use in soups and stews.	min. 4 hours	6 minutes
Peanuts, Groundnuts, green/raw, shelled or in the shell		A legume, also known as earthnuts, goobers, goober peas, jack nuts. Add 1/3 cup salt per pound, use other spices and seasons as desired.	No	45-50 minutes; with a 45 minute cool down in the brine
Peas, Split Green & Yellow	Green Split Peas Yellow Split Peas	Yellow peas are milder than green, both have a grainy texture and do not hold their shape. Great for soups, puree half of the cooked peas for a creamier texture.	No	10 minutes
Pigeon Peas, Gandules		Most often it's found in its dried form. But it's delicious fresh, it has been discovered in Egyptian tombs, and it is important to the cuisines of India where it's known as arhar, tur, toor, or tuvaram. The pea ranges from red to white, from brown to black. Interestingly, pigeon peas have a reputation for being slightly narcotic...possibly accounting for especially deep naps after dinner....	min. 4 hours	9 minutes
Pink, Chili Beans		Small, pale, pink-colored; rich, meaty flavor with a slightly powdery texture, these are related to the kidney bean. Turns reddish brown when cooked. Used in Mexican-American dishes, and often featured in chili and western barbecues.	min. 4 hours	10 minutes
Rattlesnake		A pinto bean hybrid, the rattlesnake bean gets its name from the way its bean pods twist and snake around the vines and poles. These beans are great for chili, refried beans, soups or casseroles. Substitutes: pinto bean OR chili bean OR red kidney bean.	min. 4 hours	8 minutes
Pinto		Pintos are medium ovals with an earthy flavor and powdery texture. They tend to be mushier when cooked than pink or red beans. Their dappled, bicolor appearance changes to brown when cooked. A favorite for Mexican dishes.	min. 4 hours	12 minutes
Red Beans		Used in traditional Southern cooking, and often combined with rice. Also compliments the flavor and color of corn pasta, either plain and simple or hot and spicy.	min. 4 hours	10 minutes
Scarlet, White, Black Runner Beans	Scarlet Runner Beans	These large beans are very flavorful, and they work well in salads or as a side dish.	min. 4 hours	12 minutes
Small Red Beans, Mexican Red Bean		These dark red beans hold their shape and firmness when cooked. Similar to red kidney, but smoother in taste and texture. They can be substituted for any of the colored varieties and used in soups, salads, chili and Creole dishes.	min. 4 hours	10 minutes
Soy, Soya Beans: Beige Or Black		They come in two kinds, beige and black. Sweet, nutty flavor, and touted for health benefits, these beans are hard to digest,and they are the hardest of all dried beans. Soak over night in the refrigerator.	min. 8 hrs or over night	35 minutes