Basic Beans

1/2 pound dry beans = 1 cup dry beans = 3 cups cooked beans = 2 (15 ounce) cans, drained = 4 to 6 servings

Pick through and wash beans. “Quick soak” in boiling water 1 to 2 hours, OR soak 6 to 12 hours in four times their volume of water, until doubled in size and wrinkle-free. Drain and rinse beans.

For 1 cup dried beans:

STOVETOP METHOD:  Place beans in a medium saucepan with cold unsalted water to cover. Add a few fennel seeds, a slice of ginger, a bay leaf, or a strip of kombu to make beans more digestible. Bring to boil uncovered; boil 15 minutes. If foam forms on the surface don’t bother removing it. It is water-soluble protein released from the beans and it will be absorbed back into the bean cooking liquid. Simmer according to the time chart, until beans are soft and can be easily mashed between two fingers.

PRESSURE COOKER METHOD:  Place beans in a pressure cooker with 3 cups water. Add a few fennel seeds, a slice of ginger, a bay leaf, or a strip of kombu to make beans more digestible. Bring to pressure. Cook at high pressure according to the time chart, until beans are soft and can be easily mashed between two fingers.

Beans	Soak 1 to 2 hours in boiling water or 6 to 12 hours in cold water	Simmer in water to cover	Pressure Cook with 3 cups water (High, 15 Pounds, Quick Release)
Black Beans	Yes	1 to 1½ hours	5 to 9 minutes
Black-Eyed Peas	No	1 to 1½ hours	10 to 11 minutes
Garbanzo Beans (Chickpeas)	Yes	1 to 1½ hours	13 to 18 minutes
Great Northern	Yes	1 to 1½ hours	8 to 12 minutes
Kidney Beans, Red or White	Yes	1 to 1½ hours	10 to 12 minutes
Lentils, Green or Brown	No	30 to 45 minutes	8 to 10 minutes
Lima Beans, Baby	Yes	1 hour	5 to 7 minutes
Lima Beans, Large	Yes	45 to 60 minutes	4 to 7 minutes
Navy or Small White	Yes	1 to 1½ hours	6 to 8 minutes
Pink Beans	Yes	1 to 1½ hours	6 to 8 minutes
Pinto Beans	Yes	1 to 1½ hours	4 to 6 minutes
Soybeans, Beige	Yes	3 hours	9 to 12 minutes
Split Peas, Green or Yellow	No	30 to 45 minutes	6 to 10 minutes