Beans and Legumes Cooking Chart
Reprinted with permission from Mary Collard, MS, RD,
Presented at the 34th Annual CSA Conference 2011
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Sort beans, removing any small rocks. Rinse beans thoroughly. Drain in colander.
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Soak rinsed beans in large pot. Add enough water for the beans to be covered by at least 4 inches. Cover and soak for 8 hours or overnight.
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Quick soak method: Bring beans (covered by at least 4 inches of water) to a boil, cook 1-2 minutes. Remove from heat, let stand for 1 hour.
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Drain water from soaked beans. Replace with fresh water (volume as noted in chart above). Bring to a boil. Cover, reduce heat to simmer and cook according to chart or until beans are tender (able to easily mash with a fork).
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Salt, tomatoes, seasonings or any additional ingredients should be added only after beans have cooked. These ingredients can cause beans to become tough or increase cooking time.
RECIPES – from our CSA test kitchen experts:
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Reviewed 2/26/2013
