This chart provides an average estimated range of times for cooking beans with various methods. Times will vary due to size, age and dryness of the bean, elevation and desired softness.
| Slow Cooker | Pressure Cooker | |||||||
| 1 cup dry beans | Cups of water | Soak hours | Traditional Boiling Method (Minutes) | Soaked, | Soaked, High (hours) | Soaked, Natural Release (Minutes) | Soaked, Quick Release (Minutes) | Unsoaked, Quick Release (Minutes) |
| Aduki/Adzuki beans | 4 | None | 50 to 60 | 6 | 3 | 2 to 3 | 5 to 9 | 14 to 20 |
| Anasazi beans | 2.5 to 3 | 4 to 8 | 50 to 60 | 1 to 2 | 4 to 7 | 20 to 22 | ||
| Appaloosa beans | 3 | 4 to 8 | 50 to 60 | 3 | 1 to 3 | 4 to 6 | 22 to 25 | |
| Black beans | 4 | 6 to 8 | 75 to 90 | 6 to 8 | 3 | 4 to 8 | 5 to 9 | 8 to 25 |
| Black-eyed peas | 3 | None | 45 to 60 | 3 1/2 | - | - | 10 to 11 | |
| Borlotti beams | 3 | 6 to 8 | 45 to 60 | 5 to 8 | 9 to 12 | 30 to 34 | ||
| Butter beans | 4 | 10 to 12 | 60 to 90 | 1 to 3 | 4 to 7 | 12 to 16 | ||
| Calypso beans | 3 | 6 to 8 | 60 to 90 | 5 to 8 | 10 to 12 | 20 to 25 | ||
| Canary beans | 4 | 8 to 24 | 60 to 90 | |||||
| Cannellini beans | 3 | 6 to 8 | 60 to 90 | 3 | 6 to 8 | 30 to 40 | ||
| Channa Dal | 2.5 | 0 to 4 | 45 to 90 | 7 | 9 to 11 | |||
| Chickpeas (garbanzo bean) | 4 | 12 to 24 | 120 to 240 | 8 to 12 | 3 1/2 - 6 | 9 to 14 | 13 to 18 | 30 to 40 |
| Corona runner | 4 | 6 to 8 | 60 to 90 | |||||
| Cow peas, black eyed pea | 3 | None | 45 to 60 | 3 1/2 | 10 to 11 | |||
| Cranberry beans | 3 | 6 to 8 | 45 to 60 | 8 to 9 | 5 to 8 | 9 to 12 | 30 to 34 | |
| European Soldier beans | 3 | 6 to 8 | 60 to 90 | |||||
| Eye of the Goat beans | 3 | 4 to 8 | 60 to 120 | |||||
| Fava beans | 3 | 10 to 12 | 120 to 180 | 2 1/2 | ||||
| Flageolet beans | 3 | 4 to 8 | 120 to 150 | 3 1/2 - 4 | ||||
| Gandules (pigeon peas) | 3 | None | 30 to 45 | 2 to 5 | 6 to 9 | 20 to 25 | ||
| Garbanzo bean (chickpea) | 4 | 12 to 24 | 120 to 150 | 8 to 12 | 3 1/2 - 4 | 9 to 14 | 13 to 18 | 30 to 40 |
| Great Northern beans | 3.5 | 6 to 8 | 90 to 120 | 2 1/2 | 4 to 8 | 8 to 12 | 25 to 30 | |
| Jacob's Cattle/Trout beans | 3 | 8 to 10 | 90 to 120 | |||||
| Kabuli chana | 4 | 12 to 24 | 120 to 240 | 3 1/2 - 4 | 9 to 14 | 13 to 18 | 30 to 40 | |
| Kidney beans | 3 | 6 to 8 | 60 to 90 | 3 | 5 to 8 | 10 to 12 | 20 to 25 | |
| Lentil, Beluga | 2 | None | 15 to 20 | |||||
| Lentils, French green | 2 | None | 45 | 2 | - | - | 10 to 12 | |
| Lentils, green or brown | 2 | None | 20 | 1 1/2 - 2 | - | - | - | |
| Lentils, red, split | 2 | None | 15 to 20 | 1 1/2 | - | - | 4 to 6 | |
| Lentils, yellow or golden | 2 | None | 20 | - | - | 4 to 6 | ||
| Lentil, ivory | 2 | None | 20 | |||||
| Lima, baby | 4 | 8 to 10 | 50 to 60 | 2 1/2 | 2 to 3 | 5 to 7 | 12 to 15 | |
| Lima, Cistmas | 4 | 8 to 10 | 60 to 90 | |||||
| Lima, large | 4 | 8 to 10 | 45 to 60 | 2 | 1 to 3 | 4 to 7 | 12 to 16 | |
| Lupini beans* | 4 | 24 | 60 to 120 | |||||
| Marrow beans | 3 | 6 to 8 | 90 to 120 | |||||
| Mung beans | 2.5 | 4 to 8 | 45 to 60 | |||||
| Navy beans (white, haricot) | 3 | 8 to 10 | 90 to 120 | 4 to 8 | 6 to 8 | 16 to 25 | ||
| Peas, dried, whole | 6 | None | 60 to 90 | 4 to 6 | 8 to 10 | 16 to 18 | ||
| Peas, split, green or yellow | 4 | None | 45 to 60 | 2 1/2 | - | - | 8 to 15 | |
| Pigeon peas | 3 | None | 30 to 45 | 2 to 5 | 6 to 9 | 20 to 25 | ||
| Pink beans | 3 | 6 to 8 | 50 to 90 | 3 1/2 | 6 to 8 | |||
| Pinto beans | 3 | 6 to 8 | 60 to 90 | 6 | 3 | 1 to 3 | 4 to 6 | 22 to 25 |
| Rattlesnake beans | 3 | 6 to 8 | 45 to 60 | |||||
| Red beans, small | 2 | 6 to 8 | 60 to 90 | 2 1/2 | ||||
| Rice beans | 2 | None | 30 to 45 | |||||
| Romano beans | 3 | 4 to 8 | 45 to 60 | 8 to 9 | 5 to 8 | 9 to 12 | 30 to 34 | |
| Scarlet runner beans | 4 | 10 to 24 | 180 to 240 | 9 to 12 | 8 to 10 | 12 to 14 | 17 to 20 | |
| Small red beans | 2 | 6 to 8 | 60 to 90 | 2 1/2 | ||||
| Soy beans (yellow) | 4 | 12 to 24 | 120 to 180 | 4 | 5 to 8 | 9 to 12 | 28 to 35 | |
| Soy beans (black) | 4 | 12 to 24 | 180 to 240 | 16 to 18 | 20 to 22 | 35 to 40 | ||
| Swedish Brown beans | 3 | 8 to 10 | 90 to 120 | 8 to 10 | ||||
| Urad lentils (whole) | 2 | None | 25 to 30 | 18 to 22 | ||||
| Urad dal lentils (split, no skin) | 2 | None | 20 to 25 | |||||
| Urad lentils (split, with skin) | 2 | None | 20 to 25 | |||||
| Yellow-eyed peas | 3 | 6 to 8 | 45 to 60 | |||||
| Yellow Indian Woman beans | 3 | 8 to 10 | 90 to 120 | 6 to 8 | ||||
| *After cooking soak lupini beans in saltwater for 3-14 days in the fridge to remove the bitterness. Change the water every 24 hours. | ||||||||