Bean Cooking Chart

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,
Low (hour) 		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 5 to 9
-
14 to 20
Anasazi beans 2.5 to 3 4 to 8 50 to 60 4 to 8
-
20 to 22
Appaloosa beans 3 4 to 8 60 to 90 3 8 to 12
-
22 to 25
Black beans 4 6 to 8 75 to 90 6 to 8 3 4 to 8
-
18 to 25
Black-eyed peas 3 None 45 to 60 3 1/2 - - 9 to 11
Borlotti beans 3 6 to 8 45 to 60 7 to 10
-
30 to 34
Butter beans (8-10 psi)
4 10 to 12 60 to 90 3 to 5
-
12 to 16
Calypso beans 3 6 to 8 60 to 90 5 to 9
-
20 to 25
Canary/Mayocoba beans
4 8 to 24 60 to 90 8 to 12
Cannellini beans 3 6 to 8 60 to 90 3 6 to 9
20 to 25
Channa Dal 2.5 6 to 8
120 to 240
8 to 12 3 1/2 - 6
12 to 18
30 to 40
Chickpeas (garbanzo bean) 4 12 to 24 120 to 240 8 to 12 3 1/2 - 6 12 to 18
-
30 to 40
Corona runner 4 6 to 8 60 to 90 9 to 12
-
17 to 20
Cow peas, black eyed pea 3 None 45 to 60 3 1/2 9 to 11
Cranberry beans 3 6 to 8 45 to 60 8 to 9 7 to 10
-
30 to 34
European Soldier beans 3 6 to 8 60 to 90 8 to 11
-
Eye of the Goat beans 3 4 to 8 60 to 120
Fava beans (dried) 3 10 to 12 120 to 180 2 1/2 4 to 18
-
Flageolet beans 3 4 to 8 120 to 150 3 1/2 - 4 10 to 14
-
17 to 22
Gandules (pigeon peas) 3 None 30 to 45 8 to 10
-
20 to 25
Garbanzo bean (chickpea) 4 12 to 24 120 to 150 8 to 12 3 1/2 - 6
12 to 18
-
30 to 40
Great Northern beans 3.5
6 to 8 90 to 120 2 1/2 7 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 12 to 18
-
30 to 40
Kidney beans (red)
3 6 to 8 60 to 90 3 10 to 13
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 7
Lentils, yellow or golden 2 None 20 - - 4 to 7
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, Christmas
4 8 to 10 60 to 90 7 to 10
Lima, large (8-10 psi)
4 8 to 10 45 to 60 2 3 to 4
4 to 7 12 to 16
Lupini beans* 4 24 60 to 120
Marrow beans 3 6 to 8 90 to 120
Mung beans (8 psi)

2.5

4 to 8 45 to 60 6 to 9
Navy beans (white, haricot) 3 8 to 10 90 to 120 6 to 10
-
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 8 to 10
-
20 to 25
Pink beans 3 6 to 8 50 to 90 3 1/2 6 to 10
Pinto beans 3 6 to 8 60 to 90 6 3 6 to 8
- 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 4 to 6
Rice beans 2 None 30 to 45
Romano beans 3 4 to 8 45 to 60 8 to 9 7 to 10
-
30 to 34
Scarlet runner beans 4 10 to 24 180 to 240 9 to 12 9 to 12
-
17 to 20
Small red beans 2 6 to 8 60 to 90 2 1/2 4 to 6
Soy beans (yellow) 4 12 to 24 120 to 180 4 9 to 15
-
28 to 35
Soy beans (black) 4 12 to 24 180 to 240 18 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.