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Soaking and Cooking Chart
Appears in
Published 1991
Use these times as guidelines; how long the pulses have been soaked and stored will affect the cooking times. Older pulses and those that have not been soaked long, take longer to cook. First preboil the pulses for 10 minutes, then reduce the heat to a simmer.
| Variety of pulse | Soaking time | Approximate simmering time after 10 minutes’ preboiling |
| Aduki bean | At least 8 hours | 40 minutes |
| Black-eyed bean | At least 8 hours | 50 minutes |
| Borlotti bean | At least 8 hours | 50 minutes |
| Broad bean | At least 8 hours | 50 minutes |
| Butter bean | At least 8 hours | 1 hour |
| Chick peas (garbanzos) | At least 8 hours | 1 hour |
| Haricot bean (navy bean, cannellini and flageolet) | At least 8 hours | 50 minutes |
| Kidney bean, black | At least 8 hours | 50 minutes |
| Kidney bean, red | At least 8 hours | 1 hour |
| Lentils, green | Not necessary | 45 minutes |
| Lentils, red | Not necessary | 20 minutes |
| Mung bean | At least 8 hours | 25 minutes |
| Peas, split | Not necessary | 30 minutes |
| Peas, whole | At least 8 hours | 1-1¼ |
| Pinto bean | At least 8 hours | 1 hour |
| Soya bean | 12 hours | 1¾ hours |