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Soaking and Cooking Chart

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
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

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