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Beans and Legumes Cooking Chart

Reprinted with permission from Mary Collard, MS, RD,

Presented at the 34th Annual CSA Conference 2011


  • Sort beans, removing any small rocks. Rinse beans thoroughly. Drain in colander.
  • 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. 
  • 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.
  • 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).
  • 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:





Reviewed 2/26/2013