Legumes | Coocking Time by Variety and Cooking Method
There are three ways to cook your dry beans: not pre-soaked, soaked 8 to 24 hours, and short soak boil method.
As it is well known, most edible beans contain gas-generating polymers, as well as the harmful toxin Phytohaemagglutinin, which is eliminated while cooking. The complex sugars which make the beans hard to digest and generate intestinal gas, are about 80% eliminated by boiling beans in water for 2-3 minutes in a heavy-bottomed pot, then covered and set aside for 2 to 4 hours, after which the water is discarded, the beans are drained and rinsed before being cooked in fresh water. This method also shortens the cooking time considerably. Another way to get rid of the complex sugars is by soaking beans overnight. Though this method is not as effective as the short soak boil method in eliminating the gas-generating polymers, it shortens cooking time as well and it is definitely better than not soaking your beans before cooking.
Another trick which helps make beans easier to digest, is adding a couple of garlic cloves and a little onion to the pot when boiling the dried beans.
Below please find cooking time for various legumes using various methods. This is an ongoing project and will be updated as we try and record the data for new legume types cooked applying the various methods. The following times are calculated in minutes.