cooking beans & grains
Find the techniques, timings , and tips you need to know when cooking dried legumes (beans, lentils, and split peas) and grains (INCLUDING RICE). (Find recipes and photos Meatless.)
cooking dried legumes
rinse beans, lentils, and split peas in a sieve or colander to remove any dirt. Remove any pebbles and broken or shriveled beans. Unless noted (right), presoak beans as directed (below).
presoak beans in a 4- to 6-qt. Dutch oven. Combine 1 lb. beans and 8 cups cold water. Bring to boiling; reduce heat. Simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or omit cooking step and soak beans in cold water overnight in a covered Dutch oven in the refrigerator.) Drain and rinse. In the same Dutch oven combine beans and 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for time given or until beans are tender, stirring occasionally.
to pressure-cook (info, Pressure Cookers), follow the manufacturer’s directions. But here’s a quick formula: Cook 1 cup unsoaked dried beans, 3 cups water, and 1 Tbsp. oil on high pressure about 25 minutes; use natural-release method for depressurizing.
cooking dried Legumes
Black beans
Amount: 1 lb.
Cooking Time: 1 to 1½ hours
Yield: 6 cups
Black-eyed peas
Amount: 1 lb.
Cooking Time: Do not presoak. Simmer, covered, ¾ to 1 hour.
Yield: 7 cups
Cranberry beans
Amount: 1 lb.
Cooking Time: ¾ to 1½ hours
Yield: 7 cups
Fava or broad beans
Amount: 1 lb.
Cooking Time: Follow these soaking directions instead of ones left: Bring beans to boiling; simmer, covered, 15 to 30 minutes to soften skins. Let stand 1 hour. Drain and peel. To cook, combine peeled beans and 8 cups fresh water. Bring to boiling; simmer, covered, 45 to 50 minutes or until tender.
Yield: 6 cups
Garbanzo beans (chickpeas)
Amount: 1 lb.
Cooking Time: 1½ to 2 hours
Yield: 6¼ cups
Great Northern beans
Amount: 1 lb.
Cooking Time: 1 to 1½ hours
Yield: 7 cups
Kidney beans, red
Amount: 1 lb.
Cooking Time: 1 to 1½ hours
Yield: 6⅔ cups
Lentils, brown, French, red, and yellow
Amount: 1 lb.
Cooking Time: Do not presoak. Use 5 cups water. Simmer brown, French, and yellow lentils, covered, 25 to 30 minutes; simmer red, covered, 5 to 10 minutes.
Yield: 7 cups
Lima beans, baby
Amount: 1 lb.
Cooking Time: ¾ to 1 hour
Yield: 6½ cups
Lima beans, Christmas (calico)
Amount: 1 lb.
Cooking Time: ¾ to 1 hour
Yield: 6½ cups
Lima beans, large (butter beans)
Amount: 1 lb.
Cooking Time: 1 to 1¼ hours
Yield: 6½ cups
Navy or pea beans
Amount: 1 lb.
Cooking Time: 1 to 1½ hours
Yield: 6¼ cups
Pinto beans
Amount: 1 lb.
Cooking Time: 1¼ to 1½ hours
Yield: 6½ cups
Red beans
Amount: 1 lb.
Cooking Time: 1 to 1½ hours
Yield: 6½ cups
Soybeans
Amount: 1 lb.
Cooking Time: 3 to 3½ hours
Yield: 7 cups
Split peas
Amount: 1 lb.
Cooking Time: Do not presoak. Use 5 cups water. Simmer, covered, 45 minutes.
Yield: 5½ cups
3½ TO FOUR 15-OZ. CANS = 1 lb. dried beans
1 lb. dried, uncooked beans (2¼ to 2½ cups) = 6 to 7 cups cooked beans
COOKING GRAINS
pour the required amount of water (right) into a 2-qt. saucepan. Bring the water to a full boil unless the chart specifies otherwise. If desired, add ¼ tsp. salt to the water. Slowly add the grain and return to boiling; reduce heat. Simmer, covered, for the time specified or until most of the water is absorbed and grain is tender.
quinoa requires rinsing before cooking (if it doesn’t come prerinsed). Place dry quinoa in a sieve and run it under cold water. This will remove the bitter-tasting natural coating called saponin.
rice should be fluffed with a fork after cooking (not stirred with a spoon). This will keep the rice light and fluffy and prevent clumping.
cooking grains
Barley, quick-cooking pearl
Amount of Grain: 1¼ cups
Amount of Water: 2 cups
Cooking Directions: Simmer, covered, 10 to 12 minutes; drain if necessary.
Yield: 3 cups
Barley, regular pearl
Amount of Grain: ¾ cup
Amount of Water: 3 cups
Cooking Directions: Simmer, covered, 45 minutes; drain if necessary.
Yield: 3 cups
Buckwheat groats or kasha
Amount of Grain: ⅔ cup
Amount of Water: 1½ cups
Cooking Directions: Add to cold water. Bring to boiling. Simmer, covered, 6 to 8 minutes.
Yield: 2¼ cups
Bulgur
Amount of Grain: 1 cup
Amount of Water: 2 cups
Cooking Directions: Add to cold water. Bring to boiling. Simmer, covered, 15 minutes.
Yield: 3 cups
Farina, quick-cooking
Amount of Grain: ¾ cup
Amount of Water: 3½ cups
Cooking Directions: Simmer, uncovered, 2 to 3 minutes, stirring constantly.
Yield: 3½ cups
Farro, pearled
Amount of Grain: 1 cup
Amount of Water: 3 cups
Cooking Directions: Combine farro and water in saucepan. Bring to boiling. Simmer, covered, 25 to 30 minutes; drain if necessary.
Yield: 2½ cups
Hominy grits, quick-cooking
Amount of Grain: ¾ cup
Amount of Water: 3 cups
Cooking Directions: Simmer, covered, 5 minutes, stirring occasionally.
Yield: 3 cups
Millet
Amount of Grain: ¾ cup
Amount of Water: 2 cups
Cooking Directions: Simmer, covered, 15 to 20 minutes. Let stand, covered, 5 minutes.
Yield: 3 cups
Oats, rolled, quick-cooking
Amount of Grain: 1½ cups
Amount of Water: 3 cups
Cooking Directions: Simmer, uncovered, 1 minute. Let stand, covered, 3 minutes.
Yield: 3 cups
Oats, rolled, regular
Amount of Grain: 1⅔ cups
Amount of Water: 3 cups
Cooking Directions: Simmer, uncovered, 5 to 7 minutes. Let stand, covered, 3 minutes.
Yield: 3 cups
Oats, steel-cut
Amount of Grain: 1⅓ cups
Amount of Water: 4 cups
Cooking Directions: Cook in 4-qt. saucepan. Add ½ tsp. salt. Simmer, covered, 25 to 30 minutes.
Yield: 4 cups
Quinoa, plain, red
Amount of Grain: ¾ cup
Amount of Water: 1½ cups
Cooking Directions: Rinse well. Simmer, covered, 15 minutes; drain if necessary.
Yield: 1¾ cups
Rice, black
Amount of Grain: 1 cup
Amount of Water: 1¾ cups
Cooking Directions: Combine black rice and water in saucepan. Bring to boiling. Simmer, covered, 30 minutes.
Yield: 3 cups
Rice, long grain, white
Amount of Grain: 1 cup
Amount of Water: 2 cups
Cooking Directions: Simmer, covered, about 15 minutes. Let stand, covered, 5 minutes.
Yield: 2 cups
Rice, red
Amount of Grain: 1 cup
Amount of Water: 1½ cups
Cooking Directions: Combine red rice and water in saucepan. Bring to boiling. Simmer, covered, 20 minutes. Remove from heat; let stand 10 minutes.
Yield: 2½ cups
Rice, regular, brown
Amount of Grain: 1 cup
Amount of Water: 2 cups
Cooking Directions: Simmer, covered, 45 minutes. Let stand, covered, 5 minutes.
Yield: 3 cups
Rye berries
Amount of Grain: ¾ cup
Amount of Water: 2½ cups
Cooking Directions: Simmer, covered, 60 minutes; drain. (Or soak berries in 2½ cups water in the refrigerator 6 to 24 hours. Do not drain. Bring to boiling; reduce heat. Simmer, covered, 30 minutes.)
Yield: 2 cups
Spelt
Amount of Grain: 1 cup
Amount of Water: 3 cups
Cooking Directions: Simmer, covered, 50 to 60 minutes.
Yield: 2½ cups
Wheat, cracked
Amount of Grain: ⅔ cup
Amount of Water: 1½ cups
Cooking Directions: Add to cold water. Bring to boiling. Simmer, covered, 12 to 15 minutes. Let stand, covered, 5 minutes.
Yield: 1¾ cups
Wheat berries
Amount of Grain: ¾ cup
Amount of Water: 2½ cups
Cooking Directions: Simmer, covered, 45 to 60 minutes; drain. (Or soak and cook as for rye berries.)
Yield: 2 cups
Wild rice
Amount of Grain: 1 cup
Amount of Water: 2 cups
Cooking Directions: Rinse well. Simmer, covered, 40 minutes or until most of the water is absorbed; drain if necessary.
Yield: 3 cups