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Dried Beans, Legume and Lentils
There are a few things to be aware of when cooking dried beans and legume.
Dried beans double in volume and weight after soaking or cooking. To avoid over-
flow, please do not fill the inner pot more than half capacity to allow for expansion.
When cooking dried beans, use enough liquid to cover the beans.
Although not strictly necessary, soaking the dried beans can speed up cooking signifi-
cantly.
Beans and legume are less likely to be over-cooked. But if they are undercooked, the
texture is typically unpleasant. So please consider the cooking time as the minimal
time. Letting the cooker cool naturally is the best way to save on energy and achieve
better cooking results.
Dried Beans & Legume Dry, Cooking Time
(in Minutes)
Soaked, Cooking Time
(in Minutes)
Adzuki 20 – 25 10 – 15
Anasazi 20 – 25 10 – 15
Black beans 20 – 25 10 – 15
Black-eyed peas 20 – 25 10 – 15
Chickpeas (chick peas, garbanzo
bean or kabuli)
35 – 40 20 – 25
Cannellini beans 35 – 40 20 – 25
Gandules (pigeon peas) 20 – 25 15 – 20
Great Northern beans 25 – 30 20 – 25
Lentils, French green 15 – 20 N/A
Lentils, green, mini (brown) 15 – 20 N/A
Lentils, red, split 15 – 18 N/A
Lentils, yellow, split (moong dal) 15 – 18 N/A
Lima beans 20 – 25 10 – 15
Kidney beans, red 25 – 30 20 – 25
Kidney beans, white 35 – 40 20 – 25
Navy beans 25 – 30 20 – 25
Pinto beans 25 – 30 20 – 25
Peas 15 – 20 10 – 15
Scarlet runner 20 – 25 10 – 15
Soy beans 25 – 30 20 – 25
