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Thoroughly rinse beans and place in roaster or saucepan with enough water to generously cover. Remember that beans will double in bulk after several hours of soaking.
- Remove and discard shriveled or damaged bans, and any that float on top the water.
- Soak beans in cold water for 6 to 8 hours or overnight.
- Drain beans and refill pan with enough water to cover the beans. Place pan over medium heat and cover. When Vapo-Valve™ clicks, reduce heat to low and cook according to the suggested times in the chart below.
- For quick-soak method, combine rinsed beans in pan with water to cover. Cover; cook over medium heat until Vapo-Valve™ clicks, reduce heat to low and cook 2 minutes. Turn off heat and let beans stand for 1 hour to expand. Drain beans and refill pan with enough water to cover the beans. Place pan over medium heat and cover. When Vapo-Valve™ clicks, reduce heat to low and cook according to the suggested time in the chart below.
Dried Beans and Legumes
| Type | Soaking Time | Cooking Time |
| Black Beans | Overnight or Quick-Soak | 1 ½ hours |
| Chickpeas | Overnight or Quick-Soak | 3 hours |
| Kidney Beans | Overnight or Quick-Soak | 1 ½ hours |
| Lentils | None | 45 minutes |
| Lima Beans | Overnight or Quick-Soak | 1 ½ hours |
| Navy Beans | None | 1 ½ hours |
| Soybeans | Overnight or Quick-Soak | 3 hours, or more |
| Split Peas | None | 1 hour |
Bean Equivalents and Yields
(Conversion-US to Metric)
One cup dried beans equals 8 ounces (240g)
One cup dried beans yields 2 to 3 cups cooked beans (480g to 620g)
One pound dried beans yields 4 to 6 cups cooked beans (1L to 1.4L)
One 10-ounce can cooked beans yields 1 cup drained beans (240g)
15-ounce can cooked beans yields 1 ½ cups drained beans (360g)
One 16-ounce can cooked beans yields 1 ¾ cups drained beans (420g)
One 19-ounce can cooked beans yields 2 cups drained beans (480g)