These are the specifications that I use for my own personal recipes. They were passed down to me from my grandmother who spent her life searching for perfect recipes for our family and friends to enjoy. Each of these specifications were written according to the use of 1 bag, containing 1 pound of dried beans.
Soaking your Beans: Soak beans in cold water over night in a covered Dish. Drain and rinse.
General Directions: Sort your beans. Sometimes bags of beans can contain rocks. Rinse beans, lentils or split peas.
Soaking Fava or Broad Beans: Bring beans to boiling. Simmer covered 15 to 30 minutes to soften skins. Let stand 1 hour. Drain and peel.
Black Beans: Cover with water. Cook 1 to 1 1/2 hours stirring occasionally. Makes 6 cups.
Black eyed peas: Cover with water. Cook for 1 1/4 to 1 1/2 hours stirring occasionally. Makes 7 cups.
Fava or broad beans: Combine peeled beans and 8 cups of fresh water. Bring to boiling. Reduce heat and simmer covered for 45 to 50 minutes, or until tender. Makes 7 cups.
Garbanzo Beans: Cover with water, cook for 1 1/2 to 2 hours. Makes 6 1/4 cups.
Great Northern: Cover with water, cook for 1 to 1 1/2 hours. Makes 7 cups.
Kidney Beans, red: Cover with water, cook for 1 to 1 1/2 hours. Makes 6 2/3 cups
Lentils: Do not presoak. Use 5 cups water. Simmer covered about 30 minutes. Makes 7 cups.
Lima beans, baby: Cover with water. Simmer 45 minutes to 1 hour. Makes 6 1/2 cups.
Lima beans, Christmas AKA Calico: Cover with water. Simmer covered 45 minutes to 1 hour. Makes 6 1/2 cups.
Lima beans, Large: Cover with water, simmer for 1 to 1 1/4 hour. Makes 6 1/2 cups.
Navy or pea beans: Cover with water, Simmer for 1 to 1 1/2 hour. Makes 6 1/4 cups.
Pinto beans: Cover with water. Simmer for 1 1/4 hour to 1 1/2 hour. Makes 6 1/2 cups
Red beans: Cover with water. Simmer for 1 to 1 1/2 hours. Makes 6 1/2 cups.
Soy beans: Cover with water. Simmer for 3 to 3 1/2 hours. Makes 7 cups
Split peas: Do not presoak. Use 5 cups water. Simmer covered for 45 minutes. Makes 5 1/2 cups.
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