Cooking with Beans

Beans or pulses provide our bodies with high quality, easy to absorb proteins. They also have no saturated animal fats like meat.

Beans compliment grain & vegetables in a meal.

How to improve the digestion of beans in our diet

Always soak beans for at least 12 hours before using. Throw away this water before cooking. Don't soak with salt at this stage. It hardens the coating of the bean. By washing away the water you reduce the wind factor to the beans too.

Cook the beans with a piece of Kombu (seaweed). Kombu contains natural tenderisers that not only softens the beans but reduces their cooking time.

Keep the pot uncovered even when using a pressure cooker.

Use plenty of water for the first 20 minutes, skim off any foam & then cover & simmer until soft.

During the last 10minutes of cooking season with tamari, sea salt or even a little miso.

Chew your beans thoroughly.

A general guide how long to cook your beans.
1 cup beansPressure cookingBoiling
Adzuki beans2.5 cups water 1 hour3 cups water 2-3 hours
Chick peas3 cups water 1.5 hours3.5 cups water 2.5-3.5 hours
Kidney Beans3 cups water 1 hour 3.5 cups water 2-3 hours
Green or Brown Lentils2.5 cups water 20 mins3 cups water 40-60 mins
Lima beans3 cups water 45 mins3.5 cups water 1.5-2.5 hours
Navy beans3 cups water 45 mins3.5 cups water 1.5-2.5 hours
Pinto Beans3 cups water 1 hour3.5 cups water 2.5-3.5 hours


One cup of uncooked beans makes approx 2.5 cups cooked beans.