Co-op Bulk Cooking Instructions: Beans


Adzuki: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Anasazi: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 4 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 ½ hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Black (Turtle): Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Black-Eyed Peas: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and cover with ½ inch cold water. Cover, bring to a boil, and simmer until soft, approximately 30-40 minutes. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Calico: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.


Cannellini: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Chana Dhal (Baby garbanzos): Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, 2-3 hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Chickpeas (Garbanzo): Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, 1½ hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Chili, Small Red: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Great Northern: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 ½ – 2 hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Kidney, Dark Red: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Lima, Baby: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Lentils, Black Beluga: Sort through lentils to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 30-45 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Lentils, Caviar Black: Sort through lentils to remove damaged or discolored ones and rinse. Place in a saucepan and add 2 ½ cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 20–35 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Lentils, Green: Sort through lentils to remove damaged or discolored ones and rinse. Place in a saucepan and add 3 cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 30-45 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Lentils, Red: Sort through lentils to remove damaged or discolored ones and rinse. Place in a saucepan and add 3 cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 20-30 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Lentils, Shasta Yellow: Sort through lentils to remove damaged or discolored ones and rinse. Place in a saucepan and add 2 ½ cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 20-35 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Lentils, Spanish Pardina Brown: Sort through lentils to remove damaged or discolored ones and rinse. Place in a saucepan and add 4 cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 20-25 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Mung: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 45-60 minutes. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Navy, Small White: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Pink: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Pinto: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Soybeans: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, 3-4 hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Split Peas, Green: Sort through peas to remove damaged or discolored ones and rinse. Place in a saucepan and add 3 cups cold water for every cup peas. Cover, bring to a boil, and simmer until soft, approximately 40-50 minutes. Season with a pinch of salt when peas are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the peas.

Split Peas, Yellow: Sort through peas to remove damaged or discolored ones and rinse. Place in a saucepan and add 3 cups cold water for every cup peas. Cover, bring to a boil, and simmer until soft, approximately 40-50 minutes. Season with a pinch of salt when peas are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the peas.

Other bulk cooking instructions:
Pasta+Noodles
Dehydrated Foods
Grains+Cereals

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