Would like to know which of the dry beans cook up the fastest

-- James Dean (dodds98@gte.net), October 26, 2001

Answers

Adzuki (that's the little Japanese red beans). In cooking dry beans, size DOES matter (among other things). Of the normal-size beans, navy or great northern or cannelini (all moderately small white beans) seem about the same - possibly navy or cannelini a little faster. Fastest legume of all, though, in my experience, is lentils - particularly the brown or green whole-seed ones. They'll cook down to a mush in thirty or forty minutes or so. Chick peas/beans (garbanzos) also cook quite quickly for their size, as do Borlotti beans.

Also in my experience, soy beans are different (about the same size as navy beans). They just never cook soft - they're always what one could charitably describe as "firm" or "crunchy" or "al dente" even after days of cooking.

-- Don Armstrong (darmst@yahoo.com.au), October 26, 2001.

I agree with lentils as the fastest. Very versatile too.

-- Nancy (NAWoodward@lakewebs.net), October 26, 2001.

I finally solved my "crunchy"bean problem. I bought a pressure cooker and use it for all my dry beans. About 30 minutes is all it takes for me to get nice soft beans. Then I add what ever else to them and cook some more. Works great for me.

-- Mary R. (cntryfolk@ime.net), October 26, 2001.

I soak all my beans overnight (except lentils). I just cook them until they are soft- a couple hours. When I cook borlottis I add a sprig of rosmary, 2 bayleaves, 2 cloves of garlic, an onion, and a carrot. It really gives the beans a good flavor. Once the beans are soft I add salt and boil for another 5-10 minutes. Sometimes I cook a large amount of whatever bean and then freeze part of them so if I am in a hurry I can just whip themn out of the freezer and they are already cooked. My friends say I am crazy for doing this. It works, and is very helpful when you are in a rush or get unexpected guests.

-- kelly (kellytree@hotmail.com), October 27, 2001.