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An Investigation into Strategies for Using Chopped Onion and Grated Fresh Cassava in Reducing Cooking Time of Dry Beans
Open Journal of Food and Nutrition
| Vol 1, Issue 1
Table 1. Cooking time for different types ofbeans
| Beans Type | Pressure Cooking Time (Minutes) | Regular Cooking Time (Minutes) |
| Adzuki | 5-9 | 35-45 |
| Anasazi (Appaloosa) | 8-10 | 60-90 |
| Black (Turtle) | 7-8 | 15-25 |
| Borlotti | 8-12 | 60-90 |
| Cannellini | 7-12 | 90-120 |
| Flageolets | 8-12 | 45-60 |
| Great Northern | 8-12 | 50-70 |
| Kidney | 8-12 | 50-90 |
| Lima | 8-12 | 50-70 |
| Marrow | 8-12 | 60-90 |
| Mature Fava (Broad) | 8-11 | 50-70 |
| Mung | 6-8 | 50-70 |
| Navy | 7-9 | 45-60 |
| Orca | 8-10 | 60-90 |
| Pink Beans | 8-10 | 50-70 |
| Pinto | 5-7 | 90 |
| Rattlesnake Bean | 5-8 | 40-45 |
| Red Scarlet | 10-12 | 50-70 |
| Soybeans | 12-20 | 180 |
| White Beans | 7-8 | 15-20 |