Beans/Legumes

mung bean, green mung, green gram
- whole bean, hull is green
green mung dal, split green gram
- split bean with hull, hull is green and bean is yellow or orange.
mung dal, small yellow lentil
- split hulled bean, bean is yellow or orange
masoor dal, red lentil
- split hulled bean, bean is red
red gram dal, toor dal, split pigeon peas, tuvar dal, arhar dal
- split and hulled, bean is yellow or gold
whole urad dal, black matpe bean, black gram, whole black lentil, kali/kaali dal, maa ki dal
- whole bean, hull is black
urad dal, split matpe bean, split black gram, split black lentil
- split hulled bean, bean is white
brown chickpeas, kala chana, bengal gram, desi chickpeas
- whole bean, hull is brown
chickpeas, garbanzo beans, chana, chole, kabuli chana
- whole hulled bean, bean is yellow
split chickpeas, chana dal, split bengal gram, split desi chickpeas
- split hulled bean, bean is yellow
black-eyed peas, lobia, cow pea, chawli, raungi
horse gram, kulthi bean, hurali, madras gram
puy lentils, french lentils
cranberry, borlotti, roman, romano, saluggia, gadhra, rosecoco
mayocoba, peruano, canario, canary
- Thin skinned
- Substitutes: cannellini or great northern beans
- Suggestions: Soups, refried beans, pot beans, dips
scarlet runner, fire bean, mammoth, red giant, and scarlet emperor
- Best soaked first

Always rinse beans before soaking and cooking.
Dried beans can double in volume and weight after soaking and/or cooking.
Always add salt when cooking. Cooking without salt will cause more beans to split.
Cooked beans can sit in the refrigerator for up to 5 days.

Don't soak thin skinned beans like:
- black beans
- black-eyed peas
- lentils
- pinto beans
Older beans benifit more from soaking.
Soaking beans softens the seed coat (skin), leaches out minerals, and reduces subsequent flatulence.
Salt the soaking water with 1 tablespoon of kosher salt per quart of water. Beans soaked in unsalted water will absorb more water and are more likely to split while cooking.
Soak from 4 and to 8 hours. If soaking for more than 8 hours, do so in the fridge to prevent fermentation. Don't soak for more than 24 hours.
Rinse the beans after soaking.
If you don't have time for a longer soak do a quick soak. Cover the dried beans with ample salted water, bring to a boil, remove from heat, let stand for 1 hour, then drain and rinse.

Always add salt, 1-2 tsp per lb of beans. If adding broth or salty fat, use less salt.
Use x3-x4 parts water. Erring on the side of more water is ok and since it will just become bean broth.
Use high pressure and Natural Release
In most cases you can skip soaking if you're using a pressure cooker.
If the beans are still toothy, you can continue cooking them on the stove fore 20 more minutes.

Beans	Dry Cook Time (minutes)	Soaked Cook Time (minutes)
Black	20-25	6-8
Black-Eyed Peas	10-15	4-5
Cannellini	35	10
Chickpeas	40	15
Domingo Rojo	25
French/Green/Brown Lentils	10
Red Split Lentils	5
Pinto	25-30	8-10
Red Kidney	25-30	8-10
Yellow Indian Woman, Cranberry	35
Mayocoba	20-25
Scarlet Runner		10 (or 20 /w QR)

Canned beans are just dried beans that have been soaked and cooked in the can.
A 15 oz can of beans generally contains about 1.5 cups (9 oz) of beans.
If a recipe calls for cooked beans and you want to use dried, use half the specified amount.

Cooking Basic Beans in the Rancho Gordo Manner
Yellow Indian Woman Beans
- AKA: Buckeye
- Use in place of pinto or black beans
Domingo Rojo Beans
- Classic red bean.
- Cooking suggestions: Red beans and rice, soups, pot beans, salads, chili, dips, casseroles