About this guide
In this guide, I explain how to cook beans, lentils, split peas, and chickpeas with exact times, water ratios, and three different cooking methods. With this information, you’ll be able to cook any legume at home without a problem.
As I always say, the best way to stay organized in the kitchen is to keep cooked grains and legumes ready in the fridge. If you have cooked black beans, you can make black bean soup, crema de frijol, or black bean pozole. If you have lentils ready, you can make enchiladas with lentils, a lentil loaf, or Mexican lentil soup. All in half the time.
Why you need this guide
- Save time during the week: Cook a big batch of beans or lentils on the weekend, and you’ll have the base ready for several meals.
- Cheaper than canned: Dried beans cost a fraction of what canned beans cost and taste much better.
- More nutritious: Legumes are one of the best sources of plant protein, fiber, and iron.
- Three methods: Stovetop, pressure cooker, and Instant Pot, so you can use whichever works best for you.
Do you need to soak beans?
Not required, but soaking beans overnight (8-12 hours) reduces cooking time and can make them easier to digest. If you didn’t soak them, no problem, they’ll just take a bit longer to cook. Lentils and split peas do not need soaking.
How to cook beans
There are many types of beans: black, pinto, bay, cranberry, navy, and more. They all cook the same way. Look for the best beans you can find: fresh, with no dust or debris in the package.
Method 1: Stovetop
- Rinse the beans and remove any small stones or broken beans.
- Place the beans in a large pot. Add 4 cups of water for every cup of beans.
- Bring to a boil, then lower the heat to medium-low. It’s important that the water doesn’t boil too hard, as this can break the bean skins.
- Cook on low heat for 1 1/2 to 2 hours (less if you soaked them). Check regularly and when you can mash them easily, they’re done.
- Season with salt at the end, once the beans are tender. Adding salt at the beginning can toughen the skins.
You can add onion, garlic, and herbs to the cooking water for extra flavor, but it’s completely optional.
Method 2: Pressure cooker
- Rinse the beans and place them in the pressure cooker. Don’t fill it more than two-thirds full to avoid blocking the steam valve.
- Add 3 cups of water for every cup of beans.
- Cook under pressure for 25-30 minutes. Let the pressure release naturally for 15-20 minutes before opening.
- Open the pot, taste the beans, and season with salt.
Method 3: Instant Pot
- Rinse the beans and place them in the Instant Pot. Add 3 cups of water for every cup of beans.
- Close the lid and cook on high pressure for 25-30 minutes (unsoaked) or 15-20 minutes (soaked).
- Let the pressure release naturally for 15-20 minutes. Don’t use quick release as it can break the skins.
- Open, taste, and season with salt. If they need more time, cook for 5 more minutes under pressure.
If you want to make Instant Pot refried beans, use these same cooked beans as a base.
Chickpeas cook just like beans. Soak them overnight for the best results. Stovetop time: 1 1/2 – 2 hours. Instant Pot time: 35-40 minutes on high pressure with natural release.
How to cook lentils
There are many types of lentils: red, yellow, beluga, French, Puy. They’re all delicious and very nutritious. They can be classified into three categories:
- Brown and green: Hold their shape when cooked. Use them for salads like lentil salad or soups where you need the lentil whole, like Mexican lentil soup.
- Red and yellow: Break down as they cook. Perfect for creamy soups like red lentil soup or curried red lentil soup.
How to cook lentils step by step
- Lentils do not need soaking. Just rinse them and remove any debris.
- Add 1 cup of lentils to 2 1/2 cups of water in a pot.
- Bring to a boil, lower the heat, and simmer. Brown/green lentils: 20-25 minutes. Red/yellow lentils: 15-20 minutes.
- Taste and season with salt at the end.
Just like beans, you can add garlic, onion, and herbs to the cooking water, but it’s completely optional.
Split peas cook just like lentils. Stovetop is the best method. If you don’t mind them falling apart, you can use a pressure cooker or Instant Pot. They can hold their shape depending on the cooking time. Try this split pea soup with fresh herbs that uses just three ingredients.
Quick reference table
Use this table as a quick reference for cooking any legume:
| 8-12 hr soak | water instant pot | water stovetop | time instant pot | time stovetop | |
| beans | optional | 3:1 | 4:1 | 25-30 min | 1.5-2 hrs |
| chickpeas | yes | 3:1 | 4:1 | 35-40 min | 1.5-2 hrs |
| lentils brown or green | no | – | 2.5:1 | 20-25 min | |
| lentils red or yellow | no | 2.5:1 | 15-20 min | ||
| split peas | no | 2.5:1 | 20-25 min | ||
| adzuki beans | no | 2.5:1 | 15-20 min |
How to store cooked legumes
- Fridge: Store in an airtight container with their cooking liquid so they don’t dry out. They last up to 5 days.
- Freezer: Place in resealable bags, remove as much air as possible, and freeze. They last up to 6 months. Thaw in the fridge overnight or heat directly on the stovetop over low heat.
- Dried legumes: Store in an airtight container at room temperature. They last up to a year.
Frequently asked questions
Legume recipes you’ll love:
- Instant Pot refried beans
- Frijoles charros
- Black bean soup with masa dumplings
- Mexican lentil soup
- Split pea soup with fresh herbs
Information source: “The Good Essential Good Food Guide” by Margaret M. Wittenberg.
How to Cook Beans, Lentils, and Chickpeas
Equipment
- 1 Large pot (or pressure cooker / Instant Pot / slow cooker)
Ingredients
- 1 cup dried beans lentils, chickpeas, or peas
- Water see the ratios in the notes
- Optional aromatics: 1 bay leaf 1/2 onion, or 2 garlic cloves
- Salt to taste (add after cooking)
Instructions
Beans (black, pinto, cannellini, broad beans)
- Soak 1 cup dried beans in plenty of water overnight (or at least 8 hours). Drain and rinse.
- Stovetop: Add 4 cups fresh water per cup of beans. Simmer gently (don’t boil hard, or they split) about 1½ hours, until you can mash a bean easily with a fork.
- Pressure cooker: Fill no more than two-thirds. Cook 30 minutes, then let the pressure release naturally 15–20 minutes.
- Instant Pot / slow cooker: Instant Pot cooks in about 20 minutes with a 15-minute natural release; slow cooker takes a few hours, hands-off.
Lentils (no soaking needed)
- Red & yellow lentils: Use 2½ cups water per cup of lentils and simmer about 20 minutes (they break down, great for soups).
- Green & brown lentils: Use 2½ cups water per cup and simmer about 30 minutes (they hold their shape, great for salads).
Chickpeas
- Soak overnight (at least 8 hours); they’ll double in size. Drain and rinse.
- Stovetop: Cover with fresh water 3–4 inches above the chickpeas, bring to a boil, then simmer 60–90 minutes until creamy, skimming any foam.
- Instant Pot (no soak): 1 cup chickpeas + 3 cups water, high pressure 35–40 minutes, 15-minute natural release. Slow cooker: Soaked chickpeas covered with water, Low 6–8 hours or High 3–4 hours.
Peas
- Cook like lentils, best on the stovetop, about 30 minutes; use a pressure cooker only if you don’t mind them falling apart.
Notes
- Cooking chart (per 1 cup dried):
- Lentils, no soak, 30 min, yields 2 cups
- Beans (black/pinto/red), soak overnight, 60 min, yields 3 cups
- Chickpeas, soak overnight, 90 min, yields 3 cups
- Cannellini, soak overnight, 50 min, yields 3 cups
- Peas, no soak, 30 min, yields 2 cups
- Broad beans, soak overnight, 60 min, yields 3 cups
- Salt timing: Add salt after cooking, especially for chickpeas, so they stay tender.
- Storage: Keep cooked legumes in the fridge up to 5 days, or freeze for future meals.
- Source: The Good Essential Good Food Guide by Margaret M. Wittenberg.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.