Buying

White pea beans can be purchased in different varieties for your cooking convenience:

Determining which type you purchase depends on your time and lifestyle. Soak and cook dry white pea beans or substitute frozen or canned beans to reduce cooking time.

Dry Bean Tips

Soaking

Dry beans need to be soaked before cooking to replace the water lost in drying. A general rule is to use 3 cups (750 mL) of water for each cup (250 mL) of sorted and rinsed beans. Then follow one of these directions:

Quick Soak:

Bring water and beans to a boil, cover and boil for 2 minutes. Remove from heat and let stand 1 hour. Drain.

Overnight Soak:

Let beans and water stand overnight in refrigerator. Drain. (Beans soaked by this method cook in less time and keep their shape better).

Microwave Soak:

Combine 3 cups (750 mL) hot water and 1 cup (250 mL) of dry beans in a 4 qt. (4 L) microwaveable casserole dish. Cover and microwave at HIGH (100%) power for 15 minutes or until boiling. Let stand 1 hour. Drain.

Cooking

To cook soaked beans a general rule is to use 3 cups (750 mL) water for every cup (250 mL) of soaked beans and follow one of these directions:

Conventional Cooking:

In a large saucepan combine soaked beans and water. Cover and bring to a full boil. Reduce heat and simmer until fork tender, about 45-60 minutes.

Microwave Cooking:

In a 4 qt. (4 L) microwaveable casserole dish combine 3 cups (750 mL) water and 1 cup (250 mL) soaked beans. Cover and microwave at HIGH (100%) power 10-15 minutes or until boiling. Stir and microwave at MEDIUM (50%) power for 25-35 minutes, stirring every 15 minutes or until fork tender.

Crockery Cooking:

Place beans in boiling water (enough to cover beans) and simmer for 10 minutes. Then place beans in crockery cooker and add 6 cups (1.5 L)of water per pound of beans. Cook on low for 12 hours. This takes care of both the soaking and initial cooking steps.

Pressure Cooking:

Place beans in pressure cooker. Cooker should be no more than 1/3 full to allow for expansion. Add water to cover and 1 tbsp. (15 mL) of oil to reduce foaming. Cover; cook at 10 pounds pressure about 20-30 minutes for soaked beans and 40-50 minutes for dry beans. Pressure cookers do vary, so follow manufacturer's directions.