Cooking times: the complete list for cooking legumes and vegetables

Controlling cooking times is not an easy task. Cooking legumes, steamed or sautéed vegetables can be much easier if we know the times for them to be perfect.

Need help? Take note, we inspire you with this list.

Cooking times to boil

You can boil almost all vegetables and vegetables and they are great. The toughest ones, such as potatoes or sweet potatoes, require prolonged cooking or similar, to be well done and tender before being sautéed or used in other types of dishes.

snow peas: 2-3 minutesPeppers: 4-6 minutesfine green beans: 4-6 minutesBroccoli: 5-7 minutescabbage cabbage: 5-10 minutesGreen asparagus: 6-8 minutesflat green beans: 6-8 minutesEggplant: 6-8 minutesZucchini: 8-10 minutesOkra: 8-10 minutesPumpkin (chopped): 10-12 minutesCauliflower: 10-12 minutesBrussels sprouts: 10-12 minutescarrots: 10-12 minutesturnips: 10-15 minutesFennel: 12-15 minuteswhole onion: 15-20 minutesTurnip: 15-20 minutesBeet: 20-30 minutessmall potatoes: 20-25 minutesartichokes: 25-30 minutesmedium potatoes: 30-35 minuteswhole large potatoes: 40-45 minutes

Cooking times for steamed vegetables

It is one of the easiest and fastest ways to cook vegetables. No special knowledge or techniques are required, just a steamer. The good thing is that the vegetables are more whole than boiled, and also you do not run the risk of burning.

The key is to cut the vegetables into pieces of similar size and put all the ones that fit in the steamer without stacking (except for whole potatoes, for example, if they are new or very small potatoes, there is no problem).

fine green beans: 4-6 minutesSpinach: 4-5 minutesChard: 4-5 minutesGreen asparagus: 5-6 minutesCauliflower: 5-7 minutesBroccoli: 5-7 minutesbok choi: 5-7 minuteskale: 8-10 minutesBrussels sprouts: 8-10 minutescarrots (in pieces): 8-10 minutesPotatoes (in pieces or small): 12-16 minutesPumpkin (in pieces): 12-15 minutesartichokes: 25 minutes

Cooking times for baked vegetables

It is very easy to roast any vegetable in the oven, also very comfortable, since you can put them in, set the time and forget about it, you don’t have to constantly watch it or stir.

Although in general anything can be roasted, there are vegetables that are better in the oven than others, which simply wilt or remain hard and dry.

The best way to roast vegetables is by lightly spraying them with oilto favor toasting, and with salt, to improve dehydration and cook them sooner.

is also better use high temperatures (200ºC) because that way they will brown well, they will not be just tender.
Oven cooking times vary depending on the sizes of the vegetables or the pieces that
let’s put For whole vegetables such as peppers, zucchini, onions, etc., it is better to put everything together at 200ºC for about 45 minutes.

Zucchini in pieces: 10-20 minutesGreen asparagus: 10-20 minutessnow peas: 15-20 minutesGreen beans fine: 15-20 minutesBroccoli: 15-20 minutesbimi: 15-18 minuteskale: 18-20 minutesCelery: 18-20 minutesGreen beans flat: 20-25 minutesleeks (cut in half): 20-25 minutesTomatoes: 20-25 minutesPeppers (in large pieces: 20-25 minutes)Cauliflower in florets: 20-30 minutesPumpkin in pieces: 20-30 minutesBrussels sprouts: 20-30 minutesartichokes: 30-35 minutescarrots (whole): 35-45 minutesparsnips (cut in half): 35-40 minutessweet potatoes: 40-45 minutes

Cooking times for stir-fried vegetables

Sautéing or cooking in a pan with a little oil, stirring vigorously, is one of the fastest ways to make green leafy vegetables and some vegetables.

Chinese cabbage, bok choy, spinach, chard, kale, green asparagus, fine beans, snow peas, leeks, bimi, peppers or carrots are some of the vegetables that we can cut and sauté directly to prepare quick dishes.

If you want the vegetables to be especially tender, blanch them before sautéing. Vegetables such as potatoes, sweet potatoes or pumpkins require prior cooking, so we are not going to list them here (you have them in other cooking methods such as steamed or baked).

The times are indicative, it will depend on the size in which you cut each vegetable. The stir-fries are usually done over high heat in a high frying pan or in a wok.

Zucchini: 3-5 minutesCarrot: 3-5 minutesPeppers: 3-5 minutessnow peas: 3-5 minutesChinese cabbage: 3-5 minutesCabbage: 3-5 minutesSpinach: 3-5 minutesOnion: 3-5 minutesSpring onion: 3-5 minutesbean sprouts: 3-5 minutesleeks: 4-5 minutesChard: 4-5 minutesOkra: 5-7 minuteskale: 5-7 minutesbok choi: 5-7 minutesBroccoli: 5-7 minutesGreen beans fine: 6-8 minutesGreen asparagus: 8-10 minutes

Cooking times in the pressure cooker

Eggplants: 2-3 minutesGreen asparagus: 2-3 minutesOkra: 2-3 minutesWhole tomatoes: 2-3 minutesBroccoli: 2-4 minutesFlat green beans: 2-4 minutesCarrots: 2-4 minutesCabbage: 2-4 minutesCabbage: 2-4 minutesEndives: 2-4 minutesKale: 2-4 minutesTurnips: 2-4 minutesPeas: 2-4 minutesLeek: 2-4 minutesZucchini: 2-4 minutesBeet: 4-5 minutesPumpkin: 4-5 minutessweet potato: 5-6 minutesHalved artichokes: 5-6 minutesSmall potatoes: 5-7 minutesMedium potatoes: 7-9 minutesWhole artichokes: 9-11 minutes

Cooking times for legumes

For the legumes, look at the instructions on the package, it may indicate different times than those indicated here. The easiest is to do them in the pressure cooker and remember that they all need to soak for a few hours beforehand, between 8 or 12 hours.

Peas: 2-4 minutesAdzuki beans: 10 minutes (with 8 hours of soaking)pigeon peas: 10 minutesLentils: 10 minutesPeas (dry): 10-12 minutesBeans: 10-12 minutesWhite beans: 12-15 minutesGarrofo: 12-15 minutesJews: 15-16 minutesChickpeas: 20 minutes (with 8 hours of soaking)Soybeans: 20-22 minutes