Abstract: A process for preparation of frozen table-ready legumes from dried legumes is disclosed. The process of preparing legumes comprises the steps of: soaking dried legumes in water for approximately 16-18 hours at atmospheric pressure and an ambient temperature of about 45.degree.-80.degree. Fahrenheit; cooking the legumes for about 11/4 to 13/4 hours without boiling in water maintained at atmospheric pressure and about 195.degree.-210.degree. Fahrenheit to achieve a moisture content of at least about 68 percent; and freezing the rehydrated legumes.