How to Prepare Dried Kidney Beans

Kidney beans are known for their shape, which is similar to the human kidney. They are available in two main varieties--dark red and light red. Dark red kidney beans retain their shape better while cooking, while light red kidney beans are softer and tend to require less cooking time. Either variety can be used interchangeably in recipes that call for kidney beans.

Things You'll Need

• 1 lb. dried kidney beans Large baking sheet Colander Large stockpot Airtight container (optional)

Instructions

1. Pour the dried kidney beans onto a large baking sheet. Sort through them and discard any dirt or debris. Transfer the beans to a colander and place under cold running water to rinse.

2. Pour the rinsed kidney beans into a large stockpot. Cover with 10 cups of water and soak uncovered overnight. Drain the water from the beans the next day and cover with fresh cold water.

3. Place the stockpot on the stove over medium-high heat. Bring to a rolling boil, and then reduce the heat to medium-low. Simmer the kidney beans for one hour. Remove a bean from the pot and check for doneness by biting or pinching.

4. Continue cooking until the desired tenderness is reached, up to two hours total. Check for doneness every 15 minutes after the first hour to ensure you don't overcook the kidney beans. They should be tender to the bite with the skin still intact but not mushy.

5. Remove the pot from the heat once the kidney beans are done. Drain any excess water if necessary and serve immediately. Store any leftovers in the refrigerator in an airtight container for up to three days before discarding.

Tips & Warnings

• Herbs, spices and seasonings may be added to the kidney beans at any time during the cooking process. Butter, onions and bacon all complement the flavor of kidney beans and are best added after the first hour of cooking.

• Always thoroughly cook kidney beans. If boiled for less than 10 minutes, they contain a toxin that causes symptoms similar to food poisoning when consumed. Proper cooking according to these steps will deactivate this toxin.

References

• Iowa State University Extension: Cooking with Dried Beans
• "New Good Food: Essential Ingredients for Cooking and Eating Well"; Margaret M. Wittenberg; 2007