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Kidney beans

Red Kidney Beans

Tender, well-soaked red kidney beans that are reliable every time. Soaking reduces cooking time and improves digestibility. This batch works as a base for stews, pottage, or to serve with a creamy fish sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Soak Time 8 hours
Total Time 8 hours 25 minutes
Servings: 3
Course: Main Course, Side Dish
Cuisine: Global, West African
Calories: 339
Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g dry red kidney beans
  • Water for soaking and cooking enough to cover
  • Salt to taste

Method
 

  1. Remove debris and rinse the dry kidney beans. Place beans in a large bowl and cover with at least 3–4 inches of fresh water. Soak overnight or for at least 8 hours.
  2. After soaking, drain and rinse the beans well.
  3. Instant Pot / Pressure cooker method: Place soaked beans in the pot, add fresh water so beans are covered by about 1–2 inches, and pressure cook on high for 15 minutes. Let natural release for 10 minutes, then quick release. Test a bean; it should be tender. Add salt to taste after cooking.
  4. Stovetop method: Place soaked beans in a large pot, cover with fresh water (1–2 inches above beans), bring to a boil for 5 minutes, skim any foam. Lower heat, cover, and simmer 60–90 minutes until tender. Add salt in the last 10–15 minutes of cooking.
  5. Drain or keep in a small amount of cooking liquid (depending on whether you want them dry or soupy). Use in stews, pottage, or serve with sauces like my Creamy Fish Sauce.

Notes

  • Always soak kidney beans; do not try to shortcut with only a quick boil.
  • If you pressure cook unsoaked dried kidney beans, they may not always reach a safe doneness. Soak first for best results.
  • Freeze cooked, portioned beans for quick use later. They keep very well in airtight containers for up to 3 months.
  • If using for a low-fat meal, drain and skip added oil when finishing.