This method can be used for pinto beans, black beans, red beans, red kidney beans, navy beans, or a 15-bean soup mix. One pound of dried beans (approx. 2 cups) will yield about 8 servings. The following directions is for one pound of dried beans.
Directions
Preparation: Inspect the beans to remove any foreign particles. Rinse the beans. Soak the beans overnight (soak range between 6-12 hours) in a container covered by at least 2 inches of water. Add 1 tsp of salt to the soak water. Before cooking, rinse the soaked beans especially red kidney beans. It is especially important to soak red kidney beans for at least 8 hours and rinse before cooking.
Cooking: Add 6 cups water, soaked beans, 1 tsp salt, and 1 tsp sugar to a pot. Bring to a boil for about 10 minutes (boil red kidney beans for 30 minutes), stirring occasionally. Reduce heat and simmer beans for about 1.5 – 2 hours or until tender. If more water is needed, add hot water. Season to taste the last 30 minutes.
Optional ingredients: After 30 minutes of simmering add diced, cooked bacon and/or diced, cooked ham or smoked sausage. Other options are sautéed, diced onion, green peppers, garlic, and/or jalapeno peppers. More options are diced canned tomatoes or tomato paste. Add seasonings as to your taste such as Old Bay or chili powder.
Caution: Red kidney beans contain a high toxin levels and need to be soaked for at least 8 hours and rinsed. It is important to boil for 30 minutes before simmering. Slow cookers should not be used with red kidney beans. Disclaimer: We are not food experts. Consult food experts on cooking times and food preparation.
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