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.
Directions:
Inspect the beans to remove any foreign particles. Rinse the beans.
Soak the beans overnight in a container with about 6 cups of water (make sure they are covered by at least 2 inches of water.) Add 2 tsp of salt and 2 tsp of sugar to the soak water. Before cooking, rinse the soaked beans especially red kidney beans, red beans, and navy beans.
Add 6 cups water to a large pot. If you rinsed the soaked beans, add about 1 tsp salt and 1 tsp sugar.
Add soaked beans and bring to a boil for about 30 minutes. Reduce heat to simmer. Simmer beans for about 1-1/2 hours or to tender. If more water is needed, add hot water.
Taste for seasoning after 30 minutes of simmer time and season to taste.
Optional ingredients: ham, onion, green pepper, tomatoes, seasoning
Caution: Red kidney beans, red beans, and navy beans contain a high toxin level and need to be soaked for at least 6 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 just simple cooks. Consult food experts on cooking times and food preparation.
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