Recipe sent in by: D. Archer
These can be used in other dishes.
- 1 bag, 16 ounce, Dried Red Kidney Beans
- Water
- 1 small Onion, cut in half
- 1 Clove Garlic, pressed
- 1 sprig parsley
- 1 bay leaf
1) In colander, rinse beans well with cold water; discard any stones or shriveled beans. In 5-quart saucepot, place beans and enough water to cover by 2 inches. Cover pot; let beans soak overnight.
2) Drain beans and return to saucepot. Add onion, garlic, parsley, bay leaf, and 6 cups water; heat to boiling on high. Reduce heat to medium-low; partially cover and simmer 45 to 60 minutes or until beans are tender, stirring occasionally. (Reserve 1 1/2 cups bean cooking liquid if making Red Beans and Rice.) Drain beans. Discard parsley and bay leaf. If not using beans right away, cover and refrigerate up to 5 days.
Tips:
Pressed for time? The above mentioned overnight method works best, however try this quick-soak technique: In large saucepot, combine rinsed beans and water, and heat to boiling; cook 3 minutes. Remove from heat; cover and set aside for 1 hour. Proceed with step 2. The one drawback to this method: The beans tend to break up more easily than if soaked overnight.
Testimonials:
by D. Archer
I used to use the overnight method myself even before I found this recipe, it works quite well.
This recipe came from Good Housekeeping, if you'd like to check it out click here.
