How to cook Kidney Beans
My preferred method is to soak (if I have time), combine with a mirepoix and garlic, boil for 10 minutes, then cook until tender (anywhere from 1 to 4 hours). This technique came from Rancho Gordo. It’s especially important that you let the Kidney beans boil for at least 10 minutes to destroy a toxin the beans contain.
If you’re looking for other methods of bean cooking, this article has quite a few examples.
How to buy dried beans
Buy beans out of bins you know have quick turnover or from companies that go through inventory at a quick pace. Two of my favorites: Bob’s Red Mill and Rancho Gordo.
How to store beans
Store dried beans in an airtight container, away from light. I prefer to keep my beans in glass jars, kept in my pantry cupboard. While beans can last for some time, I like to make sure I don’t have any beans older than a year in my pantry.
How to freeze beans
While I cook a pot of beans or two weekly, I also like to freeze kidney beans in their liquid for an emergency stash of beans. Cook the beans as normal, stir in about a teaspoon of 1 ½ apple cider vinegar/pound of chickpeas (a trick I picked up from the Kitchn), and divide into freezer-safe containers. Let cool before sealing.
Kidney beans aren’t as popular as black beans or garbanzo. However, they have the ability to add a bit of bulk to many meals. The flavor of the bean is more subtle than others, which leaves it a natural fit to soak up the flavors of a great meal.
Over the years, kidney beans have become more of a staple in my cooking. These beans make a lovely addition to bean salads and are my go-to for chili. They also make great refried beans. For some of my recipes, I’ll swap out black beans for kidney beans for a bump in nutrition.
Purchase Kidney Beans
Bob's Red Mill Dried Kidney Beans
Sangre de Toro Bean from Rancho Gordo
No-salt Added Canned Kidney Beans