Kidney Beans
The bean built for the slow pot. Kidney beans hold their shape through long simmers and soak up bold seasoning better than almost anything else in the legume family.
What It Is
Kidney beans are large, deep-red dried legumes with a dense, meaty texture and a mild, earthy flavor. They are native to the Americas and have been a staple from the Caribbean to Central Asia for centuries. The red color deepens and the skin turns glossy as they cook.
Raw kidney beans contain a naturally occurring compound that must be neutralized by cooking. Always boil them hard for at least ten minutes before simmering, or soak and cook them fully through. This is not optional, and it is easy.
What To Do
Soak overnight in plenty of cold water, drain, then boil hard for ten minutes before reducing the heat and simmering until tender, usually an hour to an hour and a half. They are the classic choice for chili, red beans and rice, and hearty stews. Season the pot well because these beans absorb flavor deeply.
Cooked kidney beans keep in the fridge for about five days or freeze well for months. Dried beans keep almost indefinitely in a cool, dry spot, though older beans take longer to soften, so if yours seem stubborn, just add more time.
