Boil Your Own Kidney Beans

It may seem like a lot of trouble to go to, but the texture and taste of home-boiled kidney beans is worth the extra effort. I soak and boil about 1 1/2 pounds of beans, and freeze it in 1 1/2 cup portions. Then it’s ready for quick meals all week long. Add it to lentils, soups, tacos, or a salad.

How to Soak and Cook Kidney Beans:

Pick over dry kidney beans to remove any debris. Rinse the beans, discarding the water and then soak in plenty of cold water for several hours or overnight.

Drain* and rinse the kidney beans, refill the pot with plenty of fresh water and bring to a full boil and boil at least 10 minutes*. Skim off any foam, reduce heat and simmer, covered, for one to two hours, or until beans are soft.

Remove from heat, add a bit of salt to taste and let sit for 10 minutes or so. Drain and cool. Use directly or freeze in portions.

*It is important to discard the soaking water and to boil at least 10 minutes to remove toxic effects of kidney beans. Click the ‘Kidney Beans’ link, above, to learn more.