This tutorial will show you how to safely cook dry kidney beans on the stove. It also has information on how to use and freeze red kidney beans.
Knowing how to cook dry beans is a great skill for plant-forward cooking. Yes, canned beans are convenient. But when you make your own beans from scratch, you’ll see how tasty and creamy they can be! For some reason, the whole process makes me feel good.
I’ve been trying out different ways to cook beans. This guide will show you how to cook dry kidney beans on the stove. This is one way to cook red beans; it’s simple and doesn’t need an Instant Pot or pressure cooker.
Before we get to the tutorial, let’s discuss some FAQ about red kidney beans. You might be curious about how safe they are, how long they take to cook, and how to tell if they’re done.
Demystifying Red Bean Cook Times A Guide to Perfectly Tender Beans
Red beans are a versatile pantry staple used in many classic dishes like red beans and rice But cooking the beans to perfect, creamy tenderness takes time So how long does it really take to cook red beans?
The answer depends on several factors like bean freshness soaking and cooking method. With the right techniques, you can achieve melt-in-your-mouth red beans every time.
In this guide, we’ll cover everything you need to know about cooking times for red beans, from start to finish.
Red Bean Varieties
There are a few common varieties of red beans to keep in mind:
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Kidney beans – Large, kidney-shaped red beans popular for chili. Take 1-1.5 hours to cook.
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Small red beans – Smaller, oval red beans used in Southern dishes like red beans and rice. Cook in 1-1.5 hours.
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Adzuki beans – Small, oval red beans common in Asian cooking. Cook in 45 mins to 1 hour.
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Cranberry beans – Speckled burgundy beans cooked like pinto beans. Take 1-1.5 hours.
Kidney and small red beans are the most commonly used red bean varieties. While cook times are similar, kidney beans are thicker and meatier than the smaller reds.
Soaking Beans
Soaking is key for evenly cooked, tender beans that retain their shape. Proper soaking:
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Reduces cook time by up to 75%
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Hydrates beans for even cooking
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Improves texture – less splitting
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Makes beans more digestible
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Allows flavors to penetrate better
There are two soaking methods:
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Long soak – Cover beans with 2-3 inches of water. Soak 8-12 hours or overnight.
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Quick soak – Boil beans 1 minute then soak 1 hour.
The overnight long soak is ideal for maximum hydration. But the quick soak works when you’re pressed for time.
Simmering Beans
Once soaked, simmering is the traditional stovetop method for cooking beans. Steps include:
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Drain soaking water and rinse beans. Pick out any shriveled beans or debris.
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Place beans in a pot and cover with fresh water by 2-3 inches. Bring to a boil over high heat.
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Once boiling, reduce heat to low. Simmer beans gently with the pot partially covered.
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Cook times range from:
- Small red beans: 1-1.5 hours
- Kidney beans: 1.5-2 hours
- Adzuki beans: 45 mins – 1 hour
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Check often for doneness. Beans are done when very tender and creamy inside.
Slow simmering allows beans to gradually soften without overcooking. Be sure to keep an eye on water level and add more as needed to keep beans submerged.
Tips for Tender Beans
Follow these tips for tender beans every time:
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Use fresh beans under 1 year old
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Pick over and rinse beans before soaking
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Discard any beans that float during soaking
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Simmer beans gently. Don’t boil.
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Stir occasionally to evenly hydrate beans
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Add salt and acid ingredients like tomatoes near the end
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Slightly undercook beans; they’ll continue softening off heat
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Test often for doneness and stop cooking immediately when tender
With careful simmering and frequent testing, you can achieve perfect texture. Beans should be creamy inside with no trace of grittiness.
Flavorful Cooking Liquid
The bean cooking liquid transforms into a delicious broth with simmering. Boost flavor by adding:
- Aromatic vegetables – onion, celery, carrots
- Smoked ham hocks, bacon, or sausage
- Fresh herbs – thyme, rosemary, oregano, bay leaves
- Spices – chili powder, cumin, coriander
- Garlic, hot sauce, Worcestershire sauce
The seasoned cooking liquid can then be served as a sauce over the beans. Or use it as a flavorful stock base for soups.
Don’t throw out that nutritious bean broth!
Cooking Beans in a Pressure Cooker
A pressure cooker is a fast, hands-off way to cook beans that cuts time down to 20-40 minutes. But improperly cooked beans can turn to mush. Follow these tips:
- Soak beans first
- Lock lid in place and cook at high pressure
- Cook times:
- Small red beans: 22-25 minutes
- Kidney beans: 25-30 minutes
- Adzuki beans: 15-20 minutes
- Do a natural pressure release for at least 10 minutes
The pressurized environment softens beans rapidly. Letting pressure come down naturally prevents blowing beans out.
Check beans for doneness and adjust time as needed for your model. Beans should be just beyond al dente when finished.
Canned Beans
Canned beans offer convenience, but won’t match the flavor or texture of homemade. Look for low sodium or no salt added if using canned. Rinse before use.
Canned beans only require reheating versus cook time from scratch. But handle them gently as they can become very soft with reheating.
Perfect Red Beans Every Time
With the proper soaking and gentle simmering times, you can achieve tender, creamy red beans ready to become the star of soups, stews, chili and more. Don’t rush the process – low and slow yields the best results.
Soon you’ll be cranking out perfect beans with confidence. Just be prepared for the irresistible aroma that will have everyone begging for the recipe!
Do you need to soak kidney beans?
For dried kidney beans in particular, experts suggest soaking them for at least 5 hours before cooking. Whether or not you should soak beans in general is always up for debate. Some claim that soaking makes beans easier to digest, while others claim otherwise.
Personally, I like soaking beans because it promotes even cooking and shortens cooking time. If I’m making beans in the Instant Pot, however, I don’t soak them.
Are kidney beans toxic?
In their raw form, kidney beans can be toxic. They contain a compound called phytohaemagglutinin that can cause severe vomiting and diarrhea if it’s not destroyed via cooking. That’s why it’s so important to fully cook red beans before eating them.
HOW TO COOK RED BEANS LOUISIANA WAY/COUNTRY WAY
FAQ
How long does it take to cook dry red beans?
How do you boil red beans quickly?
Do red beans take longer to cook than pinto beans?
How do you tell if red beans are fully cooked?