How do i cook the perfect kidney beans?>?

Question

i prefer cooking them fresh than in a tin, but they take so long to cook, i live them in water over night too, but still takes ages to cook, does anyone know any good tasty faster way to cook them/?

Answer 1

I am not a big kidney bean fan but I have cooked just about every other kind of beans I can think of. This is how I usually do it.

Clean debris and rinse. Cover with water completely. Soak overnight. Pour off soaking water. Then I saute onion, garlic, celery or bell pepper (what have you), add broth or bouillon and liquid to cover. I cook my beans in a pressure cooker. Even if I have trouble getting them to soften in a cook pot, the pressure cooker will do wonders for a pot of beans. They aren't too expensive and easy to use. Maybe a friend has one you can borrow to check it out.

Answer 2

Well I use canned beans all time and my family recipe is...

to one can of kidney beans add...

1/2 cube of chicken buillon

1 Tbs of frozen or fresh sofrito

1 tsp of chopped onion

1 tsp of chopped green pepper

1 bulb of fresh garlic chopped

1 tsp of dried oregano

1 tsp of white vinegar

1/2 tsp salt

1/2 tsp fresh pepper

1/2 can of tomato sauce

1/2cup water

in a pot saute, onions garlic pepper sofrito chicken buillon cube  in oil, add the remaining ingredients along with the beans and simmer for 20 min on low.

We also add cubed potatoes and cubed ham (optional, but sooo yummy

Answer 3

I leave them in water overnight, and then I cook them in a crock pot all the next day.  I also put in lots of spices (bay leaf, S&P and anything else I want), garlic, sauteed onions and bell peppers as well as fried (browned only) smoked sausage.  That's the way we cook them in New Orleans..and over rice of course.

Answer 4

Never heard of them. Do you mean kidney stones?

Answer 5

you could use a presuure cooker to speed up the cooking of the kdney beans

Answer 6

Because they are basically poisonous if not cooked properly I would soak them overnight, rinse well & cook in lots of simmering water until tender. Do NOT add any salt until they are nearly cooked as the salt will harden the water & extend the cooking time