How to cook kidney beans so they are soft?

M

mom

New member
Also, they are supposed to be in a soak of water for 8 hours, I don't have the time. Is there something else I can do?
 
You can soak them overnight, or do a "quick soak" method. Pick over your beans and place in a pot of cold water. Cover the beans by a couple of inches. Place on the stove and bring up to a boil. Let boil for 15 minutes, then take off the heat and let stand for an hour. Rinse them and use in your recipe.

Here's a helpful tip: always add your salt and vinegar (or other acidic ingredients) during the last 15 minutes of cooking. Added too early, it will make your beans tough. Here's a recipe you might like...

***Louisianna Red Beans and Rice***

1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight, or use the quick soak method.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
 
"Soak the kidney beans overnight in water to cover by 2 inches. Then drain and place them in a pressure cooker, along with the cardamom pods, cinnamon, turmeric, salt, and 4 cups water. Secure the lid of the pressure cooker, place over high heat, and cook until the gauge indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow pot to depressurize on its own, 15 to 20 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken; if not, cover, bring up to pressure again, and cook under pressure another minute. Or cover and boil until soft, about 1/2 hour."
 
crockpot straight up
i don't know much bout cooking but i know for beans u should diffenently use a slow cooker to get them there best
 
you can use the quick soak method,it should be on the bag, if not cover beans by about 2 inches of water bring to a boil and boil for 3 minutes, let sit an hour then drain and again cover by water. boil again, then turn down heat to simmer, simmer till tender
Also, never add salt until the beans are about done, this makes them tough

edit: I have a bag right here and it specifically says 2 minutes then let sit for 1 hour
 
I am all the time cooking beans in the crock pot. I usually cook either pinto or black beans this way, but it'll work for kidney beans as well.

Just rinse well, and cover well with water. Cook for a few hours on high. And to flavor them you can add some salt, garlic, and onion to the water too.

They'll be perfect.
 
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