Home-Cooked Beans

Name: Home-Cooked Beans
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 5
Ingredients: 1 bag dried red kidney beans; water; 1 small onion; 1 clove garlic; 1 sprig parsley; 1 bay leaf

Published: Aug 8, 2008

Yields:

Prep Time:

10 mins

Cook Time:

50 mins

Total Time:

1 hr

Cal/Serv:

260

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Save the cooking water from these beans and use it to enrich vegetarian soups and stews. These Home-Cooked Beans are pictured in our speedy Red Beans and Rice recipe.

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Ingredients

1 bag dried red kidney beans
water
1 small onion
1 clove garlic
1 sprig parsley
1 bay leaf

Directions

1. Step 1In colander, rinse beans well with cold water; discard any stones or shriveled beans. In 5-quart saucepot, place beans and enough water to cover by 2 inches. Cover pot; let beans soak overnight.
2. Step 2Drain beans and return to saucepot. Add onion, garlic, parsley, bay leaf, and 6 cups water; heat to boiling on high. Reduce heat to medium-low; partially cover and simmer 45 to 60 minutes or until beans are tender, stirring occasionally. (Reserve 1 1/2 cups bean cooking liquid if making Red Beans and Rice.) Drain beans. Discard parsley and bay leaf. If not using beans right away, cover and refrigerate up to 5 days.