How to Cook Kidney Beans

5 from 1 vote

Servings: 5

Calories: 124kcal

It's so simple to cook dried kidney beans from scratch on the stovetop. All you need is a pot, two extra ingredients, and a little patience! The result? The best kidney beans you’ve ever tasted—and it’s surprisingly easy!

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Ingredients

1 cup dried kidney beans
¾ tsp kosher salt
water

Instructions

Rinse the dried kidney beans under cold water to remove dirt or debris.
Place the beans in a pot and cover with water. Boil for 2 minutes, remove from heat and let soak for 1 hour.
After soaking, drain the beans and cover with fresh water. Add ¾ teaspoon of kosher salt. Boil the beans over medium heat.
Reduce the heat to a low boil and simmer for 1–1½ hours until tender and creamy. Stir occasionally and check the water level, adding more if necessary. Beans should always be submerbed in water to prevent burning.
Once your beans have reached your desired texture*, drain off excess water and serve or store.

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Notes

*see the above "check for doneness" for a full explanation of how to know if your kidney beans are done.

Keep in mind that if you are planning to use your beans in a soup they should be on the firmer side because they will continue to soften in the hot soup. This is also true for beans you plan on freezing because they will get softer as the thaw.

You can easily make a big batch of kidney beans and freeze some for later. Find a full tutorial here.

Nutrition