• 50minutes
  • 260calories

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Nutrition Info . . .

VitaminsA, B9, H, C, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bag(s) (16-ounce)

  2. dried red kidney beans

  3. Water

  4. 1 small onion , cut in half

  5. 1 clove(s)

  6. garlic , pressed

  7. 1 sprig(s)

  8. parsley

  9. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. In 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. Drain 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.

  3. Tips & Techniques For the best results, we recommend the overnight method of soaking beans, but if you're crunched for time, try this quick-soak technique: In large saucepot, combine rinsed beans and water, and heat to boiling; cook 3 minutes. Remove from heat; cover and set aside for 1 hour. Proceed with step 2. The one drawback to this method: The beans tend to break up more easily than if soaked overnight. Use beans in Red Beans and Rice , Veggie Bean Burgers , and Pasta e Fagioli (if you plan to make all three recipes, soak and cook 2 pounds of beans).


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