HOW TO COOK CANNED KIDNEY BEANS
User Reviews
5
HOW TO COOK CANNED KIDNEY BEANS
Description
To prepare these cooked canned kidney beans, bacon slices are first cooked until crisp in a medium saucepan over medium heat. The canned kidney beans are drained to remove their original liquid and added to the pan along with half a cup of fresh water. Onion powder, garlic powder, kosher salt, and ground black pepper season the mixture, which is stirred well and cooked until heated through and bubbly.
The result is a savory blend where the smokiness of crisp bacon melds with the earthy flavors of kidney beans seasoned with aromatic onion and garlic spices. Cooking with fresh water instead of the canned liquid improves the beans’ texture and flavor. This straightforward method yields a warm, slightly saucy dish with a balanced seasoning profile.
This bean preparation works as a side dish, a protein-rich complement to grains, or can be incorporated into other recipes. Adjusting the seasonings or adding fresh onion or garlic before cooking can enhance flavor. The dish reheats well and leftovers store safely in the refrigerator or freezer.
Variations include substituting bacon with other meats like sausage or ham, adding oil if using lean meats, or omitting herbs as preferred. Use either dark red or lighter kidney beans depending on availability since taste differences are minimal.
Ingredients
- 1-2 lices Bacon cut into 8 pieces each slice
- 1 .5 Oz Kidney Beans can
- ½ cup of water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
Instructions
- In a medium sized saucepan over medium heat on the stove top cook the bacon until crispy.
- While bacon is cooking, drain the beans to remove the liquid from the can. Set the beans aside.
- When the bacon is crispy, add the beans all at once as well as ½ cup of fresh water.
- Add the onion powder, garlic powder, salt and pepper and stir well.
- Cook over medium heat, stirring often until heated through and bubbly.
Notes
- Bacon adds smokiness, but sausage, hamburger, ham, or other meats can substitute; add 2 tablespoons oil if the meat is lean.
- For extra flavor, sauté chopped fresh onion with meat before adding beans.
- Fresh garlic can replace garlic powder; cook it with the meat using at least a teaspoon of oil to avoid burning.
- Drain canned beans and add fresh water to avoid off flavors from canned liquid.
- Cook beans only until heated through and bubbly to maintain texture.
- Use either dark red or lighter kidney beans; they taste similar.
- Refrigerate leftovers within 2 hours; they keep up to 5 days refrigerated and up to 3 months frozen in labeled freezer bags.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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