How to Cook, Soak and Freeze Dried Red Kidney Beans

Name: How to Cook, Soak and Freeze Dried Red Kidney Beans
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 13 servings
Ingredients: 1 pound dried red kidney beans; 20 cups water, divided; salt (optional)

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Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 45 mins
Servings
13 servings
Calories
117 kcal
Course
Side Dish
Cuisine
American

How to Cook, Soak and Freeze Dried Red Kidney Beans

Iris Warren

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Learn how to cook dried red kidney beans to prepare them for use in recipes. Includes storage and freezing techniques.

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Ingredients

Servings

1 pound dried red kidney beans (please refer to instructions below if you plan to cook more or less)
20 cups water, divided
salt (optional)

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Instructions

The method here uses a ratio of 10 cups of water per pound of dried red kidney beans. If you plan to use a different amount, please adjust accordingly using this ratio. In a large pot or bowl combine the beans with water at a ratio of 10 cups of water per pound of dried beans. Soak the beans in the water, either overnight at room temperature or through the quick soak method (outlined below). Soaking speeds up the cook time, helps the beans to cook more evenly, and makes them easier to digest.Once the beans have soaked, you will notice that they have increased in size, indicating that they have absorbed moisture.
To quick soak the beans, you will need 1 hour. Place the kidney beans into the bottom of a large pot and cover with water. Bring beans to a boil. Let them boil for 3 minutes, then remove from heat. The beans will expand, so make sure you cover by several inches of water to allow for this. After soaking using either method, drain and rinse the beans.
Place the beans in a large pot and cover again with the same ratio of fresh water. It is important to use fresh water for boiling; the soaking water contains oligosaccharides, released from the beans during soaking, that can lead to digestive discomfort. Add salt to the cooking water if desired to give the beans more flavor (I use about 1 tablespoon salt for every 10 cups of water). Place on the stovetop and bring to a boil, then reduce to a simmer. Simmer for 45 minutes, or until you reach desired tenderness. I recommend stirring the beans a few times throughout the cooking process so that the beans at the bottom of the pot don’t soften before the beans at the top.
Once the beans have finished cooking, drain them in a colander.
If freezing, allow the beans to cool, you can speed this process by rinsing them with cold water. Then transfer them to a freezer safe container, I recommend resealable bags, and freeze until needed. I like to measure out 1 ¾ cups of beans in each bag, which is equivalent to the amount in a standard sized can. They will keep in the freezer for up to 6 months.
When ready to use your frozen beans, remove the beans from the freezer and thaw. They can be reheated on the stovetop, added to soups and stews or used however you would use canned beans.

Notes

You will also need: large pot with lid, colander, freezer bags or containers (optional)
1 pound (16 ounces) of dried kidney beans = 2 pounds 7 ounces (39 ounces) cooked beans, or a little over 6 1/2 cups of cooked beans. Serving size is 1/2 cup cooked beans.

Nutrition Information

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Calories 117kcal (6%) Carbohydrates 21g (7%) Protein 7g (14%) Sodium 23mg (1%) Potassium 474mg (14%) Fiber 5g (20%) Vitamin C 1.6mg (2%) Calcium 40mg (4%) Iron 2.3mg (13%)