Cooking kidney beans

Kidney beans take time to cook. So ideally, spread the beans out on a plate the previous night; check them and remove any damaged beans. Wash and rinse the beans and throw away the water. Then soak them in clean water overnight. For one cup of beans, add three cups of water. In the morning, throw out the water and rinse the beans with fresh water.  Add three cups of water and pressure cook for half an hour to 45 minutes. Do not add salt or any spices when cooking the beans as they will harden.  

Did you know?

The scientific name for kidney beans and other beans like pinto beans, navy beans and black beans is Phaseolus vulgaris. These beans are called ‘common beans’ – in all probability this is because they are all derived from a common bean ancestor that came from Peru.

Europe was introduced to beans only in the 15th century, by Spanish explorers returning from their expeditions to the New World. Kidney beans came to Asia and Africa thanks to Spanish and Portuguese traders.

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