Kidney beans
2 1/4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried kidney beans |
| 6 | cups | Chicken or vegetable stock |
| 1 | large | Yellow onion(s), peeled |
| Finely chopped | ||
| 1 | teaspoon | Olive oil |
| 1 | medium | Bay leaf |
| 1 | Sprig thyme | |
| 2 | Garlic clove(s) | |
| Peeled and minced | ||
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Salt |
Directions
Place beans in colander, rinse, and pick over them. Put beans in large stockpot, cover with cold water, and soak for at least 3 hours, or overnight.
Drain beans and return to stockpot. Add the remaining ingredients to the pot and cook gently, uncovered, over medium-low heat until the beans are tender, 45 min to 1 hour, skimming the surface occasionally to remove any scum that rises to the surface. If necessary, drain the beans to get rid of excess liquid. Discard the bay leaf and serve or save for use in any recipe that calls for cooked kidney beans Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 11
Submitted By DIANE LAZARUS On 11-24-95
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