Red Kidney Beans - Master Cookbook Recipe # 651
Red kidney beans are a Southern and Southwestern staple, perfect for hearty meals or as a base for your favorite Mexican-style dishes. This recipe uses a slow, overnight soak to ensure the beans are creamy and tender, while the addition of beef bouillon and oil creates a rich, savory broth that far surpasses anything you'll find in a can.
This is recipe #651 in Tammy’s Master Cookbook.
Ingredients
- 16 oz package Dried red kidney beans
- 1 Tbsp Beef bouillon granules
- 1/8 cup Olive or vegetable oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- As needed Water
Instructions
- Prep & Sort: Examine your dried beans, removing any dark, discolored, or "ugly" beans. Rinse them thoroughly in a colander and drain.
- Season & Boil: Place the beans in a large pot and cover with water until the level is 2 inches above the beans. Add the bouillon, oil, salt, and pepper. Bring to a high boil and let them cook for 10 to 15 minutes.
- The Quick Soak: Turn off the heat, cover the pot with a lid, and let the beans sit for about 1.5 hours.
- Overnight Prep: Place the pot in the refrigerator overnight. Ensure the beans remain fully submerged in the water; add a little more if needed.
- Simmer to Tender: The next day, bring the pot back to a boil on the stovetop. Once boiling, reduce the heat to medium and simmer until the beans are perfectly soft and tender.
- Serve: Enjoy these hot as a side or as part of a larger feast!
Notes
Tammy’s Tips
"Red or Pinto beans are great to serve with Mexican-style dishes!" The beef bouillon gives the broth a deep, "meat-like" richness without needing to add a ham hock or bacon. If you're planning a taco night or making a big pan of enchiladas, these beans are the perfect traditional accompaniment.
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg