Let's Use Our Kidneys

Kidney beans, much like pinto beans, are very easy to cook in a large batch, separate to freeze, and use in many delicious recipes.  Averaging slightly over a dollar a pound, you can't beat that price for several meals worth of protein.

Preparing and cooking dried kidney beans is similar to pinto beans.  First rinse them in cool water.  Then you can either soak them overnight or (for a quick soak) boil them for 2 minutes and let them stand, covered, for one hour.  Then in six cups of water per pound, bring to a boil, reduce heat, and simmer for about an hour.  You will know the beans are fully cooked when the skin cracks when cooled.

Once beans are cooked, you can freeze them in freezer-safe containers for up to a year.  To thaw, run under hot tap water then toss in your favorite kidney bean recipe.

For a quick and simple kidney bean idea, try my recipe for a Chili Skillet.

Tomorrow:  Lentils, the complete protein.