How to Cook Dark Red Kidney beans

Dark Red kidney beans are kidney shaped. They are shiny and deep mahogany red in colour. They maintain the red colour when cooked and have a soft mealy texture. The flesh is white, creamy and firm.

Below is a photo of dark red kidney beans before and after cooking

How to Cook Dark Red Kidney Beans


  • 400g (2 cups) red kidney beans (yields 5½ cups cooked beans)
  • Salt to taste


  1. Pick off any dirt, debris or broken beans and wash the beans thoroughly in cold water. The damaged beans should float on top. Remove them and drain the washing liquid.
  2. Soak the kidney beans in cold water for 6-8 hours or overnight, until they absorb water and plump up.  Drain, rinse, and drain.
  3. Put the beans in a deep pot and pour enough water to cover the beans by 1/2-inch (1.2cm). Bring the beans to a rapid boil and skim off the scum that rises to the surface. Reduce the heat and simmer partly covered 60–90 (-105) minutes or to your desired doneness. Add salt to taste in the last ten minutes. (I usually boil mine for 1 hour 45 minutes if I’m making stew and for 1 hour 30 minutes if I’m making a salad).
  4. To give the boiled beans flavour and aroma, you can add bay leaves, dried or fresh herbs like rosemary, thyme or oregano to the beans, during simmering.
  5. Drain the beans and reserve the cooking water (optional). You will have 5½ cups cooked beans.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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