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
- 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.
- Soak the kidney beans in cold water for 6-8 hours or overnight, until they absorb water and plump up. Drain, rinse, and drain.
- 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).
- 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.
- Drain the beans and reserve the cooking water (optional). You will have 5½ cups cooked beans.