Kidney beans

Yield: 2 1/4 cups

Measure 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

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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