Quote:
Originally Posted by BigMeatballDave
My main issue with Kidney is the skin is just way too thick.
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Ive recently started cooking kidney beans. The light red variety cook up much better than the dark red kind. Bring them to a boil and let them simmer for a couple of hours and they should be plenty tender. I like my beans cooked down to the point that the juice thickens, so I'll cook mine for closer to 2 and a half hours.
When cooking a pound of them, I usually add two bay leaves, 1/3 of a medium onion, and one stalk of celery finely diced.
Edit: and if anyone is a fan of pinto beans, they should give cranberry beans a try. Very similar, but the cranberry beans have a better flavor and cook up a little faster generally.