Delicious Tender Kidney-Beans
By David J. Stewart
Delicious Tender Cooked Kidney Beans
This meals requires 2-3 hours to make and serves 5-6 people...
- 2 lbs. bag dry Kidney Beans (2 cups)
- 6 cups pure water
- 1/2 LB. bacon (or ham hock)
- 4 TBSP extra virgin olive oil
- 4 bulbs garlic, crushed
- 1 medium onion, diced
- salt and pepper to taste
I always use the quick method for preparing the Kidney beans for cooking, i.e., boil the beans for about 2-minutes and then allow them to sit for one hour. After an hour, drain the beans and then place them into a large 3-quart pan or pot with a lid. Add 6-cups of pure water. Add 1 tsp. of salt and about 1/4 tsp. of pepper. Set on low heat.
In a separate frying pan, Place 4 TBSP olive oil into frying pan with diced onion, crushed garlic and bacon. Sauté until slightly browned. Add all this into the pot with the beans for flavoring. Allow to simmer for 2 to 3 hours while covered with lid until beans are at desired tenderness (I like mine soft). Due to steam loss, I usually add 2 cups of water after about 1 1/2 hours of cooking and then stir. The smell will be awesome by this time.
Taste, add salt or pepper if needed. If you like the way it taste's, it's done. If it lacks flavor, gradually add a pinch of salt and pepper until it's right. Stir each time after adding any spices. Be careful not to add too much salt or pepper. Remember, you can always add more salt or pepper; but you can't take it out, so don't overdo it. However, if you do overdo it, add a couple more cups of water and allow the beans to cook for an additional 15-minutes. Stir and taste again.
This is a delicious and healthy meal high in fiber.