Storing dry beans for chili, salads, soups, stews and casseroles takes up less space than canned beans and the beans have a long shelf-life. Remember to re-hydrate them hours ahead or the night before. Soaking and rinsing also releases toxins from some beans, so don't skip these steps.
1 cup of dry red kidney beans makes 2 cups of cooked beans. For a large, family-size stew pot of chili, I would use 2 cups of dry red kidney beans and maybe more if you don't have a lot of meat.
The quicker method can be used when you're going to cook the beans for a long time anyway, as you would when simmering a chili.
Best Method:
- Rinse and drain 1 cup of dry kidney beans.
- Place in a saucepan, cover with 3 cups water.
- Soak 6 hours (4 hours minimum).
- Drain and rinse beans.
- Add fresh water, covering to a level about 2 inches (5 cm) higher than the beans.
- Bring to a boil.
- Reduce heat to medium-low.
- Simmer uncovered 1-1/4 hours or until tender, stirring occasionally.
- Drain and use as desired.
Quicker Method:
- Rinse and drain dry beans.
- Cover with water and bring to a boil.
- Continue to boil 2 minutes.
- Remove from heat and let stand in hot water for 1 hour.
- Drain cooked beans.
