Cooking red kidney beans without salt or oil can take a considerable amount of time. The exact cooking time can vary based on several factors, including the freshness of the beans, their size, and the altitude at which you are cooking. Generally, it can take anywhere from 1 to 2 hours or even more to cook red kidney beans thoroughly.
To speed up the cooking process, it's essential to pre-soak the beans before cooking. Soaking the beans overnight or for at least 8 hours helps to soften them, reducing the cooking time significantly. After soaking, drain and rinse the beans before cooking.
Here's a basic guide for cooking red kidney beans on a stovetop:
Rinse the dried kidney beans thoroughly under running water to remove any dirt or impurities.
Optional: Soak the beans overnight or for at least 8 hours. If you choose not to soak them, the cooking time will be longer.
Drain and rinse the soaked beans.
In a pot, add the soaked or unsoaked kidney beans and cover them with fresh water. The water level should be about 2 inches above the beans.
Bring the water to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the beans simmer gently.
Check the beans periodically for doneness. They should be tender but not mushy. Cooking times will vary, but it might take around 1 to 2 hours or more, depending on various factors.
Once the beans are fully cooked, drain any excess water, and they are ready to be used in your desired recipe.
Remember that consuming undercooked kidney beans can be harmful due to the presence of a naturally occurring toxin called phytohaemagglutinin. Therefore, it's essential to ensure the beans are thoroughly cooked before eating them. Cooking times may vary, so it's best to taste test them for doneness. Alternatively, using a pressure cooker can significantly reduce the cooking time for kidney beans.