Kidney Beans aren’t just a staple in chili con carne they also bulk up aromatic curries, create meaty nacho bowls and add texture and flavour to enchiladas, stews, and soups. Cooking Instructions: Soak dried kidney beans for at least eight hours before draining and rinsing the beans (discard the soaking water). To speed up the soaking process, add a teaspoonful of bicarbonate of soda to the soaking water. Alternatively, bring the beans to the boil in a pan, then turn the heat off and soak the beans for about an hour, covered. To cook, place the soaked kidney beans in a pan and cover with a fresh change of cold water, then bring to the boil. The beans must boil for ten minutes to destroy the toxin. After this, simmer until cooked (approximately 45 to 60 minutes), when they should have an even, creamy texture throughout. If the centre is still hard and white after this time, they require more cooking. Do not add salt when cooking kidney beans, as it toughens their skins. Allow about 55g dried weight per person: once soaked and cooked the beans will at least double in weight.