Best dried kidney beans according to redditors

Sure. This stuff is supposed to help the flavor of lentils and help digestion. Heat in ghee and fry beans in it for a minute.

I've bought split pea 4lbs $15.

garbanzo Takes a long time to cook to soft. Pressure cooker?

I bought some brown lentils, but they weren't split, and still had the shell. Little more chewy than I like.

These were a very good no soak substitute for navy beans. Bit pricey.

I tried these in chili and they were good. No soak. Small, sweeter than kidney. Fast cook.



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I've been using chili and white chili kits from the grocery store, a pound of beans, a bit of chicken for meat, diced tomato, onion, peppers, and any other vegies I want to use up.

Yes, you should be using the normal red bean, which are smaller than kidneys. About the size of a pinto or black bean. The skin on Kidney beans are super thick, which make them unappetizing in large quantities.

Basically these, not these.

I love red beans and rice :D It's possibly one of my favorite dishes!

• 1 cup red beans ((like these)[http://www.amazon.com/Bobs-Red-Mill-Beans-27-Ounce/dp/B004VLVJA4/ref=sr_1_1_a_it?ie=UTF8&qid=1457800497&sr=8-1&keywords=red+beans])
  
• 2 cups water
  
• 1/2 tsp salt
  
• 1 clove garlic, chopped (about 1/2-1 tsp)
  
• 1 1/2 Tbsp Cajun seasoning ((like this)[http://www.amazon.com/Louisiana-Fish-Fry-Cajun-Seasoning/dp/B00AJZLEKG/ref=sr_1_7_a_it?ie=UTF8&qid=1457800629&sr=8-7&keywords=cajun+seasoning])
  
• 1/2 medium onion, minced (a bit under a cup)
  
• 1/2 medium bell pepper (any color), diced (1/2 cup)
  
• 1 Tbsp oil
  
• Corn starch or potato starch, to thicken the sauce (optional)
  
• Some type of sausage, like andouille (optional), sliced, or some other cooked meat
  
• Rice, to serve it with
  
  

1. Rinse and soak the beans overnight. Drain.
   
2. Add oil to the pan, and saute vegetables until softened. Add beans, water, and seasonings to the pan.
   
3. Bring to a boil, cover, and reduce to a simmer. Let simmer for at least a couple of hours (can also be done in a pressure cooker), until beans are thoroughly cooked through.
   
4. Either mash some of the bean mixture or mix about a Tbsp of the starch with cold water and add to the beans, to thicken the sauce.
   
5. Add meat (if using), and let it warm through. Serve over freshly cooked rice (top with butter, if you so desire).

>Recipe 1.5 Pork C-C-C-C-Combo beans

So you made your pork 2 days ago and you have a bit left and you want to have a barbecue. Okay well wtf I am not going to serve these people old pork with their burgers and steaks.... OR AM I?

>Preparation

1. Go to the store and purchase some beans, molasses, brown sugar, bacon, bbq sauce, and an onion.
   2.Soak 2 1/2ish cups of beans over night.
   
   3.Put a layer of cut up bacon pieces + onions at the bottom of your crock pot.
   
   
2. drain beans then place in crock pot with your left over pork
   
   
3. put more bacon and onions on top with a little bit of brown sugar and about 1/3 cup molasses.
   
   
4. Add water till it at the same level as your bean mixture.
   
   
5. Cook on low 6-8 hours
   
   
6. Add bottle of bbq sauce
   
   
7. cook for another hour or so
   
   
8. You are now the king of side dishes.
   
   

I would like to recommend Morinaga's Ogura An. I tried it once and it was good. Here is a link to it.

Ogura An on Amazon Hope you will like it too :)

The recipe is super ambiguous isn't it? I live near a few Asian grocery stores so I just wandered through them until I found something that seemed like it would work.

The beans I got were labelled (by the store) "Preserved sweet red beans", the packaging was Chinese and had some dessert pictures on it. They we pre-cooked, sweetened (ingredients were beans, sugar and water) and came in a vacuum sealed bag, I didn't need to soak them. This recipe looks like it might do for making them. I've had a look and I can't find the actual one I bought, but I think this seems to be the same sort of thing in a can. Either way drain before using.