These farm‑direct kidney beans hold their shape beautifully in soups, chilis, and stews, offering hearty texture and clean, dependable flavor. Ingredients: Kidney beans Basic Dried Bean Cooking Instructions 1 cupdried beans (any variety) 3 cups water for soaking 4 cups fresh water for cooking to taste salt (added after cooking) Instructions: 1)Rinse beans under cool water to remove dust or debris. 2)Cover with 3 cups water and soak 8–12 hours. Drain and rinse. 3)Simmer -- Add soaked beans to a pot with 4 cups fresh water. Bring to a boil, then reduce to a gentle simmer. 4)Cook -- Simmer 60–90 minutes until tender. Add more water as needed to keep beans submerged. 5)Season - Salt only after beans are fully cooked to ensure even softening. 6) Store -- Cool and refrigerate cooked beans in their liquid for up to 5 days, or freeze for longer storage.