Soaked Kidney Beans

For better absorption of minerals and better digestion (and to save money!), try this bean soaking method. The traditional way of cooking is so much better for our bodies and it may even make foods that you thought didn’t agree with you accessible to you!

Soaked Kidney Beans

Ingredients

• 3 cups dried, organic kidney beans
• filtered water to cover (enough to rinse and refresh 1-2 times)
• a pinch of baking soda (enough to rinse and refresh 1-2 times)
• 12 cups filtered water for cooking

Directions

Add kidney beans to a pot, bowl or vessel that can be covered.

Add a pinch of baking soda and cover with filtered water.

Stir and mix well. Cover.

Let soak for 12-24 hours, and rinse and refresh water and baking soda 1-2 times during the soak.

When ready to cook, rinse beans and add to a pot with fresh filtered water and simmer for 4-8 hours or until soft.

Alternatively, rinse beans and cook in a crock pot with 12 cups of filtered water on high for 6-8 hours or until soft.

**For my red beans and rice recipe, you can just add the soaked beans that have been rinsed to the recipe. There is no need to cook the beans because they will cook while you make the red beans.