One Pot Red Kidney Beans are healthy, hearty, and nourishing. Tender red kidney beans are simmered in aromatic spices and herbs making them flavorful and delicious. This vegan dish offers plenty of plant-based protein to keep you full. It’s also stores well so it is great to meal prep for lunches throughout the week or frozen for an easy dinner another day.
- 1 cup dry red kidney beans
- 1/4 teaspoon baking soda
- 1 teaspoon olive oil
- 1/3 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon turmeric powder
- 3 cups boiling water, divided
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried mint
- 1/2 teaspoon Italiano seasoning (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- fresh cilantro, chopped (optional, for garnish)
- onions, chopped (optional, for garnish)
- Pour kidney beans into a medium mixing bowl. Rinse and drain. Cover with an inch of lukewarm water and add baking soda and stir. Let the beans soak for 8 hours or overnight. Drain and rinse thoroughly before cooking.
- In a large cooking pot, heat oil over medium heat. Add onions, garlic, and turmeric. Sauté until onions are soft and translucent (about 2-3 minutes). Pour in 1 cup of boiling water into the pot and stir together.
- Stir in the pre-soaked kidney beans, remaining boiling water, tomato paste, cumin, mint, Italiano seasoning (optional), and salt and pepper. Turn the heat up to high and bring to a boil. Then, turn to low and simmer uncovered for 45 minutes. Check on the beans and remove from heat if they are ready. If they are still not cooked fully, continue to cook and keep checking on them every 10 minutes.
- Pour the water into a blender along with 1/4 to 1/2 cup of the beans, and blend. Stir the sauce back into the pot. If you prefer a thicker consistency, continue to simmer until you reach the consistency that you like. If you want to thin it out, just add a little water.
- Season with more salt and pepper (to taste) and serve over rice with some fresh cilantro and chopped onions on top, or with a naan bread or dinner roll on the side.
How to store. Kidney beans reheat really well and makes for amazing leftovers. They can be stored in a sealed container in the refrigerator for up to 5 days.
How to reheat. When you are ready to eat, reheat beans in a saucepan over medium-low heat until warmed through. Add a splash of water if the beans have thickened up too much when stored.
How to freeze. Freeze leftover kidney beans in a freezer-safe container or freezer bag and freeze for up to 3 months. The best part is that frozen kidney beans will pretty much taste the same as they did on the day that you made them. This is why I never cook a small batch. I always double up on the recipe so that I can freeze any extras for weeks or months to come. Allow the beans to thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Soaking Time: Overnight (or 8 hours)
- Cook Time: 45 minutes
- Category: Beans
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: kidney beans, beans, dry kidney beans, one pot beans, one pot kidney beans, how to cook beans