Buying and cooking dried instead of canned kidney (or any) beans has two distinct advantages: dried beans are less expensive than canned beans, and, unlike canned beans – even those labeled “low salt/sodium”, dried beans are not at all processed with added salt or preservatives. Here’s an example of an ingredients label from a bag of dried kidney beans in my kitchen.

The most important tip regarding cooking dried kidney (or any) beans is making sure to  presoak them thoroughly before cooking. The cooking directions you can get by clicking any picture on this page show two very easy methods to do exactly that as shown in the excerpt below.

Here’s what you need to cook dried kidney beans.

Click any picture on this page for a complete, easy to follow step-by-step recipe.