Boiled Kidney Beans with Herbs

1. 1

   Rinse the kidney beans thoroughly and soak them in cold water for at least 8 hours or overnight. This will reduce cooking time and improve digestibility.

   480 min

2. 2

   Drain the soaked beans, place them in a pot with fresh water (about 2-3 liters), and bring to a boil over high heat. Once boiling, reduce heat and simmer until the beans are tender (about 1-1.5 hours). Add more water if needed.

   90 min

3. 3

   While the beans are cooking, finely chop the onion, mince the garlic, and chop the cilantro and parsley.

   10 min

4. 4

   Once the beans are tender, drain about half of their cooking liquid (leaving some in the pot). Add the chopped onion, garlic, cilantro, parsley, salt, black pepper, and utsho suneli (if using).

5. 5

   Mix well and simmer over low heat for another 5-10 minutes to allow the flavors to meld. If desired, you can lightly mash some of the beans with a spoon or fork, but do not turn them into a puree.

   10 min

6. 6

   Remove from heat and let it rest for 5 minutes before serving. Serve warm with fresh bread.

   5 min

1 serving ≈ 191 g

Nutrition values are estimates. - means data is unavailable.