Red beans

Soak them overnight, drain and cover with fresh water. Bring to a rolling boil for at least 10 minutes, then simmer until completely tender, usually another 45–60 minutes; don’t cook dried kidney-shaped red beans only in a slow cooker.

Soaking dried red beans for 8–12 hours shortens the cooking time and helps them cook more evenly. Drain and rinse them before boiling; if you skip soaking, allow extra cooking time and keep them at a steady simmer until tender.

Taste one: it should be soft all the way through, with no firm or chalky centre. Older dried beans can take longer, so keep simmering and top up with hot water if they are no longer covered.

Use them in red beans and rice, bean chilli, soups and stews, or mash them into a filling for wraps. Add acidic ingredients such as tomatoes or vinegar once the beans are nearly tender, as acid can slow softening.

Yes. Drain and rinse canned beans, then add them near the end of cooking; they are already cooked and need only a few minutes to heat through. They work well in chilli, soups and rice dishes.

Cool cooked beans promptly, transfer them to a covered container and refrigerate for up to 3–4 days. Freeze them with a little cooking liquid for longer storage, then thaw in the fridge or reheat from frozen in a pan.

“Red beans” can mean different beans depending on the recipe, but it often refers to small red kidney beans. Check the bean’s shape and the recipe: red kidney beans are large and kidney-shaped, while some recipes use smaller red beans.

No. Dried kidney-shaped red beans must be boiled vigorously before simmering; raw or undercooked beans can cause severe stomach upset. Canned beans are already cooked and can be eaten once heated or rinsed.