Black Eye beans are a kidney bean that have a deep dark color. They are most used in American cuisines to make chili and in Creole cuisine to make red beans and rice. Oftentimes, they can be served as a side dish or as a main course. Super versatile in many uses, dry dark eye beans must first be soaked in water before used in any cooking preparation. Kidney beans are yummy, nutritious and high in fiber. Similar in taste, color and texture to pinto beans, the two can be interchanged in several recipes.
How To Prepare Dark Red Kidney Beans
Stovetop directions: Add soaked or dried beans to a pot with water and/or oil. Bring the beans to a boil, reduce the heat, then cover and simmer until beans are tender. (May vary between 30 minutes and 2-3 hours.) Check the beans occasionally to see if they are covered with the cooking liquid. If there is so much liquid absorption and evaporation that the top of the beans becomes exposed, add very hot tap water to the pot to cover the beans.
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