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Red Kidney Beans

Canned red kidney beans prepared by soaking, boiling with salt and bean flour, then pressure processing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Red Kidney Beans

Ingredients

Directions

Prepare

  1. Soak the beans in cold water for 12 hours.

  2. Drain the water and sort the beans, removing any split beans or those with ruptured skins.

  3. Fill cans about seven‑eighths full with the sorted beans.

Make the brine and fill

  1. In a kettle, bring 10 gallons of water and the salt to a boil.

  2. Mix the remaining water with the bean flour.

  3. Add the mixture to the boiling salt solution, stirring vigorously.

  4. Bring the mixture to a full boil.

Process

  1. Process No. 2 cans for 2.5 hours at 212°F (100°C) or 75 minutes at 240°F (115°C).

  2. Process No. 3 cans for 3 hours at 212°F (100°C) or 90 minutes at 240°F (115°C).

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Bean flour
Supplies the bean solids that thicken the liquid and give the canned beans their body.

The step that matters

Adding the bean flour mixture to the boiling salt solution. Stirring vigorously as the flour mixture goes in disperses the starch and flour particles before they can hydrate in clumps, so the liquid stays smooth and evenly thickened.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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