Shelled Kidney Beans
Ingredients
Directions
Cook the beans
Bring 1 quart of water to a boil.
Add shelled kidney beans and cook for 1 to 2 hours until tender.
Thicken and season
In a separate bowl, mix 1 tablespoon of flour with a little water to make a paste.
Stir the flour paste into the beans and season with salt to taste.
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
- Kidney beans (in the method)
- Main ingredient that softens as it cooks and forms the body of the dish.
- Flour
- Starch that thickens the cooking liquid as it heats, giving the dish body.
The step that matters
Stirring the flour paste into the beans. Flour mixed with water first disperses evenly, so it can thicken the liquid without forming lumps. Its starch swells and thickens as the liquid heats, so the mixture should be stirred well while it is hot and cooked until the thickening is smooth.
“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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