Cooked, Plain Kídney Beans (Sookha Rajmah)

• annokset: 8 cups

Ainekset

3 cups (681 g) whole dried kidney beans, picked over. and washed

6 cups (1.42 L) water, for soaking

5 cups (1.19 L) water, for cooking

Ohjeet

1. Soak the beans in the 6 cups soaking water for 5 hours. 2. Drain. (Kidney beans do better if soaked before cooking)

3. Put the beans in the slow cooker and add the 5 cups cook- ing water. (See page 47 for details on making this dish without a slow cooker.)

4.Cook on low for 4½ hours.

5. Rinse the beans in a colander with cold water to stop the cooking process and drain any excess liquid.

6. Store the beans in the refrigerator for up to 1 week or in the freezer up to 3 months.

To make this dish in a 5-quart (4.74-L) slow cooker, use 6 cups soak them in 12 cut water (2.84

(1.36 kg) dried kidney beans, (2.84 L). Drain this water and cook them in 8 cups fresi uater r (1.90 L) on low for 4½ hours. A double recipe makes 14 Cups (3.32 L).

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