Kidney Beans with Garlic and Sage
| Diet Nutritional Stats Kidney Beans with Garlic and Sage | |
| Serving Size 380 g | |
| Amount Per Serving | |
| Calories 212 | Calories from Fat 8 |
| % Daily Value | |
| Total Fat .9g | 1% |
| Saturated Fat 0.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 405mg | 17% |
| Total Carbohydrates 38.5g | 13% |
| Dietary Fiber 9.9g | 40% |
| Sugars 1.3g | |
| Protein 14.0g | |
| Vitamin A 2% Vitamin C 5% Iron 25% Calcium 8% |
- 1 pound dried kidney beans
- 8 cups room-temperature water
- PAM spray
- 1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
- 1 large fresh sage sprig
- 1/4 teaspoon whole black peppercorns
- 1 teaspoon coarse kosher salt
Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to medium low; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper.