Perfect Kidney Beans

Ingredients

Place kidney beans and plenty of clean water in the pot you’re going to be cooking them in, and let soak overnight, or for at least 8 hours (Sarah B. tip: if it’s a workday, soak in the morning before going to work; if it’s the weekend, soak them before going to bed at night).
After soaking, drain and rinse the beans very well, making sure to remove any stones or debris that may have slipped into the batch.
Place beans and plenty of fresh water into the pot. With the heat on high, bring beans to a boil, then reduce to simmer. At this point, there may be some foam that sits on top of the water– remove it with a slotted spoon.
Cook beans just until tender (this will vary greatly on your own beans, but for kidney beans you’re looking at approximately 45-60 minutes). Right near the end of cooking (10 - 15 mins before they're done!), add the salt and let beans simmer until they’re completely tender (adding salt too early in the cooking process will cause the beans to become hard).
Remove beans from stove, drain, then rinse well. Make sure to save about 1 1/2 cups for the Gormeh Sabzi if you're following along in the Spring Rollover Menu!
Store leftover beans in an airtight container in the fridge for up to five days.

Makes about 3-4 cups