Step 1

Sort through the kidney beans and remove any shriveled or broken ones.

Step 2

Place the kidney beans in a large bowl and cover with 10 cups of water. Leave the bowl on the counter and soak for at least 5 hours or overnight. The beans will swell up in size as they soak, so be sure to use a bowl that's big enough.

Step 3

Drain the soaked beans and place them in a Dutch oven or large pot with 10 cups of fresh water. Add the bay leaves to the pot.

Step 4

Bring to a boil for about 5 minutes, then reduce heat to a simmer. Let the beans simmer for 45 minutes and up to 90 minutes until tender and soft. Add the salt about 10 minutes before you think they'll be finished cooking. Some beans may split open during the cooking process. Depending on the soaking time and age of the beans, they may only take 30 minutes to cook, so check them then to see if they're done. Stir the beans periodically while they're on the stove to promote even cooking.

Step 5

When the beans are finished, remove from heat. You can choose to drain them completely or transfer them with a slotted spoon to storage containers. I like to include a tiny bit of liquid with my beans when I store them, so I use a slotted spoon. If you want to cool the beans down before storing, drain and rinse them under cold running water.

Step 6

Store the beans in 1.75 to 2 cup portions (equivalent to a 15-ounce can of beans), since this makes them easier to add to recipes that call for a can of beans. They will last for a week in the fridge and up to 3 months in the freezer.

Step 7

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