Did you know? Kidney beans are the least windy of any bean.

1 cup dried kidney beans
1/2 tsp salt
1 tsp light brown sugar
Rinse beans and discard any broken bits. Cover well with water and soak in fridge at least overnight. The longer the soaking time, the shorter the cooking time. Drain, cover well with fresh water, add salt and sugar, bring to the boil, reduce heat and simmer until tender - up to one hour. Leftovers freeze well. Pressure cook for 12 minutes is an alternative.