To cook dried red kidney beans, transfer them to a pie plate, and pick through the beans to remove any stones, broken beans or leaves. Rinse the dried beans in a colander, and soak them if desired by covering them with cold water and letting them sit for eight hours.
Drain and rinse the soaked beans. Add them to a pot, along with enough water or stock to cover the beans. Simmer the red kidney beans for 90 to 120 minutes, adding water or stock occasionally to keep the beans covered. Cook the beans until they are tender, drain them, and season them with herbs such as oregano and garlic. Alternatively, season them with lemon juice, molasses or wine.
To make an easy red bean and rice recipe, cook 4 cloves of chopped garlic in olive oil in a skillet set over medium heat. After one to two minutes, once the garlic is fragrant, add the cooked red kidney beans, 1/2 teaspoon of Cajun seasoning, salt and pepper. Let the mixture cook for two to three minutes before folding cooked long-grain rice and sliced scallions into the beans. Optionally, sauté diced onion, celery and green pepper with the garlic. Brown diced Andouille sausage, and stir it into the mixture for a heartier dish.