When I cook beans I always make a large pot so I can freeze extras in small containers. A dinner of rice and kidney beans is delicious and easy.  

• 4½ cups of dry small red or kidney beans, washed and well sorted 
•     1 medium onion, diced    
•     1 teaspoon grill seasoning Deb’s Seasoning (page 269)       
•     1 teaspoon salt 
•     Freshly ground pepper, to taste    
•     Dash of Tabasco® 

Place dry beans in large bowl or pot, cover with fresh water and soak for at least one hour. Plan on beans getting 2-3 times larger in size. After soaking, drain water and pour beans into large saucepan with enough fresh water to cover them. Bring to boil over medium-high heat for 30 minutes. Keep adding fresh water to maintain level of water to cover beans.  Add chopped onion and seasonings and turn to low heat. Simmer about one hour, until beans are tender, soft and creamy inside but not falling apart. Test beans for tenderness and add salt and pepper. Add Tabasco® or red pepper flakes for spice. When done, turn off burner, cover. Heat up to serve.

Hint:

Epazote is a Mexican herb that is grown in the U.S. and in Mexico. It is never eaten raw. There is a Mexican folk saying that when added to beans it controls flatulence. It does change the taste a little, but if you have the problem, you might give it a try.