Prolonged soaking
This is the most common and generally accepted method to soften the beans before cooking. Pour the desired quantity of beans in a deep bowl or saucepan and pour cool water on three fingers above the level of the beans. Leave it like this for 8-12 hours, e.g., overnight. Long soaking of the beans actually promotes germination, and it can significantly reduce the likelihood of gas in the body after its consumption.
Quick soaking
This method allows to reduce the process of soaking beans to 1-2 hours. Pour into the pan of water and put on fire, bring water to a boil. Add the beans and let it simmer for three minutes. Remove beans from heat and let stand in hot water for 1-2 hours.
Instant cooking
Undoubtedly, red and white kidney beans most likely will require at least the Express-method of soaking. However, there are recipes and kinds of beans that go without soaking. For example, asparagus or green beans you can just throw in soup or sauce. If you boil a soup bone, you can red or white kidney beans immediately send in a saucepan with the bone cooking for 3-4 hours. That will be quite enough to obtain a good meat broth and boil nezamechena beans.