Kidney Bean Soup

Kidney Bean Soup

2 cups [500 mL] red kidney beans
4 cups [1 L] cold water
1 onion, chopped
2 tablespoons [30 g] butter
6 cups [1.5 L] boiling water
3 cups [750 mL] warm milk
Salt and pepper, to taste



Bring together red kidney beans and cold water to a boil.
Boil for 20 minutes, drain and cool red kidney beans under cold running water.
Into a large casserole, mix together drained red kidney beans, chopped onion and butter; pour in boiling water.
Leave to simmer for approximately 4 hours [beans should be firm yet tender].
A few minutes before serving, pour in warm milk.
Reheat without boiling.
Salt, pepper and serve.