Retaining color of dry beans

One of the things I love about using canned beans for recipes is the color, especially black beans and dark red kidney beans. I don't care for the sodium in canned beans so I've been using dried beans instead. When I soak them overnight, drain, and boil for 10 minutes clean water to avoid kidney bean toxins, the beans lose much of their color and end up darkening/staining the lighter beans I use. I'm not opposed to soaking/heating the lighter beans separately from the darker beans to avoid color bleeding, but is there any way to keep the black and red beans from losing so much of their color?


  • doriharvey
    doriharvey Posts: 89 Member
    I would have to say pressure cooking in which soaking, draining (away the color), and rinsing before cooking is not required.