First soak your beans
I’ve used dried cannellini beans here but the recipe is the same for dried kidney beans.
Soak beans in enough cold water to cover them by 5-6 centimetres for 6 hours. It’s so much easier to soak them overnight. Put them in a bowl, cover with water and walk away.
If you forget to soak the beans the night before, you can use the quick-soak method: Place beans in a large pot with enough water to cover by 8 centimetres or so, bring to the boil over high heat. Remove from heat and let stand for 2 hours.
It’s fine to freeze surplus cooked beans for later use in soups, salads and dips.