Kidney Beans

About Kidney Beans

Red kidney beans are small, reddish-brown legumes. The dried beans are grown in the USA, are non-GMO, and have no added preservatives. When cooked, kidney beans have a mild nutty flavor and a natural savoury aroma, along with a firm texture. They are delicious in savory dishes. In vegetarian recipes, they pair well with hotter spices or subtle Indian flavors.

Uses for Kidney Beans

Ideally, Red Kidney beans should be soaked in plenty of cold water (in a large bowl large enough for the beans to double) for at least 5 hours before cooking. Lectin and saponin, which are naturally present in many pulses, are removed in this process. Rinse kidney beans well and place in a pot of cold water, 1:2. Bring to a boil and simmer for 10-20 minutes before reducing heat and simmering until tender - about 1 1/2 - 2 hours. Salt should not be added to legumes while cooking, as this can make the outer skin hard. Drain and use or store in the refrigerator for up to two days. Cooked kidney beans can be used chilled in salads or hot in soups and hotpots. Especially good in curries and spicy dishes; try cumin and coriander seeds with freshly grated turmeric and ginger, or add chilli for added heat. Refried red kidney beans are also wonderful in Mexican burritos and enchiladas. Beans like these make delicious vegetarian burgers, while smashed kidney beans are great in dips; mix with spicy salsa and serve with avocado and crackers.