Kidney beans are a protein-rich, hearty legume that can be purchased canned or dried. Although canned kidney beans are easier to use, many chefs believe that dried kidney beans are a more flavorful and cost-effective addition to chilies, salads, and soups. Look for dried beans that are uniform in size, shape, and color when shopping. Any beans that appear to be damaged or that have been exposed to moisture should be avoided. If you prefer canned beans because you don’t have time to cook, look for an organic product with a label that clearly states that the can hasn’t been lined with the epoxy bisphenol.
Kidney beans are grown for the commercial market on farms all over the world. You won’t know where your beans came from or how old they are unless the country of origin and the date of production are clearly stated on the package. These two factors can have an impact on how your beans taste after they’ve been cooked. You should follow a few simple cooking precautions for flavor and safety.
The salt content of canned kidney beans is usually quite high. When checking the expiration date on the label, make sure to look at the salt content as well. Make an effort to select beans with the fewest additives. Before using canned beans, rinse them in cold water to remove the salt. If you’re on a restricted diet, this is especially important.
Wash dried kidney beans thoroughly to remove surface dirt and pebbles. Those that appear wrinkled or deformed should be discarded, and the good beans should be soaked for at least five hours or overnight. Use soft water instead of hard water if at all possible. Hard water, whether from the tap or from a bottle, can make beans tough and flavorless.
Rinse and drain your beans in a colander after they’ve been soaked. Boil the beans in fresh water for at least 10 minutes before cooking. It’s best to use soft water once again. Before serving, make sure the beans are completely cooked, especially if you’re using a slow cooker.
In comparison to white kidney beans, red kidney beans have less phytohaemagglutnin or kidney bean lectin. Unless deactivated during the cooking process, bean lectins are toxic. If you’re not using canned beans, make sure your dried beans are thoroughly cooked. Undercooked beans are more poisonous than raw beans, which is why they must be thoroughly washed, soaked, and cooked.