A hearty pulse that's soft and satisfying when cooked.
A famous ingredient to chilli con carne and Tuscan bean soup.
high in protein, dietary fibre, iron, folate (natural folic acid) and trace minerals.
Kidney beans are a reddish-brown and kidney shaped. They can be added to soups, salads, rice dishes, casseroles and curries. They are a major ingredient to chilli con carne and have a soft nutty flavour once cooked.
Kidney beans have an excellent nutritional profile. They are high in protein and both soluble and insoluble fibre. They also contain some vitamins and minerals, such as: Vitamin C, Niacin, Folate(natural folic acid), Calcium, Magnesium, Phosphorus, Potassium and even essential fatty acids omega 3 and omega 6.
Directions for Kidney Beans
First, soak the beans for 8 - 12 hours then add to boiling water. Boil for 15 minutes, then turn the heat down to a simmer and cook for and 1 ½ hours. Make sure the beans are cooked for the allotted time.
Note: Kidney beans are not suitable for sprouting. The raw bean contains toxins that can be harmful, therefore kidney beans must be cooked at a very high temperature (100°C) for at least 10 minutes to disperse the toxins.
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