Description
Red kidney beans are native to the Americas, and come in many different shapes and sizes, the most commonly known being the deep red kidney beans.
IMPORTANT TO READ: Red kidney beans are poisonous if not boiled furiously during their initial cooking. The key is to NEVER cook them in the water in which they have been soaked, but drain and rinse them well before cooking them in fresh water.
These beans are a great source of protein, fibre, folic acid, low sodium and high potassium, along with molybdenum (which your body uses in detoxification and development of the nervous system).
How to prepare: Soak the beans overnight, then throw away the soaking water when the beans are plump and slighty softer, and the skins are no longer wrinkled. Rinse well. Cook in water without salt before adding to the desired recipe.
Recipe suggestions:
Cajun-style red beans and rice from Emilie eats.
Or this delicious Vegetarian chilli recipe from Cookie + Kate.
