Kidney beans are believed to have originated in Peru and they are a rich source of fiber, protein and carbs.
How to cook
Soak the kidney beans in a large bowl. Make sure that there is plenty of water covering the beans as the beans will soak the water up and expand.
Soak the beans in the water overnight (approx. 8 hours) at room temperature.
Soaking is an important process for all legumes, grain, nuts and seeds. It helps speed up the cook time and also makes them easier to digest as it removes the enzyme inhibitor.
After soaking, drain the rater and rinse well.
In a large pot, cover the beans with plenty of water and bring it to boil. It will be easy to use a pressure cooker for this process.
You can add a teaspoon of salt to the cooking water if you'd like to add more flavor to the beans.
Bring the water to a boil, then reduce to a simmer and cook for about 45 - 60 minutes. Make sure the beans are soft and and drain the boiling water.
You can serve or use for other recipes.
How to Store Cooked Beans
Freezing cooked beans are a great way to stock up plant-based staples that you can use in recipes and save cooking time too!
Pack cooled down cooked beans (remove the water!) in a salable and resealable bag, and freeze it up to 6 months. It will be useful to freeze them in serving size portions ( 1 or 2 cups) so that you can defrost just the amount that you want in a recipe.
Enjoy your plant-based protein!
Health Benefits of Red Kidney Beans
Kidney beans are mainly composed of carbs and fiber but also serve as a good source of protein.
The nutrition facts for 3.5 ounces (100 grams) of boiled kidney beans are:
Protein: 8.7 grams
Carbs: 22.8 grams
Sugar: 0.3 grams
Fiber: 6.4 grams
Fat: 0.5 grams
Ingredients: Organic Kidney Beans from China
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