Kidney Beans

Cooking dried kidney beans

It does take a wee bit of planning but dried kidney beans are a lot tastier than canned. Cheaper, BPA free and have loads of nutritional benefits. Suggest cooking a large batch so that you can make a few recipes from the one lot.

1. Rinse and soak 2 cups of kidney beans (2 end up as 4 1/2 cups) over night in a big bowl of water
2. Rinse and drain when ready
3. Boil in pan of water for an 45 mins to an hour then throw into your dish. They also keep well in fridge and are great to freeze for use at a later date.

*Kidney beans contain a toxin that means they do need to be boiled for at least 10 mins so slow cooker not a good option here.

Cooked your kidney beans... now what?



Try this simple Red Bean Chilli. Once your kidney beans are ready to go then this meal is very quick to prepare.  To make a good chilli it does take 1 -2 hours of cooking time but that's at a simmer so you can get on with doing something else in the meantime.
Serves 6 (or if cooking for less then this is a great meal for the freezer)

2 1/2 cups of cooked kidney beans (see how to cook from dried in previous recipe)
1 onion diced
4 cloves garlic chopped
1 green pepper diced
1 red pepper diced
3 carrots diced
Handful of cherry tomatoes chopped
1 can of canned tomatoes
2 teaspoons cumin
1 teaspoon smoked paprika
1 ghost chilli or similar
Salt and pepper to taste
2 cups of veg broth or water

1. Cook onion and garlic in large frying pan in oil until golden
2. Add carrots, peppers and tomatoes and saute for 5 mins
3. Add your spices, salt and pepper and cook for another 5 mins
4. Add kidney beans, canned tomatoes and veg broth/water
5. Bring to boil the turn down heat and cover for 1-2 hours until liquid absorbed and sauce thickens

Serve with rice and guacamole. Add cheese and sour cream if you fancy.