Kidney beans are a good source of folate (vitamin B9), dietary fibre and manganese.
A cup of cooked kidney beans provides 45.3% of the recommended daily intake for fibre.
Kidney beans high fibre content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycaemia
Characterized by strong colour and flavour, the red kidney bean is a versatile kidney shaped bean which can be used in a variety of hot and cold recipes.
Soak overnight before cooking these beans.
After soaking rinse first and then boil briskly for 10 minutes.
Simmer for 30-40 minutes until soft and tender, making sure that the bean is fully cooked.
Red kidney beans (rājmā in Hindi and Punjabi) are an integral part of the cuisine in northern region of India.
Red kidney beans are exclusively used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of red beans and rice.
They are a common ingredient in chili con carne.
Kidney beans have a slightly sweet flavour and a soft texture when cooked.
They�re very versatile and can be used in a wide array of dishes, including chili, refried beans, and cold salads.
Unlike some brightly coloured beans, kidney beans retain their dark red color with cooking.
Kidney beans need to soak for five or six hours before simmering.