Kidney Beans

Kidney beans are red, "meaty" beans most commonly known as the beans used in chilli con carne (chilli with meat). They were first cultivated by the Aztecs and named because their shape and colour resembled human kidneys.

To Buy:

Buy dried or pre-cooked in cans. Dried beans should be purchased from a shop with a high turnover of produce. the older the bean the tougher it is and the longer it will take to cook.

To Store:

Store dried beans in an airtight container in the pantry. Cooked beans can be frozen for up to 3 months.

Tips & Tricks:

ALWAYS soak kidney beans overnight before cooking. Undercooked kidney beans contain a substance that can cause severe food poisoning. Substitute pasta and potatoes with cooked beans in winter soups and casseroles. It will increase the nutrient and fibre content.

Cooking Tips:

After soaking for 8 hours or more cook the beans by boiling for 15 minutes then simmer for 60 minutes or more. Add a strip of kombu to the water to help make the beans a little more digestible. Skim off any froth while the beans are cooking. Do not salt the water as it will toughen the skin.

Find recipes with Kidney Beans

Nutrition per 0.5 Cup:

Weight (grams):

Carbohydrates, g:

10.6

Fibre, g:

Fat (g):

0.5

Monosaturated Fat , g:

0.0

Folic Acid:

Magnesium:

Amines:

No information available

Glutamates:

n/a

Energy (kJ):

364

Low GI < 55:

Protein (g):

7.9

Saturated Fat, g :

0.1

Iron, mg:

Potassium:

Phosphorus:

Salicylates:

Safe/negligible amount

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.