Recipes Using Red Kidney Beans
Red kidney beans come in three basic ways ... fresh, dried and canned. In a supermarket you are less likely to get fresh beans but you should have no problem finding dried and canned beans.
Warning ... raw kidney beans contain high amounts of phytohemagglutinin, a toxic protein that can cause diarrhea and vomiting. You can remove this poison by soaking the beans in water for at least 5 hours (or overnight, perhaps) and then dehydrating, then boiling the beans in fresh water for at least 10 minutes at 1000C (2120F). Make sure well-prepared beans are safe to eat and very nutritious.
How to regain red kidney beans
If you buy dried beans, you should refresh them before you cook them. There are several ways to restore dried beans all that is very easy to do but it takes a while. The only equipment you need is a stockpot.
A stockpot is a wide pot with a flat surface, straight sides, wide opening to the full width of the pot, two handles on the sides, and a lid with a handle on top.
The beans are dry on the farm so they may need to be thoroughly cleaned before you start re-watering them ... place them on a flat surface like a large tray and remove anything outside or dead beans. When you have finished cleaning them, they will be ready to immerse.
When immersing, use about 10 cups of water for 450 grams (one pound) of dried kidney beans.
Slow soak ... this route will take 8 hours or more but complete:
Put the beans in a water jar with water
Close the pot
Refrigerate the pot and leave it overnight or overnight (at least 8 hours)
Pour in the water and wash the beans thoroughly in fresh water
Worm infestation ... according to the Mayo Clinic this method will remove 90% of the non-digestive fibers (alpha-galactosides) that cause inflammation when eating red kidney beans:
Bring water to the intestine stockpot
Put the beans in boiling water
Bring to a boil again and boil for another three minutes
Close the stockpot tightly and allow it to stand at room temperature overnight, i.e. at least 8 hours
Pour in the water and wash the beans thoroughly in fresh water
Both methods take a lot of time to complete. Here are two quick ways to rejuvenate the beans.
Hot temperatures ... this way will take about three hours:
Bring water to the intestine stockpot
Put the beans in boiling water
Bring to a boil again and remove from the heat
Close the stockpot tightly and allow it to stand at room temperature for 2 to 3 hours
Pour in the water and wash the beans thoroughly in fresh water
Immediate immersion ... this will take more than an hour
Bring water to the intestine stockpot
Put the beans in boiling water
Bring to a boil again and boil for another three minutes
Close the stockpot tightly and allow it to stand at room temperature for one hour
Pour in the water and wash the beans thoroughly in fresh water
How to prepare canned red kidney beans
As mentioned in my previous article Why should you eat red kidney beans, you can use canned (canned) beans already cooked. The only thing that comes back is that canned beans have a very high sodium content as salt can be felt as a preservative during soaking.
You can get low sodium levels. If not, you can drain and wash the beans thoroughly using a colander under cold running water free of charge ... this will remove up to 40% sodium content.
But know that removing and cleaning canned beans can eliminate other trace elements, such as water-soluble B vitamins or vitamin C. You can get this by adding other healthy foods, such as carrots, onions, cereals and legumes, your diet to increase its nutritional value.
Cooking food with red kidney beans
These beans are very versatile and can be used in a variety of prepared foods and foods, such as:
Soup and broth
Salads
Hummus
Burgers
Curries
Here are a few ways I have tested myself. All are nutritious and easy to make, although the latter is a little more complicated and requires less work.
Red kidney bean broth and soup
The broth (aka bouillon) is a tasty liquid made from water where bones, meat, or vegetables are burned. Soup is a broth when other ingredients are added, vegetables, meat or fish.
The secret to making delicious soups and stews is to choose the right ingredients. Kidney beans can add nutrients and flavors to any broth or soup. Just throw them in the middle.
Here is a Red Kidney Bean & Vegetable soup, for four people:
All you need to make red kidney beans and vegetable soup:
1x teaspoon of olive oil
1x yellow onion, chopped
1x garlic clove, minced
2x carrots, chopped
2x teaspoons of chili-free powder
1x teaspoon of ground sugar
4x cups of low-fat chicken or vegetable broth
2x 425-gram (15 ounces) cans of low-sodium kidney beans, cleaned and lightened
1x a cup of whole kernel frozen corn
1 / 4x teaspoon fresh black pepper
1x 410-gram (14.5 ounces) tin of canned sweet sodium tomato
You will also need a large stockpile.
How to make red kidney beans and vegetable soup
Put the tomato stew and one can of beans in a blender or food processor
Puree until smooth and set aside
We heat a large pot over medium heat, then heat the olive oil
Add the chopped yellow onion, chopped garlic and chopped carrot
Cook, stirring until needed, until tender (about five minutes)
Add the chili powder and ground cumin and stir frequently for about one minute
Add the chicken or vegetable broth, a second can of beans, whole-grain frozen corn and fresh black pepper, and return the lot to the gut.
Put fresh tomatoes and kidney beans (from steps 1] and 2) in the soup and return the lot to the boils again
Reduce heat, cover and simmer for about 15 minutes.
Okay and enjoy!
Note ... you can modify this recall