Kidney Beans

Dried beans: store in airtight container in cool, dry place for up to 1 year. Cooked beans: refrigerate in airtight container up to 4 days or freeze up to 6 months. Canned beans: store unopened in pantry; refrigerate opened beans in covered container up to 3 days.

Values for cooked kidney beans without added salt or fat. Excellent source of plant-based protein, iron, and folate.

Always boil dried kidney beans vigorously for at least 10 minutes to destroy toxins (lectins) before simmering until tender

Soak dried beans 8 hours or overnight to reduce cooking time and improve digestibility

Rinse canned kidney beans under cold water to remove excess sodium and starchy liquid

Add acidic ingredients (tomatoes, vinegar) only after beans are tender, as acid can prevent softening

Save the cooking liquid (aquafaba) from canned beans for use in vegan recipes

Chili powder, cumin, and paprika for hearty chili

Tomatoes, onions, and garlic in soups and stews

Rice for a complete protein combination

Cilantro, lime, and jalapeños in Mexican dishes

Ham hocks, bacon, or smoked turkey for Southern-style beans

Eating undercooked or raw kidney beans, which contain harmful lectins that cause severe digestive distress

Slow-cooking dried kidney beans without boiling first—slow cookers don't reach high enough temperatures to neutralize toxins