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What Can I Make with Kidney Beans?
Kidney beans are big, red, and hearty. They are the classic choice for chili, rice dishes, and slow-simmered pots.
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Cooking with kidney beans
Kidney beans are large and meaty, with a firm skin and soft center. They soak up spices and sauce, which makes them a favorite in chili, stews, and rice and bean dishes.
They are bigger and sturdier than black beans, and more robust than white beans. Dried red kidney beans must be boiled hard for at least 10 minutes before simmering until tender. Canned ones are already cooked.
Questions folks ask
Why do kidney beans need to be boiled?
Raw red kidney beans contain a natural substance that can upset the stomach. Boiling them hard for at least 10 minutes makes them safe to eat.
Can I use kidney beans in a slow cooker?
Boil dried ones first, then slow cook. Canned beans can go straight in.
Can I swap kidney beans for black beans?
Yes, in most chili and soup recipes. The taste will be a bit milder.
Kitchen tips
- Soak dried kidney beans, then boil them hard for at least 10 minutes before simmering.
- Do not cook raw kidney beans only in a slow cooker. Boil them first.
- Simmer in a rich tomato sauce so they take on flavor.
- Rinse canned beans before adding to chili.
- Add them late in cooking if you want them to stay whole.