How to cook kidney beans

As their name suggests, kidney beans are kidney-shaped. They are available in an assortment of colors. Chili lovers will readily recognize the most common kidney bean: the red kidney bean, which has a deep-red color and a full flavor.

Another type of kidney bean is the flageolet; its seeds are small, thin, and pale-green. Mainly available dried, canned, or frozen in the United States, flageolets are more popular in Europe. The cannellini bean is another type of kidney bean. It is large and white and has a more delicate flavor than the red kidney bean.

Kidney beans are an excellent source of folic acid and a good source of iron, magnesium, phosphorus, potassium, copper, and thiamin.

How to cook kidney beans

Kidney beans commonly are canned. If you choose to use fresh beans instead of canned, prepare red kidney beans by presoaking and then simmering them in water, covered, for 1 1/2 hours. Flageolets and cannellini beans can be cooked with the same method for 25 to 30 minutes.

Serving suggestions

Consider red kidney beans an all-purpose bean. They make good additions to chili and can be baked, pureed, or refried. Cannellini beans can be added to salads or soups. Flageolets are often served in a white sauce seasoned with shallots, thyme, bay leaf, and clove. In this way, they are said to be served “French style”. In France, they also may be served with a roast leg of lamb.