Kidney beans are one of the most popular legumes because of their deep red color and robust flavor. They make a great addition to salads, chili, rice dishes, and more.
IMPORTANT: Kidney beans contain the toxin phytohaemagglutinin, which can only be destroyed by boiling. Do not cook dry kidney beans in a slow cooker! The FDA recommends presoaking kidney beans for at least 5 hours and boiling for at least 10 minutes.
Cooking directions: Add 3 cups cold water to 1 cup dry kidney beans. Soak overnight. Drain and rinse beans. Add 3½ cups fresh water and bring to a boil. Be sure to boil for at least 10 minutes. Reduce heat to medium-low and simmer for about 90 minutes or until tender. Drain, rinse, and discard cooking liquid.
Sealed in a #10 can with oxygen absorber for long-term storage. See our Shelf Life and Storage Guidelines pages for further information.
