Kidney beans have become a large part of my diet since I returned from Nicaragua and began an "eating cheap and simple" kick.
I am currently boiling some beans, having decided to graduate from canned beans to dried. I dutifully soaked them overnight, removed the damaged beans, and rinsed. Somehow I thought it would take half an hour of boiling until they were tender. After an hour I decided to google my problem. It turns out an hour and a half is what you need.
I also learned that kidney beans are an excellent source of molybdenum. One cup of kidney beans contains 177% of your daily intake! Molybdenum is an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites.
Kidney beans also contain lots of fibre, iron, and protein. There are a few other benefits, but I don't want to bore my faithful readers so you can check out this website if you're interested.
I received some great tips on cooking with cabbage, including a postcard from Sheena. Thanks to you all. Now, anyone have tips on cooking with kidney beans? My repertoire is limited to "gallo pinto".
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I've been doing the dried bean thing for about a year now. I keep some canned beans around, just for those times I need a quick fix, but mostly I boil my own. Even if you soak, it can still take awhile. One idea I came across is to begin the soaking process with boiling water - get a jump start on it.
Right now I'm experimenting with soaking/cooking dried beans and then freezing them to see what happens. I used some frozen black beans in a casserole and it worked fine, but because it was in a casserole, the texture/shape didn't need to hold up.
Kidney beans can be good with other stuff in wraps. Bean salad is always a good one too: assorted beans (i usually include black beans) corn, tomato, cilantro and some type of vinagiarette and away you go.
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