Kidneybonen

Kidneybonen, also known as kidney beans in English, are the edible seeds of the common bean plant Phaseolus vulgaris. They are typically red to deep red and have a curved, kidney-like shape. Kidney beans are grown in warm climates and are widely cultivated in the Americas and other regions.

In cuisine, kidney beans are used in a variety of dishes such as chili con carne, stews, soups, curries, and salads. Dried kidney beans require soaking and long cooking times, while canned kidney beans are convenient and pre-cooked, ready to eat after rinsing.

Nutritionally, kidney beans are a good source of plant-based protein and dietary fiber, and they supply minerals such as iron and potassium. They are low in fat and can contribute to a balanced diet. As with many legumes, soaking and thorough cooking help reduce antinutrients and improve digestibility.

Safety is an important consideration: raw kidney beans contain phytohaemagglutinin, a toxin that can cause nausea and vomiting. Boiling the beans for at least 10 minutes destroys the toxin; do not use undercooked beans. When using dried beans, discard the soaking water and rinse well. Canned kidney beans are typically ready to use, but should be rinsed before adding to recipes.

Cultivation and storage: Kidney beans are grown as a warm-season annual legume. They prefer well-drained soil and full sun. Dried kidney beans store well for long periods in a cool, dry place, while canned beans should be refrigerated after opening and used within a few days.