Ingredient Name: Red kidney beans, red beans

Traditional Chinese Name: 菜豆(cài dòu)

What is this?

• A bean which is red in color (dark red) and in the shape of a kidney (thus the name kidney bean)
• It is a larger species of the red beans group and is not as commonly used in Chinese cuisine (whereas it is an integral part of Indian cuisine)
• Raw kidney beans are toxic and must be boiled for at least 10 minutes (even if used in slow cooking)
• It is a very starchy bean with a red shiny, smooth exterior and absorbs the flavor of whatever you’re cooking
• Available in both a dried or canned version for consumption

How do I prepare it?

• Soak in water for at least 5 hours before usage (and discard soaked water)
• Boil in water at least 100 °C for at least 10 minutes before consumption

Where can I buy this?

This is available in most supermarkets (Asian and Western)

What is the cost

• Very affordable

Any benefits?

• Excellent source of soluble & insoluble dietary fibre which can help eliminate cholesterol from the body
• Low in fat and high in protein
• Kidney beans are an excellent source of folate and manganese
• They also help prevent blood sugar levels from rising too quickly after a meal (which makes it an ideal food for diabetics)
• Helps reduce heart attack risk

Any precautions?

• Soak in water for at least 5 hours before usage (and discard soaked water) – rinse beans with fresh water before usage
• Boil in water at least 100 °C for at least 10 minutes before consumption as raw/uncooked red kidney beans are toxic

Additional Information

• Red kidney beans stored in an airtight container in a cool, dry, dark place for up to a year
• Cooked red kidney beans will store for up to 3 days in the fridge in a sealed container

Another species of red bean (also known as multi-colored kidney bean)