Red kidney beans and fenugreek are both members of the pea family, fabaceae. Kidney beans hold their shape when cooked and are a common ingredient in chili con carne and three bean soup. You may not know that cooking red kidney beans with salt, tomatoes or other acidic ingredients slows down the cooking time. Canned red kidney beans require no additional cooking.
History
The name kidney bean comes from its shape, which is similar to the bodily organ of the same name. Information gathered by the New York Agricultural Experiment Station says the name kidney bean was first used in 1551 by the English. In 1629 kidney beans were considered an item for richer men's tables, and by 1683, although once a rarity, kidney beans had become common food.
Types
Red kidney beans come in more than 30 varieties and are grown in countries around the world. According to Michigan State University, three types of kidney beans grown in Michigan are Charlevoix, Montcalm and Mecosta. The Charlevoix variety produces dark red kidney beans on a bush. It has pale lavender blossoms and is susceptible to common mosaic, halo and bacterial blights. Montcalm red kidney beans look like the Charlevoix but have almost-white blossoms. They are tolerant to halo blight and some races of the common mosaic virus.
Cooking
Spread your red kidney beans out on a light surface to remove any erroneous objects. Afterwards, place the kidney beans in a strainer and rinse them under cool water a couple of times to remove any dirt and remaining debris. Soaking beans overnight in water makes them easier to digest, causes less flatulence and helps them cook faster. To cook kidney beans, place them in a pot with water at a ratio of 1:3. Bring the pot of red kidney beans and water to a rolling boil, reduce the heat to simmer and cover the pot for about one and a half hours. If desired, skim of the foam that may form at the top. You can lift the lid to stir and check the beans any time you want.
Nutritional Information
The USDA Nutrient Database provides nutritional information of kidney beans per 100g of dried beans. Each 100g of red kidney beans provides 23.6g of protein and 24.9g of dietary fiber. This serving of red kidney beans contains 407mg of phosphorus, 1,406mg of potassium, 140mg of magnesium and 394.10 micrograms of folate.
Food Safety
The University of Minnesota Extension Office warns, "Of all common beans, only kidney beans are considered toxic when raw." Once cooked, the toxins in red kidney beans are denatured, and can't hurt you. The university goes on to caution against sprouting red kidney beans and urges you to cook them thoroughly.
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