Kidney Beans

Kidney beans are one of the most recognisable and popular dried beans worldwide. They come in several colour variants — dark red, light red, and white (cannellini) — but the classic dark red kidney bean is the most iconic, with its glossy, curved shape and rich burgundy colour. They have a firm, creamy texture when cooked and a mild, slightly sweet flavour.

Kidney beans are a staple in cuisines around the world. They’re essential in chilli con carne, Cajun red beans and rice, Indian rajma, and many Caribbean stews. Their firm texture holds up well in long-cooked dishes, and they absorb surrounding flavours readily. In Australia, they’re one of the most commonly used tinned beans, though the dried form offers better texture and economy for those willing to soak and cook them.

Dried kidney beans require thorough cooking — they must be boiled vigorously for at least ten minutes to destroy naturally occurring lectins before simmering until tender. Tinned kidney beans have already undergone this process and are ready to use.