Tuesday, February 13, 2007
Red kidney beans
These North American beans have a slightly sweetish flavour and a floury texture. If purchased dried, they must be soaked and cooked prior to use. Butter or cannellini beans can be used in recipes instead of red kidney beans - they have a similar texture. Uses: They are associated mainly with Mexican cookery, especially chilli con carne. They can also be used in casseroles or as a vegetable. Due to their dark red colour they are often used in salads. To store: Store in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days. To prepare: Soak the dried beans in water for at least 5 hours and drain. Place the beans in a saucepan and cover with water, boil briskly for 10 minutes. If the beans are to be cooked in a recipe, then follow the recipe. If the beans are to be used as a vegetable they need to be soaked overnight in cold water. Drain and place in a pan with fresh water and boil briskly for at least 10 minutes. Then simmer gently for 1-1½ hours until tender. Five minutes before the end of cooking time, add salt to taste. Drain and serve. -------------------- |
