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You are here: Home / Legumes / Beans / Kidney Beans

Kidney Beans

Kidney beans are beans that when dried have a shape suggested of a kidney, though the shape disappears when cooked.

They are about 2 cm (1/2 inch) long.

They come in red and white varieties. See separate entries on each.

Cooking Tips


Both varieties have a creamy texture when cooked.

They need about 3 hours of boiling if unsoaked, closer to 2 if soaked before cooking.

Rinse canned ones in a sieve under running water to remove sludge and some excess sodium off them.

Substitutes

Great Northern Beans

Nutrition

Kidney beans, white or red, should never be eaten raw as they contain trace amounts of a poison that is destroyed by cooking.

Equivalents

1 pound (450g) dried = 2 to 2 1/2 cups dried = 5 to 6 cups, boiled

1 cup of dried beans = approx 8 oz / 225g = approx 3 cups, boiled

1 cup cooked, drained = 170g = 6 oz

1 15oz / 420g tin of cooked, drained and rinsed = 1 1/2 cups = 9 oz / 250g

1 19oz / 540 ml tin of cooked, drained and rinsed = 2 cups = 12 oz / 340g

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Other names

German: BohnenKerne
Dutch: Kidney Bonen
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Also in this article

  • Cooking Tips
  • Substitutes
  • Nutrition
  • Equivalents

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