Kidney beans are quite large compared to other beans. They are kidney-shaped red-brown beans and have a thick skin. These beans are mainly used in chili con carne, Mexican soups and Caribbean dishes because they retain their shape during cooking. They are firm, do not disintegrate quickly and have a slightly sweet, fleshy taste. During cooking, this bean gives a pink tint to the water and other ingredients. Only add some salt if the beans have become softer by cooking, otherwise the skin will harden. The beans are from South America and are particularly popular in Latin American, Indian and Caribbean cuisine.
Kidney beans must be well soaked because the skin contains toxic substances in raw form. It is important that the beans first cook vigorously for 10 minutes before they are cooked through. They can also be used in salads and stews in addition to chili con carne. In Russia the red beans are processed in salads and with prune jam to a stew.
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