We are really going through our dried bean stash over here, as it seems like canned beans are out of stock at all the grocery stores. The bean of choice today are red kidney beans, prepared in delicious, vegan and gluten-free, one pot red kidney beans.
Do Kidney Beans Boost Your Immune System?
Yes! Kidney beans contain antioxidants that boost the immune system. They are also an excellent source of healthy amino acids (aka protein), vitamins and minerals which help build the cells of our immune systems. Plus, these one pot red kidney beans are spiced with both turmeric and cumin, which both help boost the immune system.
Kidney beans also have a number of other health benefits, including:
- improves heart health and lowers cholesterol
- supports brain function and improves memory
- natural detoxifier
- aids in digestion
- supports weight loss
- has anti-aging properties
How to Cook the Best Kidney Beans
To make the best kidney beans, follow these key preparation steps:
- pick them over to remove any small stones or debris that may be hiding in your beans.
- pre soak the beans for at least 8 hours or overnight. This will cause the beans to absorb moisture and increase in size, and in turn will make the beans cook faster.
- soak with baking soda to remove the gassiness from the beans and make them easier to digest.
Once your beans are ready, cook them with sauteed onions and garlic and a combination of spices including turmeric, cumin, and dried mint.
How to Store Cooked Kidney Beans
Kidney beans reheat really well and makes for amazing leftovers. They can be stored in a sealed container in the refrigerator for up to 5 days. They also freeze really well and can be stored in the freezer for up to 3 months.
When you are ready to eat, simply allow thaw the beans in the refrigerator and then reheat for a few minutes in a saucepan. The best part is that frozen kidney beans will pretty much taste the same as they did on the day that you made them. This is why I never cook a small batch. I always double up on the recipe so that I can freeze any extras for weeks or months to come.
Use your dried kidney bean stash to make flavourful, one pot red kidney beans. It is vegan, gluten-free, and packed with plant-based protein.
- 1 cup dry red kidney beans
- 1/4 teaspoon baking soda
- 1 teaspoon olive oil
- 1/3 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon turmeric
- 3 cups boiling water, divided
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried mint
- 1/2 teaspoon Italiano seasoning (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- fresh cilantro, chopped (optional, for garnish)
- chopped onions (optional, for garnish)
- Pour kidney beans into a medium bowl. Rinse and drain. Cover with an inch of lukewarm water and add baking soda and stir. Let the beans soak for 8 hours or overnight. Drain and rinse before cooking.
- In a large pot, heat oil over medium heat. Add onions, garlic, and turmeric. Saute until onions are soft and translucent (about 2-3 minutes). Pour in 1 cup of boiling water into the pot and stir together.
- Stir in the pre-soaked kidney beans, remaining boiling water, tomato paste, cumin, mint, Italiano seasoning (optional), and salt and pepper. Turn the heat up to high and bring to a boil. Then, turn to low and simmer uncovered for 45 minutes. Check on the beans and remove from heat if they are ready. If they are still not cooked fully, continue to cook and keep checking on them every 10 minutes.
- Pour the water into a blender along with 1/2 cup of the beans, and blend. Stir the sauce back into the pot. If you prefer a thicker consistency, continue to simmer until you reach the consistency that you like. If you want to thin it out, just add a little water.
- Season with more salt and pepper (to taste) and serve over rice with some fresh cilantro and chopped onions on top, or with a biscuit or dinner roll on the side.
- Category: Vegetarian