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Kidney beans are named for their distinctive shape and are a staple in chili, salads, and Creole cooking. They have a slightly sweet flavor and hold their shape well when cooked.
Raw kidney beans contain high levels of phytohaemagglutinin (a lectin) that causes severe food poisoning. Boiling for at least 10 minutes destroys this toxin. Never slow-cook from raw - always pre-boil.
Red kidney beans have a stronger, earthier flavor and hold shape well. White kidney beans (cannellini) are milder, creamier, and popular in Italian cooking. Nutritionally, they're very similar.
Store dried beans in an airtight container for up to 2 years. Canned beans last 2-5 years. Cooked beans keep 4-5 days refrigerated or 6 months frozen. Never eat raw kidney beans.
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