K is for Kidney Beans

 

Kidney beans are among my favorites. I like to use them for making chili, most of all. They are an excellent source of plant-based protein and dietary fiber, which aids digestion and satiety. They're a good source of several vitamins and minerals, such as molybdenum, folate, iron, copper, manganese, potassium, and vitamin K1.

They can help control blood sugar levels, since they are low glycemic. They also promote colon health and reduce the risk of colon cancer.

Be aware, though, that it is very important to thoroughly cook kidney beans, since they contain high amounts of a toxic protein called phytohaemagglutinin. It's important to soak kidney beans over night, then boiled for at least 10 minutes. Drain that water, rinse the beans, then you can cook them in fresh water, either in a slow cooker, Instant pot, or on the stovetop.

I like cooking them fairly simply, with just water, salt, garlic and onion powders. Then serve them over whole wheat toast, with diced fresh onions and tomatoes, and gravy poured over all. It's a delicious, simply, filling meal.

Cooked kidney beans are a good addition to fresh salad, as well.

Do you have a favorite way you like to eat kidney beans? Please share in the comments below.