Canned beans can be drained, rinsed and then used at once with other ingredients immediately.

All kidney beans once cooked can be enjoyed cold in salads or made into purées with the addition of oil and served as a dip. Red kidney beans are often associated with chilli con carne.

See our step-by-step guide on how to make chilli con carne.

Recipe suggestions:

Try a simple kidney bean curry, a mild chilli & bean pasta bake, chicken & bean enchiladas, or a slow-cooked bean casserole with classic French flavours.

For something a little different, try lamb chops with crushed kidney beans as an alternative to mash.

How to store kidney beans

Dried beans last for years if kept in a dry, dark place, safe from pests. Canned cooked beans last as long and should be a basic in every store cupboard.

Availability

Canned, pre-cooked beans are often more easily available than dried varieties. These are a very good choice for cooking with, saving hours of care, but should always be drained and rinsed before use.

Choose the best kidney beans

Dried kidney beans of all kinds should be whole and shiny. Long storage makes them prone to insect intrusion, so if buying in bulk, inspect carefully. Pre-packed dried beans are usually more reliable.

Canned pre-cooked kidney beans present no problems. Some come packed in water, which is thickened by starches naturally produced by the beans, but it can also contain preservatives, so this should be rinsed away.

For plenty of inspiration, try our collection of ultimate kidney bean recipes.