These dried beans are beige with brown streaks, but they turn a uniform brown when cooked. They're often used to make refried beans. These are in the kidney bean family. They are an excellent replacement of kidney beans in chili.|
Serving Size: 1/4 cup dry (54 g)
Nutrient Amount % DV
Calories 190 Calories from Fat 5 Sodium 0 mg 0%
Total Carbohydrate 34 g 11% Dietary Fiber 10 g 40% Protein 13 g
Calcium 8% Iron 20%
Basic cooking: For every 2 cups of beans add 10 cups of hot water. Heat to boiling, let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour, but preferably four hours or more. Discard the soak water. For simple boiled beans, place the soaked, rinsed and drained beans in a large saucepan with fresh hot water. Water level should come to about one inch above the beans. For 2 cups of dry packaged beans, a tablespoon of cooking oil may be added to reduce foaming and boil-over; olive oil, butter or margarine also can be used for more distinctive flavors. If the water should foam, skim it off once or twice. Boil beans for 10 minutes, then simmer until tender (approximately 1 to 2 hours, depending on the variety). Add seasonings such as garlic, onion, oregano, parsley or thyme during the cooking time, if desired.
Equivalents: 1 pound of dried beans = 2 cups dried beans = 6 cups of cooked beans.