Chef at 15:36, 2 October 2024

2024-10-02T15:36:05Z

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{{#seo:
|title=Kidney bean: Cooking Wiki
|titlemode=replace
|keywords=#kidneybean #beans #pressurecooker #naturalmethod #naturalpressurereleasemethod #kidney #pulses #vegetables #driedbeans #vegetableoil #pressurereleasemethod
|hashtagrev=12032020
|description=The kidney bean with its dark red skin is named for its visual resemblance to a kidney
}}


[[Image:Kidney beans.jpg|300px|thumb|right|kidney beans]]

The '''kidney bean''' with its dark red skin is named for its visual resemblance to a [[kidney]]. The '''kidney bean''' is also known as the '''red bean''', although this usage can cause confusion with other red [[beans]]. '''Red kidney beans''' (rajma in Hindi and Punjabi) are an integral part of the cuisine in northern region of India. Sometimes kidney beans are used in the red [[beans]] and rice of Louisiana Creole cuisine. Other times small red beans are used. Small red beans are noticeably smaller and darker than kidney beans. They have a smoother taste and are preferred for Cajun cuisine. Small kidney beans used in La Rioja, Spain, are called '''Caparrones'''.
==How to cook [[beans]] or pulses in a [[pressure cooker]]==
'''Use this basic guide if you do not have a specific recipe'''
* Pick through the beans and discard any discoloured beans or loose skins
* Soak in cold water for a minimum of the time shown, soaking overnight is usually the best way to achieve this
* Change soaking water a few times if possible
* Never cook the beans in the water they were soaked in
* Rinse the beans well at the end of the soaking period
* Ensure the [[pressure cooker]] is at least a quarter full
* Never fill the [[pressure cooker]] more than half full
* Always cover the beans with at least 5 cm (2") water
* Add 2 tablespoons of [[vegetable oil]] to the water - this reduces foaming
* Allow the [[pressure cooker]] to get to the required pressure and then begin timing
* Use the specified [[pressure release method]] - this is the [[natural method]] in the case of [[dried beans]] or [[pulses]]
* A bean is usually perfectly cooked when it can be easily squashed between your forefinger and thumb
* If the beans are not sufficiently cooked, return to pressure, cook for another 3 minutes and allow the pressure to reduce using the [[natural method]].
* Check that the beans are cooked to your liking.

<div class="wikitable-responsive">
{| class="wikitable"
|- style="vertical-align:top; text-align: center;"
!style="min-width: 20%;"|Type of Bean
!style="min-width: 20%;"|Cold Water Soak Time (minimum)
!style="min-width: 20%;"|Pressure Cooking Time
!style="min-width: 20%;"|[[:Category:Pressure_cooker_recipes#Internal temperature related to pressure|Cooking Pressure]]<br>High = 15 psi<br>Med = 10 psi<br>Low = 5 psi:
!style="min-width: 20%;"|[[De-pressurising a pressure cooker|Pressure Release Method]]
|- style="background: #f8f2d7;"
|Dried [[Kidney bean|Red kidney beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]]
|}
</div>

==See also==
{{Template:SeeAlso-Pressure-cooking-beans}}
{{5-a-day-veg-vars}}
{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Vegetables]]
[[Category:Beans]]

<code 'hashtagrev:12032020'>[[Special:Search/kidneybean|#kidneybean]] [[Special:Search/beans|#beans]] [[Special:Search/pressurecooker|#pressurecooker]] [[Special:Search/naturalmethod|#naturalmethod]] [[Special:Search/naturalpressurereleasemethod|#naturalpressurereleasemethod]] [[Special:Search/kidney|#kidney]] [[Special:Search/pulses|#pulses]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/driedbeans|#driedbeans]] [[Special:Search/vegetableoil|#vegetableoil]] [[Special:Search/pressurereleasemethod|#pressurereleasemethod]]
</code>

Kidney bean - Revision history

Chef at 15:36, 2 October 2024