Kidney beans are kidney-shaped varieties of the common bean, Phaseolus vulgaris. Red kidney beans have a firm skin and creamy interior; white kidney beans include cannellini. They are used in chili, bean salads, soups, stews, and dishes such as rajma.
Dried and canned kidney beans need different preparation. Commercially canned beans are already cooked and can be drained or rinsed before use. Dried red kidney beans contain lectins that can cause illness if the beans are raw or inadequately cooked. They need proper soaking and boiling before eating; a slow cooker alone is not suitable for cooking dry red kidney beans.
Follow the package directions and Health Canada's preparation guidance. Once safely cooked, kidney beans can be added to a slow-cooked dish. Their mild flavor pairs well with tomatoes, onions, garlic, cumin, and chili peppers.