Soak dried red kidney beans, throw away the soaking water and boil them in fresh water before using them in a recipe. For a conservative home method, the European Food Safety Authority advises soaking for 6 to 12 hours and boiling in fresh water for at least 30 minutes. Continue cooking until the beans are tender.
Do not use a slow cooker to cook dried red kidney beans from raw. They naturally contain a lectin that can cause food poisoning when the beans are raw or undercooked. If dinner is soon, choose commercially canned kidney beans and follow the label. The canning process has already treated the beans with heat.
- Allow time to soak the dried beans.
- Discard the soaking water and boil the beans in fresh water.
- Use canned beans for recipes that need ready-cooked beans.
- Avoid tasting raw or undercooked beans.
In this guide
Section 1 of 5
Decide whether you have time to use dried beans
Dried red kidney beans require both soaking and boiling. Commercially canned red kidney beans have already been heated sufficiently to address the lectin risk. A recipe that calls for cooked beans assumes this step is complete. Health Canada’s guidance on lectins in dry legumes
| What you have | What to do |
|---|---|
| Dried red kidney beans | Soak and boil before using |
| Beans that have only been soaked | Drain and boil in fresh water |
| Commercially canned kidney beans | Follow the label and use as cooked beans |
| A slow-cooker recipe | Use canned or fully cooked kidney beans |
| Little time before dinner | Choose canned beans instead of shortening the preparation |
Section 2 of 5
Soak, drain and bring fresh water to a vigorous boil
Use a large enough container for the beans to expand. Soak for 6 to 12 hours, discard the soaking water, and transfer the beans to fresh water. Bring the pot to a vigorous boil and maintain the boil for at least 30 minutes before continuing to cook them until tender. Count the boiling time once the water is boiling, rather than from when you turn on the stove. EFSA’s guidance on undercooked beans
Do not taste the beans while they are still undercooked. Soaking changes the texture but is only one part of the preparation.
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Section 3 of 5
Use the right beans in a slow-cooker recipe
Health Canada advises against cooking dry red kidney beans in a slow cooker because it may not get hot enough to destroy the lectins. If a stew needs a long slow cook, prepare the beans separately by boiling and cooking them thoroughly first, or use commercially canned beans. Stir the cooked beans into the recipe at the stage it specifies.
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Section 4 of 5
Plan a batch you can store safely
Cook the amount you can use. If you are saving a suitable portion, divide it into clean containers and refrigerate it promptly according to safe food handling guidance. Label what you cooked and when. Use clean utensils to take out the portion you need. Singapore Food Agency’s home food safety tips
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Section 5 of 5
Common kidney bean questions
Are soaking and slow cooking enough?
Use the boiling step for dried red kidney beans. Choose canned beans if the recipe skips it.
Do canned beans need the same boil?
Commercial canning already addresses the lectin hazard. Follow the product instructions.
Can I use the soaking liquid in the stew?
Discard the soaking liquid and use fresh water for boiling.