FOOD NEWS
Black Beans Vs Kidney Beans: What's The Difference?
BY SEPTEMBER GRACE MAHINO
Black and kidney beans are two common pantry staples, and while you might think of them as interchangeable, they differ significantly in flavor and preparation.
Black beans have a matte black coating with distinctive white dots or slivers at the center with a subtle boat-like shape and a length of about half an inch.
When cooked they’re soft and velvety with a mild, sweet flavor that adapts well to many dishes. They can be used as a binding agent or even in desserts to add a creamy texture.
After being soaked and cooked for 60 to 90 minutes, dig into a meal that's rich in flavonoids with antidiabetic, anti-inflammatory, and antimicrobial effects.
Kidney beans get their name from their distinct kidney-like shape, and while they’re typically a deep red color, there are also white, brown, and speckled varieties.
The beans have a creamy yet hearty texture with a mildly nutty, earthy flavor, but they also take on the flavors of other ingredients they’re cooked with.
Kidney beans are rich in antioxidants, minerals, and protein, but they contain toxic phytohaemagglutinin (PHA), which must cooked properly to neutralize.
Kidney beans must cook for 90 to 120 minutes, and to ensure they’re safe to eat, let them reach 212 degrees Fahrenheit for 10 minutes to neutralize any PHA compounds.