Kidney beans are also called kidney beans, acacia beans, and poached beans. They are also a leguminous plant that is often eaten. There are many kinds of kidney beans, such as white kidney beans, purple kidney beans, and flowered kidney beans. They are not easy to cook, so they can be soaked for a period of time in advance before cooking. Let’s see how to do it in detail. 1. How to boil purple kidney beans 1. Simmer over low heat

It is easier to cook kidney beans over low heat. Before cooking, you can put it into the pot, soak it in water for one hour, and then boil it over fire. Turn the heat to low and let it boil slowly so that the kidney beans in the pot are heated evenly and cooked as quickly as possible. 2. Soak in advance

Soak kidney beans for a period of time in advance before cooking, which is especially easy to cook. If necessary, the kidney beans can be washed with water 12 hours or even 24 hours in advance and then soaked in clean water. During the soaking process, it will absorb water and expand, allowing it to expand relatively. To soften, add soaked kidney beans to a pot and cook quickly. 2. How long does it take to boil kidney beans to make them rotten?

If you use an ordinary pot to stew kidney beans, you need to soak the kidney beans overnight. When boiling, the amount of water should be more than 20cm below the ingredients. Simmer on low heat for about two hours to soften them. Kidney beans contain a toxic protein that must be destroyed at high temperatures, so be sure to cook them thoroughly before eating them.

If using a pressure cooker, soak first in cold or warm water at room temperature for 12 hours. After the beans are completely swollen, pour out the water, add water to the pressure cooker and cook for 20 minutes, or cook over high heat. 3. The efficacy and role of kidney beans

Kidney beans are rich in fat, sugar and vitamin C. The calcium content is more than 7 times that of chicken, the iron content is 4 times that of muscle, and the B vitamins are also higher than chicken. Containing saponins, uremic enzymes and various globulin, it is a high potassium and low sodium food. It has high nutritional value and dietary health effects. It is especially suitable for patients with heart disease, arteriosclerosis, hyperlipidemia, hypokalemia and those who avoid salt. Patients with digestive dysfunction and chronic gastrointestinal diseases should eat less.