The method of pickling kidney beans is as follows:

Ingredients

One pot, one jar, one pepper 50g, 100g salt, 500g kidney beans

Steps/method

1. Buy fresh beans from the market (note that the beans must be tender, so that the pickled beans will be more delicious). Wash them with water first, then add water to the pot and add Sichuan peppercorns and salt. Boil, wait until boiling, then let cool and set aside.

2. Prepare a sealed and clean jar, put the washed beans into the jar, and then pour the pepper salt water into it (the water should just cover the beans) , but do not fill it up, try to occupy 3/4 of the jar space.

3. Finally, seal the mouth of the jar with clean water and place it in a cool and ventilated place for 4-5 days, so that the delicious pickled beans will be pickled. Okay,

Edible kidney beans must be cooked thoroughly to eliminate unfavorable factors, seek advantages and avoid disadvantages, and better exert their nutritional benefits. Tender pods contain approximately 6% protein, 10% fiber, and 1 to 3% sugar. Dried beans contain approximately 22.5% protein and 59.6% starch. The fresh pods can be eaten as vegetables, dehydrated or canned.

Phaseolus vulgaris is also a rare food with high potassium, high magnesium and low sodium. This feature is of great use in nutritional therapy. Phaseolus vulgaris is especially suitable for patients with heart disease, arteriosclerosis, hyperlipidemia, hypokalemia and salt-averse patients. The main components of kidney beans are protein and crude fiber. They also contain amino acids, vitamins, calcium, iron and other trace elements. The protein content is higher than that of chicken, the calcium content is more than seven times that of chicken, the iron is four times that of chicken, and the content of B vitamins is also higher than that of chicken.