Kidney beans can be blanched in boiling water for more than 10 minutes before cooking, and it usually takes about 15-20 minutes to cook until the green color of kidney beans disappears during cooking. Kidney bean seeds contain toxic protein, which can only be destroyed by high temperature. Therefore, eating kidney beans must be thoroughly cooked to eliminate toxicity and give full play to its nutritional value, otherwise it will cause poisoning.

Kidney beans are rich in protein, fat, carbohydrate, dietary fiber, vitamin A, radish, thiamine, riboflavin, nicotinic acid, vitamins C and E, calcium, phosphorus and sodium. Among them, the content of calcium is about twice that of soybean.

Kidney beans can be eaten in many ways, such as frying, stewing and pickling. Common practices are fried kidney beans, eggplant beans, stewed potato kidney beans, sweet beans, salted beans, kidney bean rice and so on.