Red bean

Soaking them in plenty of cold water for 8–12 hours helps them cook more evenly and reduces the simmering time. Drain and rinse them before cooking; discard the soaking water.

After soaking, simmer them gently in fresh water until tender, usually about 45–90 minutes. If they are kidney-shaped beans, bring them to a vigorous boil for at least 10 minutes first, then simmer until fully soft; never cook them from dry in a slow cooker.

Press one against the side of the pan or bite into it: it should be creamy all the way through, with no firm or chalky centre. Add acidic ingredients such as tomatoes or vinegar after the beans have softened, as they can slow cooking.

Use them in chilli, soups and stews, or serve them with rice. Red beans are also used in dishes such as Louisiana-style red beans and rice; small adzuki beans, often called red beans, are commonly cooked with sugar for sweet fillings and desserts.

Cool them promptly, then keep them in a covered container in the fridge and use within 3–4 days. Freeze portions with a little cooking liquid so the beans do not dry out; thaw them in the fridge or reheat them straight from frozen.

Yes. Drain and rinse tinned beans, then add them near the end of cooking; they need only a few minutes to heat through and can turn mushy if simmered for a long time.

The names are used loosely: red kidney beans are one kind of red bean, while small red adzuki beans are a different pulse with a sweeter flavour. Check the shape and size, since cooking times and common uses differ.