Red kidney beans

Soak them in plenty of water for at least five hours, then drain and cover with fresh water. Boil vigorously for at least 10 minutes before simmering until tender, usually about 45–60 minutes; never cook dried kidney beans from raw in a slow cooker.

They’re already cooked, so drain and rinse them, then add them to the dish near the end just long enough to heat through. Adding them too early can make them break up.

They’re a classic in chilli con carne and work well in bean salads, soups and stews. In the Indian dish rajma, they’re simmered in a spiced tomato sauce and served with rice.

Black beans or pinto beans make good substitutes in chilli; both hold their shape and take up the sauce’s spices. For a milder flavour, use cannellini beans, though they’re softer.

Cool them promptly and keep them in a covered container in the fridge for up to three days. You can also freeze cooked beans in portions, with a little cooking liquid to help prevent them drying out.

No. Raw and undercooked kidney beans contain a natural toxin that can cause severe nausea, vomiting and diarrhoea; soaking alone does not make them safe. Boil dried beans vigorously for at least 10 minutes, then cook until fully tender.

Yes. A 100 g portion provides 9.8 g of fibre, so a modest serving adds plenty to a meal.