How to reheat kidney beans
Kidney beans are generally dark red in colour, come in several different varieties, are commonly used in soups or chilli and are available for purchase year round, with shops selling dried and tinned beans.
While tinned beans are already cooked and are therefore ready to use, some people prefer cooking their own kidney beans. Kidney beans are a great source of vitamins and minerals -- just 250 ml (1 cup) of kidney beans has 600 mg of potassium and 13 g (1/2 oz) of protein. Reheating kidney beans that have been stored in the fridge or freezer is relatively easy to do.
Place the kidney beans in a microwave-safe container. Using a container that is not approved for use in the microwave may be hazardous to your health.
Add enough water to the dish so the kidney beans are covered in water. This will help the beans reheat completely without drying them out. Loosely place the lid over the container, being careful not to snap it into place. You merely want to cover the dish, not close it completely.
- Kidney beans are generally dark red in colour, come in several different varieties, are commonly used in soups or chilli and are available for purchase year round, with shops selling dried and tinned beans.
- Add enough water to the dish so the kidney beans are covered in water.
Place the dish in the microwave and set the timer for two minutes. After the beans are finished heating, carefully remove the container and stir the contents. The water should have evaporated and the beans will be hot. If this has not happened, place the beans in the microwave again and reheat for another minute, checking again after the timer has gone off.
- Consuming food that has expired is extremely dangerous. If your kidney beans have been in your fridge for longer than five days or in the freezer for more than three months, dispose of them.
Natalie Chardonnet began writing in 2006, specializing in art, history, museums and travel. In 2010, she presented a paper on those subjects at the National Conference of Undergraduate Research. Chardonnet has a Bachelor of Arts in art history and a minor in Italian studies from Truman State University, in addition to a certificate in French from Ifalpes University in Chambery, France.