recipes for red kidney beans? no chilli please....................?

Answer 1

cold beans, corn, cilantro, garlic, sugar, apple cider vinegar, and some oil. its a great side dish, i eat it as a meal sometimes. thomas

Answer 2

1

Answer 3

kidney bean coleslaw

INGREDIENTS
4 cups shredded cabbage
1/2 cup real bacon bits
1 (16 ounce) can kidney beans, rinsed and drained
2 celery ribs, thinly sliced
2/3 cup chopped onion
4 teaspoons minced fresh parsley
1/2 cup mayonnaise
2 tablespoons cider vinegar
1/4 teaspoon pepper
1/8 teaspoon salt
DIRECTIONS
In a large bowl, combine the cabbage, bacon, beans, celery, onion and parsley. In a small bowl, combine the mayonnaise, vinegar, pepper and salt; pour over cabbage mixture and toss to coat. Cover and refrigerate for 2-3 hours. Stir before serving


Super yummy don't forget the BBQ chicken or BBQ pork sandwiches. This is super easy and unique.

Answer 4

3 Bean Salad

1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 Tbsp fresh finely chopped rosemary

1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper

1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.

2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Answer 5

Kashmiri Rajamh Curry (Red Kidney Beans)

Ingredients:

2 cups boiled Red Kidney Beans. (1 can SW Kidney beans)
2 chopped tomatoes (2 tbsp tomato paste)
1 chopped onion
1 tsp ginger garlic paste
1/2" cinnamon stick
1 bay leaf
2-3 cardamons
1/4 tsp saunf (fennel seeds)
1/2 tsp garam masala
1 tsp corriander powder
1/2 tsp red chillies powder (if desired. can also use 1 or 2 whole red chillies)
1/4 tsp amchoor powder
1/2 tsp jeera/ cumin seeds
Salt to taste
pinch of asafoetedia/ hing/ heeng
2tbsp Olive Oil
1 tbsp fresh chopped corriander leaves

Method
1. Heat oild in a pan.
2. add asafoetida.
3. add bay leaf, cinna stick, cardamons.
4. Add Cumin/jeera
5. Add Saunf/fennel seeds.
6. Add ginger garlic paste.
7. Add chooped onions or onion paste. Fry it till it gets tender and brown.
Add chopped tomatoes. Fry them till they mix easily with the onion. The consistency should be smooth like a thick paste. (If you are adding tomato paste, just add 2 1/2 cup water to it and let it simmer for 4 mins).
8. Now add all the masalas (garam masala, amchur powder, chilli powder, corriander powder).
9. Fry it for some 3 mins. If the mixture is thick add 1/2 cup water and let it simmer for 2-3 mins.
10. Add kidney beans. And add 1 cup water to it. If you want it thicker add less water. If you want curry to be thinner add more water.
11. Boil it for 5 mins.
12. Add Salt to taste.
13. Add chopped corriander leaves to garnish.
14. Serve Hot with white basmati Rice/ jeera rice/ herbed Jamine Rice.

You can avoid Chillies if you want. No need to add chillies at all.

Answer 6

On this site you will find tons of recipies for red kidney beans.

http://www.cooks.com/rec/search/0,1-0,kidney_beans,FF.html
... recipes incl. serving suggestions

The kidney bean and ground beaf casserole is jummy and also the italian bean salad is an all time favourite.

Enjoy the cooking!

Answer 7

I couldn't just sit around and do nothing like my doctors suggested.

They didn't want me to do anything or to take herbs or herbal remedies, but I had to try something - they just wanted me to do dialysis!

This program allowed me to take control of my health. I went from Stage 4 to Stage 3 kidney disease.

It was easy to do and my BUN, creatinine and anemia are all in better ranges.

Reversing Your Kidney Disease?

Answer 8

I highly recommend sweet potato burritos. Just search for them on Yahoo. You will find lots of recipes.

Answer 9

Carribean style beans and rice:

4 slices smoked bacon or 1 small ham hock
4 cloves garlic, roughly chopped
1 cup dried red kidney beans, brought to a boil and cooled, drained
5 cups cold water
1 Scotch bonnet, halved and seeded, or 2 serrano chilis
1/4 teaspoon ground cinnamon
1 (14-ounce) can coconut milk
4 scallions, crushed*
2 sprigs fresh thyme
1/4 teaspoon ground allspice
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
2 1/2 cups long-grain rice, washed and drained


Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.

Chicken, Chorizo and Tortilla Stoup (Stew-like Soup)

1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Preheat medium soup pot over medium-high heat.
Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.

Preheat broiler.

Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.

Italian Antipasto Salad

1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.


Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper


Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.