Who should not eat kidney bans?

Raw or inadequately cooked kidney beans are toxic due to a natural toxin called phytohaemagglutinin. People with certain digestive sensitivities or allergies should also avoid them.

Are kidney beans really good for your kidneys?

Yes, kidney beans are considered healthy and kidney-protective. They are a good source of plant-based protein and nutrients, making them suitable for people with kidney disease, though moderation is key for those with advanced conditions.

Why should you not boil kidney beans?

Boiling kidney beans is necessary to destroy toxins, but over-boiling can ruin their flavor and texture. Proper soaking and cooking are essential to make them safe and tasty.

Is squash and zucchini good for kidney disease?

Squash and zucchini are low in potassium and phosphorus, making them excellent choices for people with kidney disease. They are kidney-friendly and nutritious

How long does it take to cook squash and kidney beans together?

It depends on whether you're using canned or dried beans. With canned beans, this recipe squash and kidney beans comes together in about 30-40 minutes. If you're working with dried beans, you’ll need to factor in soaking and cooking time, which adds a few extra hours.

Can I swap kidney beans for another type of bean?

Absolutely! Black beans, cannellini beans, or even chickpeas are all great substitutes. Each will slightly tweak the texture but still give you a hearty, satisfying dish.

What if my squash turns mushy?

Don’t sweat it! Mushy squash may not look perfect, but it’ll still taste amazing. If you want firmer pieces, make sure to cut uniform cubes and avoid overcooking.

Recipe Squash and Kidney Beans: How to Perfect It Every Time

Name: Recipe: Squash and Kidney Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegetarian
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp ground coriander; ½ tsp salt (adjust to taste); ¼ tsp black pepper; 2 cups butternut squash, peeled & diced; 1 can (15 oz) kidney beans, drained & rinsed; 1 can (14 oz) diced tomatoes; 2 cups vegetable broth; 1 tsp apple cider vinegar or lemon juice; ½ tsp red pepper flakes (optional, for heat); Fresh cilantro or parsley, for garnish

Description

Looking for a hearty, nutritious meal that’s packed with warmth and flavor? This squash and kidney bean stew is the perfect blend of sweet, savory, and a little spice! Whether you’re meal-prepping or just need a comforting dinner, this dish is a winner.

Ingredients

Scale

For the Stew:

1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp salt (adjust to taste)
¼ tsp black pepper
2 cups butternut squash, peeled & diced
1 can (15 oz) kidney beans, drained & rinsed
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 tsp apple cider vinegar or lemon juice
½ tsp red pepper flakes (optional, for heat)
Fresh cilantro or parsley, for garnish

Instructions

Sauté the aromatics: Heat olive oil in a pot over medium heat. Add the onion and cook until soft, about 3 minutes. Stir in the garlic, cumin, paprika, coriander, salt, and black pepper. Let it sizzle for 30 seconds to release the flavors.
Add the squash & beans: Toss in the diced squash, kidney beans, and diced tomatoes. Stir well to coat everything in the flavorful spices.
Simmer: Pour in the vegetable broth, bring it to a boil, then reduce heat and let it simmer for 20-25 minutes, until the squash is tender.
Finish & Serve: Stir in apple cider vinegar (or lemon juice) to add brightness. Adjust seasoning if needed. Serve hot, garnished with fresh cilantro or parsley.

Notes

Swap butternut squash for pumpkin or sweet potatoes for a fun twist!
Mash some of the squash pieces with a fork to thicken the stew.
Serve with crusty bread, rice, or quinoa for a complete meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner, Main Course
Method: Simmering
Cuisine: Vegetarian, Comfort Food

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 8g
Sodium: 400mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 9g
Cholesterol: 0mg

Keywords: squash and kidney bean stew, hearty vegan stew, vegetarian comfort food