can kidney beans or great northern beans
Both canned varieties are excellent sources of plant-based protein and dietary fiber, with kidney beans providing additional antioxidants. They also contain iron, folate, and manganese, though sodium content varies by brand.
About
Canned kidney beans and great northern beans are preserved legumes (Phaseolus vulgaris) that have been cooked and sealed in liquid or brine. Kidney beans are characterized by their deep red color and large, kidney-shaped form, with a slightly earthy, nutty flavor and firm texture that holds up well during cooking. Great northern beans are smaller, cream-colored legumes with a delicate, mild flavor and tender consistency. Both varieties are typically canned after harvest to preserve them without refrigeration, making them convenient pantry staples that retain most nutritional properties of their dried counterparts.
Culinary Uses
Canned beans serve as quick-cooking proteins in a wide range of cuisines. Kidney beans are staple ingredients in chili, bean stews, salads, and rice and bean dishes, particularly in Mexican, Creole, and Southwestern American cooking. Great northern beans are commonly used in soups (minestrone, pasta e fagioli), baked bean preparations, and as a base for bean dips and purées. Both varieties can be rinsed and drained to remove excess sodium before use, or their liquid can be incorporated into soups and braises. They pair well with aromatics, tomatoes, cumin, garlic, and bay leaf.