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I vastly prefer pintos/red beans (and black beans, for that matter) in chili versus kidney beans. I guess b/c they're larger, and, I believe, more mealy in texture, they alter the texture in a way I don't enjoy when they're in chili.
I grew up with chili made with kidney beans - when I began making my own I used dark red and light red kidney beans for years - my younger children don't care for dark red beans, so I changed my chili to pinto beans and red beans (light colored) or just pinto.
Well I made my usual chili with the pinto beans and it was not a hit. We are used to the extra bite-maybe crunchiness- of kidney beans and found the pinto beans too mushy for our taste. next time I'll try black beans. Thanks for the suggestions.
so what do you do with kidney beans besides chili and 3 bean salad? Just eat them alone?
I have an excellent kidney bean curry, and put them in pasta e fagioli. I'll post the recipes later.
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