dried kidney beans
Dried red beans that need soaking before cooking.
Caution: Raw or undercooked kidney beans are toxic, so discard the soaking water and boil the beans hard for at least ten minutes, because gentle cooking at low temperature, as in a slow cooker, is not enough.
Dried kidney beans are sold in larger supermarkets, Turkish or Middle Eastern grocers and health food shops, while smaller shops often stock only the canned kind. Once cooked they are creamy inside with a firm skin and hold up well to long braising.
Substitute:
Canned kidney beans work well but are already cooked, so add them near the end or they fall apart. Dried pinto or borlotti beans are an equal substitute with a slightly milder taste.