Kidney beans

Kidney beans can start when your baby is ready for solids, usually around 6 months. They belong to the common bean family, which began in the Americas. In many places they are a cheap source of protein and fiber.

They provide carbohydrate, fiber and protein, plus iron, folate, calcium, potassium, selenium and zinc, along with vitamins K and B6. These support energy, growth, bones, blood cells and immunity. Serving them with vitamin C foods helps the body absorb the iron.

Cooking safely

Undercooked kidney beans contain a toxin called phytohemagglutinin. It can cause stomach and bowel upset and serious illness. Boiling destroys it. Ten minutes of boiling has been found to work, but boil at least 30 minutes to be safe. Slow cookers may not get hot enough and are not recommended for kidney beans. Canned beans are already cooked and can be given to babies.

Soaking

Soaking is not required. It shortens cooking time and lowers lectins and raffinose, a gas-causing sugar, which makes the beans easier to digest. Use about 2.5 liters of water per kilo of dried beans. Soak 4 hours or overnight, then drain and rinse. For the quick method, boil for 2 to 3 minutes, then switch off the heat and leave them to soak for a few hours, then drain and rinse.

Antinutrients

Lectins, oxalates, and phytates are compounds that can lower how much of other nutrients the body absorbs. Soaking and high-heat cooking break them down. They are generally harmless in a varied, balanced diet.

Kidney beans are small and round, and they turn hard when raw or undercooked. These traits raise the choking risk. At 6 months, serve them mashed or puréed. At 9 months, cook until soft and flatten them. Try whole beans after 12 months. Stay close at meals, within arm's reach.

Kidney beans are not counted as a common allergen. Even so, doctors have documented allergic reactions to red kidney beans, a few of them severe. Phytohemagglutinin, a lectin, may cause toxic reactions as well as allergic ones. Thorough cooking breaks the protein down and lowers the risk.

Bean allergy has been seen in some people who are allergic to other legumes, such as peanut or soy. Being allergic to one legume does not mean being allergic to all of them. Most people with peanut or soy allergy tolerate other legumes. People with tree pollen allergy or oral allergy syndrome may react to legumes. The usual sign is a short itch, tingle, or burn in the mouth.

Keep the first servings small and raise the portion slowly if there is no reaction.