Can I substitute black beans for red kidney beans in a recipe?
Sure. Beans come in all shapes, colors and sizes, each with subtly different flavors and textures. From personal experience, substituting one bean for another doesn’t usually dramatically change a recipe which uses beans in their whole, pre-cooked form. I frequently use beans interchangeably in all different types of salads and rice dishes. Black beans are certainly a great choice for beans n’ rice recipes, but I think kidney, pinto or black-eyed “peas” would all make great substitutes. That particular recipe looks quite flexible, so I think it’ll turn out well with substitutions. It will certainly _not_ turn out dry or noticeably different in terms of texture.
