For canning, you have a choice of 3 recipes:

http://nchfp.uga.edu/how/can_04/beans_peas_shelled.html

http://nchfp.uga.edu/how/can_04/beans_tomato_molasses.html

http://nchfp.uga.edu/how/can_04/beans_baked.html

Since kidney beans are so large and absorb so much of the liquid during processing I suggest you only fill the jars a little more than 1/2 way with the beans and the rest with liquid.

As for using them - any way you would normally use cooked or commercially canned beans. Chili, side dish plain, casseroles, any Mexican dishes, etc.

Dave

I read that kidney beans have to be rinsed a few more times than other dried ones due to an enzyme or something. Have you ever heard that?

Also wanting to try chick peas canned, I don't like all the salt in store bought ones, and the organic ones are pricey so might as well can some!

Depends - are these home grown, dried on the vine, or store bought bags of beans? Most home grown dried beans will require 3-4 washings just to get the dust and duff off and the floaters discarded so you are re-hydrating them in fresh water. Store bought are usually already pre-washed at least once so only need to be washed and sorted.

Then you will pre-soak them for a bit to reduce the sugars that cause the digestive and gas problems. The instructions linked above give you two methods for doing that.

Dave

The problem with kidney beans occurs when the beans are undercooked. It can't be washed away, just cooked away.

FDA caution about kidney beans

Actually if you look at what the FDA says, it says to soak and replace the water, as well as cooking, so the soaking must remove some of the lectins into the water:

NOTE: The following procedure has been recommended by the PHLS to render kidney, and other, beans safe for consumption:

Soak in water for at least 5 hours.
Pour away the water.
Boil briskly in fresh water, with occasional stirring, for at least 10 minutes.

I don't want to get into an argument, but the reference does say that undercooked, soaked kidney beans are the most toxic, more toxic than dry beans (who eats those?). Note that this is a kidney and cannellini bean related problem, not all beans. Both types should be adequately cooked, if soaked, boiled for 30 minutes, processed in a pressure canner as per the Ball Blue Book, and then simmered for a while in your final recipe.

Personally I'm not too concerned about them being under-cooked after pressure canning them for 75-90 min. in a pressure canner at 10-15 lbs. Over-cooked is far more common result.

Dave

"the reference does say " That very reference is where I got the soak and remove water quote in my previous post.