Dark Red Kidney Beans
$1.98 per 250g
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|Nutritional Information||Per serve||Per 100g|
Dark Red Kidney Beans. Preservative Free, Non GMO.
No known Allergens. This product may contain traces of Sesame and other Allergens due to possible cross-contamination.
Country of Origin
Store in an airtight container in a cool, dry place, away from direct sunlight.
Up to 24 months when stored as above. See Best Before date.
How to Use
Red Kidney beans must be pre-soaked in plenty of cold water (in a large bowl with room for beans to double in size) for a minimum of 5 hours before cooking. This removes the naturally occurring Lectin and Saponin found in many pulses, which can impede digestion. Drain, rinse well and place kidney beans in a pot of cold water, 1:2. Bring to the boil and cook for 10-20 minutes, before reducing heat and simmering until tender – about 1½-2 hours. Do not add salt while cooking, as this can make outer skins of legumes tough. Drain and use, or refrigerate for up to 2 days. Yummy cooked kidney beans can be chilled and added to salads, or used hot in hearty soups and hotpots. They are particularly good in curries and spiced dishes; try cumin and coriander seeds with freshly grated turmeric and ginger, or add chilli for extra zing. Red Kidney beans are also wonderful refried in Mexican burritos and enchiladas. Left-over spicy beans are a scrumptious topper for baked potatoes with grated cheese or sour cream. These beans are a delicious ingredient for vegetarian burgers, while smashed kidney beans are great in dips; mix with spicy salsa and serve with avocado and crackers.