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Dark Red Kidney Beans

$1.98 per 250g

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SKU: 500113

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Product Info Expand
Red Kidney Beans are a medium sized, reddish-brown legume. These dried beans are grown in the Argentina, are non-GMO and have no added preservatives. Kidney beans have a mild nutty flavour and natural savoury aroma when cooked, with a firm texture. Kidney beans are delectable in savoury dishes. They pair with subtle Indian flavours or hotter spices equally well and are great in vegetarian recipes.
Nutritional Info Expand
Serving Size

50g

Nutritional Information Per serve Per 100g
energy 695kJ 1390kJ
protein 11.8g 23.6g
fat total 0.4g 0.8g
fat saturated 0.1g 0.1g
carbohydrates 17.6g 35.1g
sugars 1.1g 2.2g
sodium 6mg 12.0mg
dietary fibre 12.5g 24.9g
Ingredients and Allergens Expand
Ingredients

Dark Red Kidney Beans. Preservative Free, Non GMO.

Allergens

No known Allergens. This product may contain traces of Sesame and other Allergens due to possible cross-contamination.

Other Details Expand
Country of Origin

Argentina

Storage

Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life

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.

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