Organic Red Kidney Beans

Red kidney beans are a medium sized, reddish-brown legume. Kidney beans have a mild nutty flavour and natural savoury aroma when cooked, with a firm texture. Kidney beans are great in savoury dishes. They pair with subtle Indian flavours or hotter spices equally well, and are great in vegetarian recipes.

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 1.5-2 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 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.

Ingredients:

Organic dried red kidney beans.

Allergens:

This product may contain traces of allergens due to possible cross-contamination.

Storage:

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

Shelf Life:

Up to 24 months when stored as above. See best before date.