Description
What Are Red Kidney Beans?
Red kidney beans are a variety of the common bean (Phaseolus vulgaris), a legume native to Central America and Mexico.
Why Should I Get Red Kidney Beans ?
Soak dried kidney beans for at least eight hours before draining and rinsing the beans (discard the soaking water). To speed up the soaking process, add a teaspoonful of bicarbonate of soda to the soaking water. Alternatively, bring the beans to the boil in a pan, then turn the heat off and soak the beans for about an hour, covered.
Once cooked can be enjoyed by making traditional Mexican style dishes, also great for dips, sauces and snacks. Added to salads and made into purées. Red kidney beans are often associated with chilli con carne or sin carne!
To cook, place the soaked kidney beans in a pan and cover with a fresh change of cold water, then bring to the boil. The beans must boil for ten minutes to destroy the toxins. After this, simmer until cooked (approximately 45 to 60 minutes). Do not add salt when cooking kidney beans, as it toughens their skins.
When combined with rice, red kidney beans make a complete protein source, and, therefore, are ideal as a meat substitute.
What's In My Red Kidney Beans ?
Ingredients: Dried Red Kidney Beans.
Product Packed On Premises that handle Nuts, Seed, Soya, Sesame & Gluten
Store in a cool dry place, away from direct sunlight, heat and damp
Country of Origin: China
| Typical Values | Per 100g |
| Energy (kcals) | 1133 Kcal |
| Energy (kj) | 266 Kj |
| Protein | 22.1 g |
| Fat | 1.4 g |
| - Of Which Saturates | 0.2 g |
| Carbohydrates | 44.1 g |
| - Of Which Sugars | 2.5 g |
| Sodium | 18 mg |
| Fibre | 15.7 g |
Specification
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