Red Kidney Beans are a medium sized, reddish-brown legume. These dried beans are grown in the USA, 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.

How to Use:

Red Kidney beans must be pre-soak 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.

Storage:

Store in an airtight container in a cool (<15^o C), dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 24 months when stored as above. See Best Before date.

Images for illustrative purposes only.