Kidney beans come in a variety of patterns and colours, spotted to striped to mottled and in cream, white, black, red and purple. They are rich in low GI carbohydrates, fibre and protein.
By buying and cooking with dried beans rather than canned beans, you will not only enjoy a much nicer taste after they have been cooked, but you'll also save money!
Cooking with Red Kidney Beans
Kidney beans are especially good in simmered dishes where they absorb the flavors of seasonings and the other foods with which they are cooked.
It is important to eat kidney beans well-cooked.
Soak the beans in plenty of cold water for at least 8 hours or overnight. Rinse well and cover with water, boil rapidly for 15 minutes, discard this water, then add fresh water and simmer on a low heat until for about 1.5 hours, or cook them in a pressure cooker for 30 minutes, then drain and use. It is important not to add any seasonings at this stage in order to keep the beans soft.
Kidney beans can be added to burritos, salads, hearty soups, dips or our favourite for a cold UK evening - a delicious, warming pot of chili. You could fry them with ginger, coriander, cumin, paprika, onion and tomatoes for a mouthwatering curry, or place on sourdough and top with cheese for a yummy snack.
Red Kidney Beans - Organic
Ingredients: 100% dried organic red kidney beans
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.