Organic Red Kidney Beans.
Kidney beans are a variety of the common bean (Phaseolus vulgaris), a legume native to Central America and Mexico. Organic Red Kidney Beans are very a versatile bean indeed!
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!
These beans hold their shape during cooking and, as a result, are perfect for simmered dishes. They are featured in chilli, Caribbean beans and rice, many Indian dishes and sweet delicacies too! When combined with rice, Organic Red Kidney Beans make a complete protein source, and, therefore, are ideal as a substitute for meat. These beans, like many kinds of legumes, must be fully boiled or otherwise cooked before being eaten as they contain natural toxins that are destroyed in the cooking process.
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.
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 toxin. After this, simmer until cooked (approximately 45 to 60 minutes), when they should have an even, creamy texture throughout. If the centre is still hard and white after this time, they require more cooking. Do not add salt when cooking kidney beans, as it toughens their skins. Allow about 55g/2oz dried weight per person: once soaked and cooked the beans will at least double in weight.
This item is sold in 100g lots in our store. A minimum of 500g order is required online. This item will be packed into Kraft brown recycled paper bags, turned at the top and sealed with paper tape. Please see picture above.