Dark Red Kidney Beans
Categories
$2.48 per 250g
Serving Size
50g
| Nutritional Information | Per serve | Per 100g |
|---|---|---|
| energy | 695kJ | 1390kJ |
| protein | 11.8g | 23.6g |
| fat total | 0.4g | 0.8g |
| fat saturated | 0.1g | 0.1g |
| carbohydrates | 17.6g | 35.1g |
| sugars | 1.1g | 2.2g |
| sodium | 6mg | 12.0mg |
| dietary fibre | 12.5g | 24.9g |
Ingredients
Dark Red Kidney Beans. Preservative Free, Non GMO.
Allergens
No known Allergens. This product may contain traces of Sesame and other Allergens due to possible cross-contamination.
Country of Origin
Argentina
Storage
Store in an airtight container in a cool, dry place, away from direct sunlight.
Shelf Life
Up to 24 months when stored as above. See Best Before date.
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 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.
