Light Red Kidney Beans
Categories
$2.23 per 250g
Serving Size
35g
| Nutritional Information | Per serve | Per 100g |
|---|---|---|
| energy | 335kJ | 957kJ |
| protein | 8g | 22.8g |
| fat total | 0.5g | 1.4g |
| fat saturated | 0g | 0.0g |
| carbohydrates | 21g | 59.9g |
| sugars | 0.4g | 1.0g |
| sodium | 5mg | 14.2mg |
| dietary fibre | 11g | 31.4g |
Ingredients
Light Red Kidney Beans. Preservative Free, Non-GMO.
Allergens
No known Allergens. This product may contain traces of other Allergens.
Country of Origin
USA
Storage
Store in an airtight container in a cool (<15o 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.
How to Use
Light 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 6-8 hours before cooking. For about 2 cups of beans add 6-8 cups of cold water. 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 hot water, 1:2. Simmer gently with lid tilted until desired tenderness is reached, 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.
