Our Organic Kidney Beans have a distinctive deep red colour and true to their name, they are shaped like a little kidney. Nutrient rich and full of flavour, kidney beans have been cultivated in the Americas since prehistoric times and are now popular throughout the world.
One 90g serving of cooked kidney beans is high in Folate and a source of Thiamin (B1), Potassium, Manganese, Phosphorus and Copper.
They lend themselves to a range of flavours and are very versatile alone or mixed with our other bean varieties such as organic black turtle beans and organic pinto beans. The deep red colour of the skin signifies the antioxidant and polyphenol content of these nutrient rich beans. Due to their dense texture they go really well in vegetable chilli and chilli bean pie. They are best in simmered dishes where their flesh absorbs the flavours of the sauce. Dried kidney beans need soaking and should be cooked carefully because they contain toxins on the outer skin when raw, which are rendered harmless by boiling. They’re great in mixed bean salads and stews such as chilli con Carne.
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.
Storage Advice: Dried beans last for years, However the older they are the longer they will take to cook.
Fresh beans are best kept in the refrigerator in an airtight container.
Once cooked, beans should be stored in a tightly closed container to keep out moisture and other contaminants and then placed in the fridge. Always place leftover product into a proper airtight container before storing in the fridge. For a long-term option, you can freeze your beans while preserving their taste if you use a freezer safe container.
Some benefits of proper food storage include eating healthier, cutting food costs and helping the environment by avoiding waste.
Organic Gluten-free Vegan friendly Low-calorie No fat, cholesterol, or sodium Good source of complex carbohydrates High in fiber, protein, and iron Contains calcium