Beans Red Kidney Organic

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 1.5-2 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 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.

	Avg Quantity per 50g serving	Avg Quantity per 100g
Energy	589 kJ/ 139 kcal	1177 kJ/ 277 kcal
Fat, Total - saturated	0.7 g 0.4 g	1.4 g 0.7 g
Carbohydrates - sugars	22.0 g 1.3 g	44.0 g 2.5 g
Fibre	7.5 g	15 g
Protein	11.0 g	22.0 g
Salt	0.01 g	0.01 g

Store in an air tight container in a cool, dry place, away from direct sunlight.

Up to 24 months when stored as above.