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Red Kidney Beans | Organic (100g)

£0.60
100 g

Kidney beans are reddish-brown kidney-shaped pulses with a soft, creamy flesh. 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.

 

Statement

Product information and photographs are for general advice and illustrative purposes. Although we make every effort to ensure our product information is up to date on our website, please always read labels, warnings, and directions provided with the product before using or consuming the product.

Ingredients

Organic Red Kidney Beans.

Allergens

The supplier warns that the following potential allergens may have come in contact with this product in transport, packing or production:
Gluten, Wheat, Peanuts, Soya, Milk, Nuts, Sesame, Sulphur Dioxide.

Please be aware that allergens including cereals, gluten, nuts, peanuts, mustard, sesame, milk, soya, sulphites and lupin are present in our store. These can be present in the form of granules, dust and airborne particles. 

If you have any questions about ingredients or allergens, please get in touch.

Storage

Store in a cool, dry place away from direct sunlight and odours in an airtight container.

Suggested Use

Collapsible tab conte

Instructions

Kidney Beans aren’t just a staple in chili con carne they also bulk up aromatic curries, create meaty nacho bowls and add texture and flavour to enchiladas, stews, and soups. Cooking Instructions: 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 dried weight per person: once soaked and cooked the beans will at least double in weight.

Supplier

Infinity Foods Wholesale

Packaging

How it arrives- Recyclable paper sack How it leaves- Recyclable, hand stamped brown paper bags. Sealed with recyclable paper tape.