Kidney Beans Dried

Kidney Beans are red-brown in colour and are shaped like a human kidney, hence the name. These have a subtle sweet flavour and a firm, meaty texture when cooked. Kidney beans readily absorb the flavour of other ingredients.

Rich in fibre, protein, carbohydrates and some vitamins and minerals.

Cooking: Soak for at least 5 hours and preferably overnight. Rinse thoroughly. Boil in unsalted water for 60 – 90 minutes, until tender. Drain.

Uses:
Kidney beans are delicious in vegetarian dishes, chilli con carne, refried beans, salads, Indian dishes, dips, southern US recipes and soup. Kidney Beans are used in many different cuisines across the world.

Origin:
Imported.

Ingredients:
Kidney Beans.

Allergens:
No known allergens. May contain traces of other allergens due to possible cross contamination.

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. Make note of expiry date, listed in store.