Organic Red Kidney Beans are great for soups and stews as they pick up flavours well. An interesting helpful hint when cooking red kidney beans with tomatoes, cook for longer as the acid in tomatoes slow down the softening. Also, 1 cup of dried kidney beans equals approx. 3 cups cooked. The beans are an excellent source of fibre, protein and are a good source of iron (non-heme).
They also contain some potassium, phosphorus, calcium and B vitamins. Red kidney beans (as are most beans) are low in fat and are high in fibre for good digestive function and also to assist in lowering cholesterol re-absorption.
NOTE: Before use, all beans should be soaked in cold water overnight or for at least ten hours. Make sure you cover the beans with a large volume of water because they will swell up considerably. When ready to cook, discard the soaking water and briefly rinse the beans under running water. This process is important as to reduce burping, flatulence and abdominal discomfort.
Certified Organic: ACO
Country of Origin: Mongolia