Description
Kidney beans are a great source of fibre and protein, with high levels of vitamins, minerals and trace elements. They are great for dishes including nachos, burritos, chilli, veggie burger patties, dips and curries. Kidney beans will need to be soaked prior to cooking.
HOW TO USE
Always soak beans prior to cooking, as it reduces naturally occuring enzymes that inhibit digestion. Ideally soak your beans overnight (8 hours) but at least a minimum of 6 hours.
When soaking make sure you add 3-4x the water to beans, and in a large bowl as the beans will double in size. Drain and rinse the beans before cooking.
To cook, add your rinsed beans with fresh water (ratio 1:3) into a pot and bring to the boil. Reduce to a simmer for 60-90 minutes or until soft and tender. Drain and rinse the beans. You can now add these directly into the dish you desire, refrigerate the beans?and use in 2 days, or freeze them for up to 3 months (this is an easy way to have pre-prepared beans ready).
1 cup?dry beans = approx 2 cups cooked beans
Origin: China
Ingredients: organic red kidney beans
Allergens: no known, may contain traces of wheat, gluten, soy, peanuts, sesame seeds, tree nuts, eggs and dairy
Nutritional Table
Average per 100g
Energy (kj) 1241
Protein (g) 22.5
Total Fat (g) 1.8
Saturated (g) 0.3
Carbohydrates (g) 35.6
Sugars (g) 3.4
Sodium (mg) 3
