Commonly used in Indian, Pakistani and Caribbean recipes, dark red kidney beans offer a vibrant color and impressive nutritional content, including protein and fiber.
They are, perhaps, most well-known for their role in the classic red beans and rice dish enjoyed throughout the Caribbean and Creole-influenced Louisiana. But you may not know that red kidney beans are also featured in many different recipes throughout India and Pakistan.
Non-GMO Dark Red Kidney Beans are packed with plant-powered nutrition – just one ¼-cup serving provides 14 grams of filling fiber and 9 grams of satisfying protein. It’s no surprise that these legumes are beloved by vegetarians, dieters and foodies alike.
Once cooked, there are many ways to enjoy Non-GMO Dark Red Kidney Beans:
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Get Cookin!
Carefully sort beans, removing any debris or shriveled beans, and rinse thoroughly. Cover with cold water and soak overnight (6-12 hours); drain and rinse before cooking. For a quicker method, cover beans with 2 inches of water and boil 2 minutes, remove from heat, cover and let stand for 1 hour; drain and rinse before cooking.
To prepare, add beans to a large pot, cover with water, bring water to a boil and reduce to a simmer, cooking until tender (approximately 2 hours). Drain beans and prepare as desired. If reserving for later use, salt to taste and refrigerate.
Keep dry and at room temperature (59°-75°F [15°-24°C]).
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