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Organic Dark Red Kidney Beans
    Organic Dark Red Kidney Beans
    Purchase Organic Dark Red Kidney Beans
    • SKU: organic-kidney-bean
      Organic Dark Red Kidney Beans

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    Red kidney beans are a type of common bean that is native to the Americas. They are large, kidney-shaped legumes with a glossy, deep red color. They have a firm texture and a slightly earthy, nutty flavor. They are a good source of protein, dietary fiber, and various vitamins and minerals, including iron, potassium, and B vitamins. They are particularly high in folate and magnesium.

     

    Red kidney beans are widely used in various cuisines around the world, particularly in Mexican and Indian cuisine. They are most often used in soups, stews, chili, and other hearty dishes. They can also be used to make dips like "chili con carne" and "red beans and rice", and can be mashed and mixed with spices to form patties and balls, and also as salad ingredient. They are available dried, canned, and also as flour.

     

    It's important to note that consuming raw or undercooked kidney beans can cause food poisoning due to the presence of lectin phytohaemagglutinin, a type of toxic protein. So they must be cooked properly by boiling them for at least 10-15 minutes or by using a pressure cooker.


    Aprox. 2 3/4 cups per pound.

    Side dish idea:
    Red Beans and Rice

    Ingredients

    • 1 tablespoon olive oil
    • 2 large cloves garlic, lightly crushed with the side of a knife blade and minced
    • 1 large red onion, diced
    • 1 stalk celery, diced
    • 1 green bell pepper, stem and seeds removed and small diced
    • 1 pound of red kidney beans
    • 1 teaspoon onion powder
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 tablespoon hot sauce
    • 2 1/2 cups chicken stock
    • 1 cup white rice (can use any kind of rice)
    • 1 tablespoon butter
    • 1 tablespoon minced fresh cilantro leaves

    Directions

    ·      Heat olive oil over medium-high heat in large saucepan.

    ·      Sauté, garlic, onion, celery, and bell pepper until tender.

    ·      Stir in kidney beans (if dry, soak prior to using), onion powder, salt, pepper and hot sauce.

    ·      Reduce heat to low and let simmer.

     

    ·      Bring chicken stock to a boil.

    ·      Stir in rice and butter, return to boil.

    ·      Reduce heat to low, cover and cook for 20 minutes without removing lid.

    ·      Remove from heat and let stand for 5 minutes.

     

    ·      Gently mix rice and beans together and transfer to serving dish.

    ·      Serve garnished with cilantro.