Red Kidney Beans
Originating in Peru, red kidney beans are one of the more robust of the legumes as they hold their shape well in cooking and have a rich hearty flavour and strong texture. They are one of the key ingredients in the traditional Italian minestrone soup and are a staple in Mexican bean dishes such as refried beans and chilli beans.
Health Benefits of Red Kidney Beans
Kidney beans, as with other legumes, are a rich source of protein and beneficial digestive fibre. These beans are packed with nutrients such as copper, magnesium, iron, potassium and B1. Being super high in folate, low in fat and low in salt, kidney beans have been much studied for their health promoting qualities, especially when it comes to heart health and the high fibre content helps to reduce cholesterol.
Did you know: The deep crimson red of the kidney beans offers anti-aging benefits.
Flavenoids are responsible for this gorgeous colour and are a class of anti-oxidants involved in anti-aging and protecting cells from damage. Studies have shown that the flavenoids in kidney beans can help to improve elasticity in the skin, improve blood vessel health and enhance flexibility in the joints.
Cooking with Red Kidney Beans
As with most legumes, red kidney beans are best rinsed and soaked over night in the fridge. To cook, bring to the boil for about 10 minutes then reduce to a simmer for about 45-60 minutes. A tasty and easy Kidney bean recipe can be made with just a few ingredients. Heat onion and capsicum in some oil for a couple of minutes then add water, sweet potato, tomato and spices and simmer for about 20 minutes. When the sweet potato is soft, stir through cooked kidney beans and enjoy with fresh coriander and rice.
Country of Origin
Product of USA
Kidney beans are a fantastic source of protein and digestive fibre, important fuel for our healthy gut bacteria. Kidney beans are a good source of iron, folate, phosphorus, potassium and omega 3 fats.
100% kidney beans
How to cook red kidney beans: Soak the beans in water for eight hours or overnight, placing the pan in the refrigerator, so the beans will not ferment. Rinse well and simmer on the stove (well covered with water for 1 – 1 1/2 hours or until soft.
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