SHILOH FARMS Light Red Kidney Beans are an excellent source of protein, fiber, iron, and other vital nutrients (like folate, magnesium, manganese, potassium...)
Mild in flavor themselves, kidney beans are a virtual blank canvas, absorbing the flavors and seasonings of other foods with which they are cooked. This makes them a versatile addition to a wide variety of dishes and cuisines. Kidney Beans have a slightly tougher skin than most other beans, meaning that they hold their shape better over long cooking times.
Light Red Kidney Beans have a slightly thinner skin, softer texture, and even milder flavor than Dark Red Kidney Beans; however, they can be used interchangeably in most instances.
Kidney beans are cousins of pinto beans, navy beans, black turtle beans and several other varieties (collectively known as "common beans") thought to have originated in Central America.
To Cook: Sort and rinse. Add 1 part beans to 2 parts water and soak overnight. Drain well, then cover beans with fresh water or stock (again at 1:2 ratio). Bring to a boil, reduce, and simmer for about 1 hour, or until soft.
*Cold soaked and cooked at a very gentle simmer, beans should retain most of their nutrients.
1. Kidney beans are a hearty addition to soups, salads, and casseroles.
2. They make an excellent base for vegetarian burgers and chilis.
3. Try one of these traditional dishes: red beans & rice, three bean salad.
4. Substitute kidney beans anywhere you would use pintos or black beans.
Certified Organic by Pennsylvania Certified Organic (www.paorganic.org)
Certified Kosher by KOF-K Kosher Supervision (www.www.kof-k.org)
This product was packaged in a facility that also handles wheat, soy, and tree nuts.
Country of Origin: USA
Ingredients: Organic Light Red Kidney Beans
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