Goodness Organic Red Kidney Beans 500g

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See other products from Beans & Pulses

Red kidney beans as their name describes are shiny, plump red kidney shaped beans with a meaty flavour

Average Reviews

Product Details

The dark red kidney bean is the famous dry bean that is used in chili con carne and various other well known dishes. This variety is also known as the red bean, which sometimes causes confusion between it and the adzuki bean. The red kidney is a medium sized variety of the common bean (Phaseolus vulgaris) and features a dark red shell with a cream colored flesh. Its popularity can be attributed to its excellent flavor and many uses.

Serving Suggestion

A classic ingredient for 'Chilli Con Carni', great in salads and rice dishes.

Cooking Instructions

To cook, soak overnight, rinse, boil briskly in fresh water for at least 10 mins, cook for 1-1.5 hours.

Ingredients

Just organic red kidney beans and nothing else.

Nutritional Information

per 100g: Energy 1159kJ/272kcal, Protein 22.3g, Carbohydrate 45g, Fat 1.7g A useful source of protein and a good source of potassium.

Cautions

Raw or undercooked kidney beans can result in food poisoning due to a substance which cannot be digested by the stomach. Follow cooking instructions above. Packed in a factory that handles nuts.

Recipe

Chilli con carne
Preparation time overnight
Cooking time over 2 hours

Ingredients:
250g/9oz dried red kidney beans drained
900g/2lb 4oz ripe tomatoes, skinned
900g/2lb 4oz braising steak
4 tbsp vegetable oil
2 onions, chopped
½-1 tsp hot chilli powder or cayenne pepper
1 rounded tbsp paprika
1 tbsp cumin seeds
2 tbsp dark muscovado sugar
3 garlic cloves, crushed
600ml/1 pint beef or chicken stock
salt and freshly ground black pepper
soured cream or crème fraîche, to serve
roughly chopped fresh coriander, to garnish

Method
1. If you're using dried beans, put them in a bowl, cover with plenty of cold water and leave them to soak for at least 8 hours, or overnight.
2. Drain the beans, tip into a pan and cover with fresh water. Bring to the boil and boil rapidly for 10 minutes. Drain and reserve. Roughly chop the tomatoes.
3. Cut meat into 1-2cm/½-¾in cubes, discarding any excess fat. Pat dry on kitchen paper and season with salt and pepper. Heat half the oil in a large, heavy-based saucepan or sauté pan until very hot. Fry half the meat, for about 10 minutes or until well browned. Drain with a slotted spoon and set aside. Repeat with the remaining oil and meat.
4. Add the onions to the pan with the chilli, paprika, cumin and sugar and fry very gently for 8-10 minutes until deep golden and caramelised. Return the meat to the pan with the garlic, tomatoes, stock and red kidney beans (if using canned beans, add for the last 30 minutes of cooking time). Bring to the boil, reduce the heat and simmer, uncovered, on the lowest setting for 1¼-1½ hours until the meat is meltingly tender. Check the seasoning and serve with spoonfuls of soured cream or crème fraîche, and plenty of coriander.

Organic, Vegetarian

Customer reviews - Goodness Organic Red Kidney Beans 500g

Reviews

- Wed 6th Jul 2011
These are lovely when cooked properly, great quality too. Just soak well overnight in water, drain the next day and vigorously boil for 20 mins, then cook till tender. Lovely in pasta salad or veggie chilli.
Reviewer's Name: Anna K

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