Red Kidney Beans

An antioxidant-rich bean that originates from Central America and Mexico. Excellent source of fibre, protein, folate, copper, iron and vitamin K1. They also show to help control blood sugar levels and improve digestion. Ideal for Mexican recipes, bean salad, soups and stews. It is important to ensure that kidney beans are cooked through when preparing. To do so, wash and soak the beans first for 6-8 hours. Then add to a pot with at least 3 times more water to beans, and place on a gentle boil until soft and tender. They will cook in about 1-2 hours. Store dried beans in an airtight container and keep in a cool, dry place.