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Stock level in Kg or Litres

231 in stock

SKU: S101_80580 Categories: , Tag:

Red Kidney Beans, Organic

100 Grams (g)

A bestie of chilli, they are the foundation of a Veggie curry or the classic Chilli con carne, but this versatile little burgundy bean can take you on a culinary world tour, from an Afghan Lubya via a Punjabi Rajmi to Caribbean stews.

£0.47 x 100g

231 in stock

231 in stock

Allergens

N/A

Storage & Shelf-Life

In an airtight container in a cool, dry place. Best enjoyed within one year of purchase. Once cooked, label and freeze for up to 6 months or keep covered in the fridge for 3-5 days.

Nutritional Info (per 100g)

Energy kcals 277
Energy kj 1177
Fat 1.4g
of which Saturates 0.7g
Carbohydrates 44g
of which sugars 2.5g
Fibre 15g
Protein 22g

Cooking Time

Soak in plenty of cold water for at least 8 hours or overnight. Add a spoonful of bicarbonate of soda to speed up the soaking process. Drain and put in a saucepan covered by about 2 inches of fresh water, with salt, if preferred. Bring to the boil for 10 minutes to destroy the toxin, then simmer until cooked ? around 45-60 minutes.

Shelf Life

N/A

Red Kidney Beans, Organic

Stock level in Kg or Litres

231 in stock

SKU: S101_80580 Categories: , Tag:

100 Grams (g)

A bestie of chilli, they are the foundation of a Veggie curry or the classic Chilli con carne, but this versatile little burgundy bean can take you on a culinary world tour, from an Afghan Lubya via a Punjabi Rajmi to Caribbean stews.

£0.47 x 100g

231 in stock

231 in stock

Allergens

N/A

Storage & Shelf-Life

In an airtight container in a cool, dry place. Best enjoyed within one year of purchase. Once cooked, label and freeze for up to 6 months or keep covered in the fridge for 3-5 days.

Nutritional Info (per 100g)

Energy kcals 277
Energy kj 1177
Fat 1.4g
of which Saturates 0.7g
Carbohydrates 44g
of which sugars 2.5g
Fibre 15g
Protein 22g

Cooking Time

Soak in plenty of cold water for at least 8 hours or overnight. Add a spoonful of bicarbonate of soda to speed up the soaking process. Drain and put in a saucepan covered by about 2 inches of fresh water, with salt, if preferred. Bring to the boil for 10 minutes to destroy the toxin, then simmer until cooked ? around 45-60 minutes.

Shelf Life

N/A

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