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Stock level in Kg or Litres

224 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.

£0.55 x 100g

224 in stock

224 in stock

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)

 

Per 100g
Energy 277 kcals
Energy 1177 kj
Fat 1.4 g
of which Saturates 0.7 g
Poly-unsaturated - g
Mono-unsaturated - g
Carbohydrates 44 g
of which sugars 2.5 g
Fibre 15 g
Protein 22 g
Salt - g

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.

Red Kidney Beans, Organic
Stock level in Kg or Litres

224 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.

£0.55 x 100g

224 in stock

224 in stock

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)

 

Per 100g
Energy 277 kcals
Energy 1177 kj
Fat 1.4 g
of which Saturates 0.7 g
Poly-unsaturated - g
Mono-unsaturated - g
Carbohydrates 44 g
of which sugars 2.5 g
Fibre 15 g
Protein 22 g
Salt - g

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.

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