Organic Red Kidney Beans

What are Red Kidney Beans?

Named for their red colour and their shape, kidney beans are a type of legume that commonly comes in two varieties: light red and dark red.

Both kinds tend to be firmer than most other kinds of beans, but the light-coloured ones are a little softer in texture than their darker cousins

Cooking Red Kidney Beans

Kidney beans are especially good in simmered dishes where they absorb the flavours of seasonings and the other foods with which they are cooked. 

It is important to eat kidney beans well-cooked.

Soak the beans in plenty of cold water for at least 8 hours or overnight. Rinse well and cover with water, boil rapidly for 15 minutes, discard this water, then add fresh water and simmer on a low heat until for about 1.5 hours, or cook them in a pressure cooker for 30 minutes, then drain and use. It is important not to add any seasonings at this stage in order to keep the beans soft.

Kidney beans can be added to burritos, salads, hearty soups, dips or our favourite for a cold UK evening - a delicious, warming pot of chilli. You could fry them with ginger, coriander, cumin, paprika, onion and tomatoes for a mouthwatering curry, or place on sourdough and top with cheese for a yummy snack.