Red Kidney beans are a legume native to Central America and Mexico. This common bean is an important food crop and major source of protein throughout the world. Used in a variety of traditional dishes, kidney beans are usually eaten well cooked. Raw or improperly cooked kidney beans are toxic, but well-prepared beans can be a healthy part of a well-balanced diet.
Ingredients: Red Kidney Beans.
Cooking guide: Soak for 12hrs, rinse. Boil vigorously for 15 min. then cook for further 90 mins. or pressure cook 20mins. Raw red kidney beans contain enzyme phyohaemagglutinin which is toxic. Cook as directed to avoid any problems.
Nutritional Information (Typical values per 100g); Energy 1408kj, Energy 337kcal, Fat 1.0g, Of which saturates 0.2g, Carbohydrate 46.1g, Of which sugars 1.8g, Fibre 15.2g, Protein 22.1g, Salt 0g.
Country of Origin; Canada