In colonial America, kidney beans were a significant crop, first introduced by Acadian farmers in Louisiana and later cultivated by Spanish settlers in the late 1700s. Over the centuries, these beans have become a staple in various cuisines, especially known for their role in traditional Mexican dishes as well as Southern American cooking.
Red kidney beans are incredibly versatile and can be enjoyed in a variety of dishes. Serve them hot alongside sauce dishes, vegetables, or rice for a hearty meal. They are a popular ingredient in many Mexican recipes, including chili con carne and bean salads. For best results, soak the red kidney beans for 24 hours before use, then drain and cook them in lightly salted, boiling water for approximately 1 hour until tender.
These beans add a robust flavor and texture to your dishes, making them perfect for stews, soups, and casseroles. They can also be chilled and tossed into salads for a nutritious and protein-rich option.
Storage: To maintain their freshness, store black beans in a cool, dry, and dark environment.
Organic red kidney beans.
May Contain Allergens: Nuts, gluten, sesame, and soy.
