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Light Red Kidney Beans
The Light Red Kidney Bean is a vibrant-colored member of the legume family, offering nutrient density, mild flavor and a creamy texture that performs well on its own or as a component among other ingredients.
- Approximately 5/8" in length
- Pinkish red
- Kidney shaped
- Kosher Certified
Basic Prep
Rinse thoroughly and soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60-90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.
Suggested Uses
- Commonly found in chili, soups or baked beans
- Chill and toss with herbs and dressing for a cold bean salad
Description
- Light Red Kidney Beans, or "Phaseolus vulgaris," are pinkish-red with a mild flavor and a durable skin that allows them to hold their shape through cooking. Kidneys are some of the most often-used beans in kitchens, coming in as the basic standby for chili and baked beans.
- These popular beans are members of the larger family of legumes, a genre of plant species used for their edible seeds and pods that boast a high nutrient density with low-maintenance production and storage. They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.
- Known as a quality, inexpensive source of protein and nutrition, they have become diet staples in many cultures and are now widely produced in Asia, Europe and North America.
Storage & handling
Store in a cool, dry place.
Ingredients
Light red kidney beans.