Organic Red Kidney Beans — Non-GMO, Kosher, Raw, Sproutable - Food To Live ®

Description

Organic Red Kidney Beans — Non-GMO, Kosher, Raw, Sproutable - Food To Live ®
Organic Red Kidney Beans
Certified Organic by A Bee Organic
Certified
Kosher
by
Union of Orthodox Jewish Congregations of America
Suitable for Vegetarians
Suitable for Vegans
Non-GMO
About the product:
VERSATILE BEANS: Food to Live Organic Red Kidney Beans are good in soups and stews, chilis and salads.
PROTEIN SOURCE: Red Kidney Beans are high in protein content, so it is a good choice for vegans.
MINERALS & B VITAMINS: Our Red Kidney Beans contain magnesium, manganese, copper, phosphorus, and B vitamins.
ORGANIC PRODUCT: Organic Red Kidney Beans are an organic product and free from any contaminants.
Product Description:
Organic Red Kidney Beans are tasty, nutritious, and an overall great fiber and protein source for any meal plan. They contain very little fat but rich in essential minerals (copper, iron, manganese) and B vitamins. Most importantly, they have the deliciously meaty flavor characteristic of kidney beans. They can also be firm when cooked right and add flavor and color to your dishes.
Half a cup of cooked Organic Whole Red Kidney Beans will give you about 100 calories and a large serving of protein and fiber. As the fiber takes a long time to digest, beans allow you to feel satiated for a while.
How to Cook and Eat Organic Red Kidney Beans
Organic Dried Kidney Beans are easy to cook. Note that they must be pre-soaked before this. You can let the beans soak overnight, which is the easiest method. But if you want to enjoy Organic Whole Red Kidney Beans on the same day, you’ll need to do a “hot soak.” It means you need to place the beans in a pot with plenty of water. Please bring it to a boil and let them boil for 2-3 minutes. Next, cover the pot, turn off the heat, and leave the beans for 2-3 hours. In essence, you should let the beans soak for as long as possible, but no less than 1-2 hours.
Drain and rinse Organic Red Kidney Beans after they soak for a while and place them back into a pot. Add 4-5 cups of water for every cup of beans and bring to a boil. Then, let the beans cook at low heat until they are ready. It might take over an hour, depending on how long you let them soak before cooking.
You can freeze cooked beans so you’ll have them on hand for easy cooking. You can also use them in chili, pilaf, curry, salads, soups, stews, and hummus.
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