Widely used in Mexican cooking such as Chilli Con Carne, nachos, tacos, fajitas, enchiladas, tortillas, quesadillas, as well as curries, stews, salads, chillies, stuffed potatoes, soups, and paired with rice.
USA or Canada
Red kidney beans
May contain traces of soy and gluten. Non-GMO.
How to use
Soak 6 hours. Bring to boil in clean water then simmer covered for 2 hours. Ensure cooked thoroughly.
HEALTH NOTE: Whilst Kidney Beans are perfectly safe if properly prepared, they contain a toxin called Phytohaemagglutinin that causes severe gastric distress, including nausea, vomiting and diarrhoea. Under-cooked beans can be more toxic than raw and it only takes 4 to 6 beans to bring on symptoms so please cook thoroughly!
Store in an airtight container in a cool, dry place, away from direct sunlight for more than 24 months.