Kidney Beans
Kidney beans (also known as red beans) are not a separate type of bean, rather a variant of the garden bean. Kidney beans are named from their kidney-like appearance. Kidney beans were indigenous to Peru and they found their way to Europe and Asia after the Americas were discovered.
Vegan
High in fibre
Versatile in use
Assortment
- In brine
- Dried
Packaging
- Can
- Bag
- Big Bag
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Constance Kreyßing
Product Manager
Phone: +49 421 5239-47244
Mail: constance.kreyssing@lamotte-food.de
Within my product category I am your expert. My knowledge covers their manufacturing, their application plus the market events from all over the world. I am more than happy to fulfil your expectations beyond the market standard. Please contact me for tailormade advice.
Good to know
Dried pulses must be soaked and softened for at least 12 hours before additional processing. Soaking shortens the boiling time and also makes the kidney beans more digestible.
Dried kidney beans should not be eaten raw due to their phytohaemagglutinin content, they should be cooked for at least 15 minutes.
Utilisation
Kidney beans are an ideal ingredient for casseroles, stews such as chilli con carne, for soups, ready-made meals, convenience food and salads.
Origin
Canned goods: Germany and Italy
Dried goods: USA, Canada, China
Harvest Period
September to October
Manufacturing
Dried goods: After harvesting, the beans are removed from their pods and then subjected to several cleaning and sorting steps.
Canned goods: The dried kidney beans are soaked and softened for approx. 12 hours, afterwards drained off and preserved in brine with other ingredients into cans.
