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.
High in fibre
Versatile in use
- In brine
- Big Bag
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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.
Kidney beans are an ideal ingredient for casseroles, stews such as chilli con carne, for soups, ready-made meals, convenience food and salads.
Canned goods: Germany and Italy
Dried goods: USA, Canada, China
September to October
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.