A pilgrimage to resource efficiency 

Kidney Beans – #10 Can

Kidney Beans are interchangeable with pinto beans in chili and other recipes. They are high in protein and minerals making them an ideal meat substitute in many rice dishes.



Dark red kidney beans are rich in two nutrients you need daily in larger quantities: protein and carbohydrates.

Kidney beans are a dark red, kidney shaped bean that is rich in flavor. Used in soups, chili, humus, meatless patties and salads. Ideal for your long term food storage.

Shelf Life:

Should be stored in cool dark place – optimum condition is 60 degrees or less – for longer storage. Product should store for 25+ years if stored properly.

Directions for Use:

For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours.  For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour.  In cooking, use same water.  Cover and simmer slowly in water until beans are tender, about 2 hours.  Add more water if necessary. Season with salt, pepper, onion, or garlic.
To keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water.  Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as these are acidic and delay softening.

Serving Size 1/2 cup      Servings per can 23      Calories per serving 307

Net Weight 4.75 Lbs.

Processed in a plant that handles dairy, milk, wheat, egg, soy, and tree nut products.

Additional information

Weight 7 lbs