Kidney beans are a dark red, kidney shaped bean that is rich in flavor and excellent in soups, chili and casseroles.
Dark red kidney beans are also popular in cold bean salads. They are a great source for protein and iron. These beans need to be soaked overnight or boiled gently several hours to attain tenderness. They have a long life storage which make them a perfect choice for your food storage.
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 bucket 197 Calories per serving 307