NEV0068 - Dark red kidney beans

Dark red kidney beans

$1.18/100g

Preparation : Sort and rinse the beans. Soak 250 ml (1 cup) of beans in 1.25 l (5 cups) of water in the fridge for 8 to 12 hours. Rinse and discard the water. Place the beans in 3 times their volume of water. Cover, bring to a boil then reduce heat to low, adding boiling water if necessary (the beans should still float). Discard the water or broth to avoid flatulence. Cook for:

- 1 hour to be used as part of a stew or stew;

- 2 to 3 hours until complete cooking for the ready-to-eat meal (soup, veggie burger, biscuits, etc.).

Tips :

- Replace the cooking water with your favorite broth;

- Obtain better results with slow cooking over low heat as opposed to rapid cooking over high heat;

- Add salt in the last 5 to 10 minutes of cooking to ensure the tenderness of the beans;

- 250 ml (1 cup) of dried beans makes approximately 625 to 750 ml (2 1/2 to 3 cups) of cooked beans.

Kidney beans can be stored for at least three years in a cool (less than 25 degrees C) and dry (less than 65% humidity) place. However, the fresher they are, the quicker the cooking will be. Keep your beans away from light. Airtight glass jars will protect them from humidity fluctuations in your pantry.

Pot-Étique - Organic foods in bulk, 1071, boul. d'Iberville, St-Jean-sur-Richelieu

Warning : May contain traces of wheat, nuts, sesame, soy and peanuts due to handling and sale in stores.

Grown in Quebec by Ferme Agri-Fusion, Saint-Polycarpe, Quebec. Distributed by the Agrobio cooperative, 100% Quebec.