Aksoy Red Kidney Beans Perfect for Cooking, Soups & Salads - Premium Grade, Resealable Pack - Rich Flavor & Perfect Texture for Your Meals
AKSOY Red Kidney Beans
- Premium Quality Red Kidney Beans, carefully selected for excellence.
- Red Kidney Beans are an excellent source of protein, fibre, and essential minerals, making them a nutritious and flavorful choice for your meals.
- Sustainably sourced and approved for vegans & vegetarians.
- Packed in our NEW resealable pouch, ensuring lasting freshness and quality.
- Cooking time: about 25-30 minutes.
- Available in sizes: 500g, 1KG, 2KG, and 5KG. For budget-friendly options, consider our bulk purchase choices!
Macronutrient Breakdown (per 100g):
- Calories: 337 kcal
- Protein: 22.5 grams
- Carbohydrates: 46.0 grams
- Fiber: 15.2 grams
- Fat: 1.1 grams
What is Kidney Beans?
Kidney beans are
so called because of their shape
and come in very many sizes and
colours, from ivory-white to blood-red.
Red kidney beans are a good source of iron, phosphorus and potassium.
They're also an excellent low-fat source of protein and dietary fiber.
How to Cook Red Kidney Beans
Aksoy red kidney beans should be soaked overnight. When the beans are plump and slightly softer and the skins are no longer wrinkled. Rinse them well.
They must be cooked in water – without salt – before adding to any other dish.
It’s common in some dishes to cook them until they disintegrate, making a thicker, emulsified sauce.
All kidney beans once cooked can be enjoyed cold in salads or made into purées with the addition of oil and served as a dip.
Red kidney beans are often associated with chilli con carne.
Dijon Vinaigrette;
- 1 large lime or lemon,
- 3 tbsp extra virgin olive oil,
- 1 tsp Dijon mustard,
- ½ tsp fresh garlic paste, or finely chopped garlic,
- 1 tsp sumac
- Salt and pepper,
Make a Red Kidney Beans Salad
Instructions;
- In a medium sized bowl, combine the kidney beans with the chopped vegetables and cilantro.
- To make the vinaigrette, in a separate small bowl, whisk together the lime juice, oil, mustard, fresh garlic, sumac, and pepper.
- Pour the vinaigrette over the salad and combine well with a large spoon. Add a dash of salt and pepper if you need to.
- Cover and let sit in the fridge for half hour to an hour before serving.
- 1 15-oz. Red kidney beans, drained and rinsed.
- ½ English cucumbers, chopped.
- 1 Medium-sized heirloom tomato, chopped.
- 1 bunch fresh cilantro, stems removed, chopped (about 1 ¼ cup).
- 1 red onion, chopped (about 1 cup)
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|---|---|---|---|---|---|
| Red Kidney Beans | Red Kidney Beans | Red Kidney Beans | Red Kidney Beans | Red Kidney Beans | |
| Weight | 1.25kg | 2.5kg | 5kg | 10kg | 25kg |
| Package Type | Reusable zip bag | Reusable zip bag | Medium Sack | Medium Sack | Large Sack |
| Quantity | 1x1.25kg | 2x1.25kg | 1x5kg | 2x5kg | 1x25kg |