Red Kidney Beans (NG)
This popular bean has many names world wide. Due to its glossy red colour, South Americans call it the Chilli or Mexican bean and Chinese the “four seasons” beans as it can be grown in any season.
Kidney beans are rich sources of protein and iron but low in fat.
Preparation: First soak beans overnight and drain. Cook beans under high heat to boil then simmer for about 1-1.5 hours. Use in salads together with some wine vinegar and spices. Also can be used in many other cuisines.
Typical analysis: Water 12%, Protein 24%, Fat 2%, Carbohydrate 55%, Fibre 5%, Vitamin & minerals 2%
Storage: Keep in cool, dry place.
Product of China
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.