Kidney beans are a dark red shaped bean that is excellent in soups, chili and casseroles. 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.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.
Ingredients: Kidney Beans.
Directions: 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.
Cooking tips: 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 they delay softening.
Servings per Container:
#10 can: 76 oz. (2155g) 23 servings
#10 case: 138 servings
Bulk: 25 lbs (11.34kg) 123 servings
Bulk: 50 lbs (22.68kg) 247 servings
5 Gallon Super Pail Bucket: 33 lbs (14.96kg) 162 servings