Kidney beans are central to a chilli con carne or a vegetarian chilli beanpot. Add to veggie burgers, mash into a nut roast, or fold into sweetcorn burritos or enchiladas. You could include a can in your bolognese to cut down on the amount of meat. They’re also ideal for fresh salads or salsas.
Unopened kidney beans can be stored indefinitely. Once opened, don’t keep your beans in the tin – turn them out into a covered bowl and they’ll last for 3 or 4 days in the fridge. They can also be frozen, though their texture becomes a bit mushy when thawed, so they’ll be better for stews than adding to salads.
Essential is a workers’ co-operative based in the Westcountry. They’ve been trading in ethical produce for even longer than Riverford and are fantastically knowledgeable about their products.
They’ve managed to combine growing into one of the UK’s leading organic and Fairtrade wholesalers with remaining fanatically devoted to sustainable and ethical standards of living, business and food production.
Red kidney beans, water*.
Allergens in bold.
|Energy (kJ)||636 kJ|
|Energy (kCal)||150 kCal|
|Fat (g)||0.5 g|
|of which Saturates (g)||0.1 g|
|Carbohydrate (g)||26.5 g|
|of which Sugars(g)||0.5 g|
|Protein (g)||7.5 g|
|Salt (g)||trace g|