Red kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties. Red kidney beans must be soaked for 8 hours or overnight and boiled for at least 10 minutes, before simmering for 60 minutes.
Cooking Instructions:
Soak for 8 hours or overnight
Rinse, add to boiling water for 10 minutes
Simmer for 60 minutes or until tender
Nutritional Information:
Typical Values (100g)
Energy kcals 277
Energy kj 1177
Protein 22g
Fat 1.4g
of which Saturates 0.7g
Carbohydrates 44g
of which sugars 2.5g
Fibre 15g
All dried food orders are packed in home compostable brown paper bags.
Food labels can be recycled.
Some food items contain natural oils which may be absorbed by the brown paper bags. These food items will be double bagged to prevent natural oils seeping through onto other items, however, this may still occur.
We recommend putting your dried food items in airtight or semi airtight containers to retain freshness.
Please know that we do everything we can to avoid cross contamination. However, due to the nature of selling unpacked goods, we cannot guarantee everything nut free or gluten free.
