KIDNEY, LIGHT RED
| 10# Bag | $43.13 |
KIDNEY, LIGHT RED
REDKID-10
Description:
These robust and full flavored beans are most widely used in making chili. Dark Red Kidney Beans are medium sized, elongated beans with a light amber color; the color is constituent and smooth with no markings. Popular because of its deep, full flavor and smooth texture, the Kidney bean is widely used in salads, chili and rice dishes. Red Kidney beans are commonly used in Mexican, Brazilian and Chinese dishes and go well in any recipe calling for a large, firm bean.
Product Description
Light Red Kidney Beans are medium size elongated beans. Kidneys are very popular beans largely because of their deep, full flavor and smooth texture. The Kidney is one of the most common beans in most kitchens; it is the basic standby for chili and baked beans.
Physical
Color: Pinkish red.
Flavor: Typical of beans.
Size: Approximately 5/8 inch in length.
Chemical
Moisture: N/A Sulfites: N/A Heat Level: N/A
Ingredient Statement:
Light Red Kidney Beans.
Shelf Life: Min 12 months (under optimum storage conditions).
Packaging: Bag in box, food grade paper bag or to customer specifications.
Storage Conditions: Store in a dry, cool place.
Microbiological
SPC: <500,000 cfu / g
COLIFORM: <250 cfu / g
YEAST: <5000 cfu / g
MOLD: <5000 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
About Nutritional Information
Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.
| Nutrition Facts | |
|---|---|
| Serving Size 35 g (uncooked) Number of Servings |
|
| Amount Per Serving | |
| Calories120 | Calories from Fat 0 |
| % Daily Value * | |
| Total Fat0 g | 0% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 0mg | 0% |
| % | |
| Total Carbohydrate 21g | 7% |
| Dietary Fiber 5g | 20% |
| Sugars 1g | |
| Protein 8g | % |
| Vitamin A | 0% |
| Vitamin C | 3% |
| Calcium | 3% |
| Iron | 13% |
| * The Percent Daily Values are based on a 2,000 calorie diet. | |
Delicious in bean and bacon salad, curry, baked beans, chili, dips, and bean spreads. In some parts of Asia, Kidney beans are cooked with coconut milk and hot chilies. In Mexico and the Southwest, Kidney beans are used in dishes with chilies, cumin, coriander, onions, and cilantro.Substitutes: Red, Pinto, Chili, Tolosana, Adzuki or Roman beans.
Recommended Preparation Instructions:
Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring to a boil for 3 minutes, reduce heat and simmer, covered, for 45-60 minutes until tender. This bean produces foam, so skim the water regularly while cooking. One cup dry yields 2½ cups cooked.