Kidney Beans are a common addition to chilli and other delicious meals. Low in fat and rich in complex carbohydrates, minerals, proteins and vitamins, kidney beans nutrition has been linked to reduced risk of various cancers, heart disease and diabetes.
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Red kidney beans must be pre-soaked in cold water (in a large bowl to allow the beans to double in size) for a minimum of 5 hours before cooking. This removes the naturally occurring lectin and saponin found in many pulses, which can impede digestion.
Drain, rinse well and place kidney beans in a pot of cold water, 1:2.
Bring to the boil and cook for 10-20 minutes, before reducing heat and simmering until tender – about 1.5-2 hours. Do not add salt while cooking, as this can make outer skins of legumes tough. Drain and use, or refrigerate for up to 2 days.
Allergens: No known allergens
Storage: Store in a cool, dry place away from direct sunlight.
Shelf Life: Up to 24 months when stored as above.
Serving size 50g
250g, 500g, 1kg