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