Native to America, kidney beans are so called because of their shape and come in very many sizes and colours, from ivory-white to blood-red and black. Although differing a little in flavour and looks, they are often interchangeable in recipes.

Red Kidney Beans are very versatile and have a rich full bodied colour and flavour. They are a must-have in many Mexican dishes as they make the perfect base for a chilli, nachos or burrito bean mix. They are particularly good in curries and spiced dishes; try cumin and coriander seeds with freshly grated turmeric and ginger, or add chilli for extra zing. Left-over spicy beans are a scrumptious topper for baked potatoes with grated vegan cheese or vegan sour cream. These beans are a delicious ingredient for vegan burgers, while smashed kidney beans are great in dips; mix with spicy salsa and serve with avocado and crackers.

Red Kidney beans must be pre-soak in plenty of cold water (in a large bowl with room for 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 1½-2 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. 

No GMO. No added colours, flavours or preservatives.