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Organic Dark Red Kidney Beans

The Organic Dark Red Kidney Bean is a vibrantly colored member of the legume family, offering nutrient density, mild flavor and creamy texture that performs well on its own or as a component among other ingredients.

  • Approximately 5/8 inch in length

  • Deep reddish-brown

  • Kidney shaped

  • Certified organic to the specifications of the USDA National Organic Program

  • D'allesandro
    Price: $80.67
    $0.5 / Ounce

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    Suggested uses

  • Commonly found in chili, soups and baked beans

  • Chill and toss with herbs and dressing for a cold bean salad

  • Basic prep

    Carefully sort beans and rinse thoroughly. Soak overnight.

    Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60-90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.

    Storage & handling

    Store in a cool, dry place.

    Ingredients

    Organic dark red kidney beans.

    Dark red kidney beans are dark reddish-brown with a mild flavor and a durable skin that allows them to hold their shape through cooking. Kidneys are some of the most often-used beans in kitchens, coming in as the basic standby for chili and baked beans.

    These popular beans are members of the larger family of legumes, a genre of plant species used for their edible seeds and pods that boast a high nutrient density with low-maintenance production and storage. They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.

    Believed to have originated in Peru, beans were spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers. Known as a quality, inexpensive source of protein and nutrition, they have become diet staples in many cultures and are now widely produced in Asia, Europe and North America.

    Classic recipe

    Chili con Carne

    The classic American traditional of chili making begins with kidney beans. Partially cooking our dark red kidney beans and allowing them to rest with provide a more plump meaty texture that still absorbs plenty of flavors from the spices.