Organic Light Red Kidney Beans
Certified organic heirloom Light Red Kidney beans grown on our farm in San Gregorio, CA. The Light Red Kidney bean was first cultivated in Peru, but spread across Central America, Europe, and Asia, becoming a staple in many parts of the world. Commonly used to make chili con carne, red beans and rice, and salads.
Certified organic heirloom Light Red Kidney beans grown on our farm in San Gregorio, CA. The Light Red Kidney bean was first cultivated in Peru, but spread across Central America, Europe, and Asia, becoming a staple in many parts of the world. Commonly used to make chili con carne, red beans and rice, and salads.
Certified organic heirloom Light Red Kidney beans grown on our farm in San Gregorio, CA. The Light Red Kidney bean was first cultivated in Peru, but spread across Central America, Europe, and Asia, becoming a staple in many parts of the world. Commonly used to make chili con carne, red beans and rice, and salads.
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Firm and slightly sweet. Milder flavor than our Dark Red Kidney beans.
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BASIC DRY BEAN COOKING INSTRUCTIONS
Rinse beans and check for debris. In a large pot, cook aromatic vegetables of your choice (onions, garlic, celery, leeks, carrots, etc.) in olive oil. Add the beans and enough water to cover by a few inches. Bring to a full boil for 10 minutes, then reduce to a gentle simmer. Gently cook until soft but not falling apart. Cooking time depends on the bean, typically 1 to 3 hours. Salt when the beans start to soften. Pre-soaking the beans for 2 to 6 hours will reduce the cooking time. Enjoy! -
We ship out orders every Friday! Orders placed after 9 a.m. on Friday will ship the following Friday.