Kidney Bean

• To make classic chili con carne, rehydrated and simmered with ground beef, tomatoes, onions, and spices, delivering a robust and satisfying flavor profile.
• As a key ingredient in three-bean salad, combined with other beans like cannellini and black beans, tossed in a vinaigrette for a colorful and nutritious side dish.
• Cooked and mashed to create a creamy and flavorful base for vegetarian bean burgers, offering a hearty and protein-rich alternative to meat-based patties.
• Added to hearty soups and stews to boost their nutritional content and provide a substantial, filling element, complementing vegetables and other proteins perfectly.
• Blended into dips and spreads with spices and herbs, like kidney bean hummus, to create a healthy and flavorful appetizer or snack for parties or everyday enjoyment.
• Used in rice and beans dishes popular in Latin American cuisine, often simmered with rice, onions, peppers, and spices for a complete and balanced meal.

• Excellent source of plant-based protein for muscle building and repair.
• Rich in fiber, promoting healthy digestion and preventing constipation.
• Helps regulate blood sugar levels due to its low glycemic index.
• Good source of iron, supporting energy levels and preventing anemia.
• High in antioxidants, protecting cells from damage and reducing the risk of chronic diseases.
• Contains folate, essential for cell growth and development, particularly during pregnancy.

To maximize shelf life, store dried kidney beans in an airtight container in a cool, dry, and dark place, like a pantry. Properly stored, dried kidney beans can last for several years. Cooked kidney beans should be refrigerated in an airtight container and used within 3-4 days. For longer storage, cooked kidney beans can be frozen for up to 6 months. Ensure they are cooled completely before freezing to prevent freezer burn.