Cooked red kidney beans
Tender, thin-skinned red kidney beans, already cooked and ready to drain for soups, salads and stews.
What it offers and why to use it
Tender, thin-skinned red kidney beans, already cooked and ready to drain for soups, salads and stews. Drain and rinse briefly where the recipe calls for it. Blend with cooking liquid for smooth soups or add near the end of stews to keep the beans intact.
Tender, thin-skinned red kidney beans, already cooked and ready to drain for soups, salads and stews.
From shopping to cooking
Choose
Choose intact jars or tins and check the drained weight and salt. This profile is for already cooked beans, not dried beans.
Store
Store unopened as labelled. Once opened, refrigerate in a covered container and follow the manufacturer use-by period.
Prepare
Drain and rinse briefly where the recipe calls for it. Blend with cooking liquid for smooth soups or add near the end of stews to keep the beans intact.
How to make the most of it
Good pairings
Potato, garlic, paprika, blood sausage and vegetables.
How to substitute it
Cooked white beans change the colour and flavour slightly. Do not substitute dried beans without cooking them first.
Recipes with cooked red kidney beans
Red kidney bean soup with crispy blood sausage
A smooth red kidney bean and potato soup, passed through a fine sieve for a silky texture and topped with crisp, golden-br…
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