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**Please note second photo of current batch, it is a lighter colour with some splits**
Red kidney beans are a type of legume with a reddish-brown color and a distinctive kidney shape. They are popular in various cuisines, particularly in dishes from the Americas and the Caribbean. They have a slightly sweet, earthy flavor and a firm, creamy texture when cooked.
Uses:
Chili: One of the most popular uses for red kidney beans is in chili. Their robust texture holds up well in slow-cooked dishes and complements spicy and savory flavors.
Salads: They can be added to salads, both cold bean salads and as an addition to green salads
Soups and Stews: They work well in soups and stews, contributing both flavor and substance. They absorb the flavors of the broth and other ingredients nicely.
Casseroles: They blend well with other ingredients and help create a filling meal.
Side Dishes: Red kidney beans can be used as a side dish on their own, seasoned with herbs and spices.
Rice Dishes: They can be mixed with rice and other vegetables or meats
Preparation and Cooking:
Dry Beans: Soak overnight and then boil thoroughly before consumption to ensure they are safe to eat. Raw or undercooked kidney beans contain lectins, which can be toxic.
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