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Kidney Beans - A012 - 25 lb. bag

Quick Overview

Our kidney beans is a wonderful product to have on hand in your food storage staples.  Kidney beans are red in color and kidney shaped.  These beans are high in fiber and are great to use in chili.  Kidney beans take on spices better than most beans.  These beans are great for salads, soups, and humus.  They do require soaking.  Kidney beans can be used interchanged with recipes that call for pinto beans.  If you are a bean lover these beans will need to be in your long term food storage staples.  


Ingredients:  Kidney Beans.


Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.


Bulk:  A012-  25lbs. (11.34kg) 123 servings $.23 per serving


Also available in:


#10 can:  K019-  23 servings $.58 per serving


#10 case:  K020-  138 servings $.56 per serving


Bulk:  A116-  247 servings $.22 per serving


6 Gallon Super Pail Bucket:  E007-  197 servings $.30 per serving

Availability: In stock

$31.00
OR

Details

Kidney beans is a versatile bean that are red and kidney shaped.  These beans are great to use for chili, soups, and other beans recipes.  Use them to make a great meatless patty.  These are delicious addition to your food storage staples. 

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

Shelf Life:  Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store 25 years. Bulk products need to be repackaged for long term storage.

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.

Additional Information

Nutritional Information

Directions:   For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours.  For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour.  In cooking, use same water.  Cover and simmer slowly in water until beans are tender, about 2 hours.  Add more water if necessary. Season with salt, pepper, onion, or garlic. Cooking tips: to keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water.  Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as they delay softening.

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