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Kidney Beans, Case(6) #10 cans

SKU
K020
In stock
$106.39
-
+
Overview

Kidney beans are an excellant bean that provides vitamin and nutrients.  This bean is packed with protein, so it is a great way to feel fuller longer.  Kidney beans are used in traditional Mexican and Central American foods.  These beans are great for your long term food storage needs. . 

Ingredients:  Kidney Beans. Naturally gluten free product. This product is non-GMO.

(Product sourced in the USA)

Packaged in a plant that handles milk, wheat, eggs and soy products.kidney beans nutrition

#10 case:  K020-  143 servings

Also available in:

#10 can:  K019-  24 servings

Bulk:  A012-  126 servings

Bulk:  A116-  252 servings

5 Gallon Super Pail Bucket:  E007-  166 servings

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 up to 20-25 years. Bulk products need to be repackaged for long term storage.

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

More 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.