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Kidney Beans - E007 - 33 lb. 5 gal SP

SKU

E007

In stock

$102.79

Overview

Our kidney beans are 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 hummus. 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. Naturally gluten free product.

(Product sourced in the USA)

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

5 Gallon Super Pail Bucket: E007- 33lbs. (14.97kg) 162 servings

Also available in:

#10 can: K019- 23 servings

#10 case: K020- 140 servings

Bulk: A012- 123 servings

Bulk: A116- 246 servings

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.

Note: Due to elevation and/or temperature changes, buckets may be concave or convex upon arrival, normally this is not a problem. Buckets may be reshaped by removing lid, reshaping bucket and then replacing the lid. Product is not compromised since it is protected by the mylar bag.

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, soy, and tree nut products.

Directions

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.