Kidney Beans are an excellent source of fibre and protein which provides longer-lasting energy for your body. They are also rich in nutrients such as folate, potassium and iron.

HOW TO CHOOSE

• Choose dried beans that have bright coloured, smooth skins, without shrivels.

HOW TO PREPARE

• Dried kidney beans: Soak beans overnight (8 hours or more) before cooking
• To cook, use 3 cups (750 mL) water for every cup (250 mL) of soaked beans. On the stove, bring beans and water to a boil and simmer 45 minutes to 60 minutes. In the microwave, heat on high for 10-15 minutes.
• Canned kidney beans can be rinsed, drained and eaten raw or added to a bean
  salad with vinegar and pepper.

HOW TO STORE

• Dried beans can be stored in sealed containers in a cool, dark and dry area.
• Once cooked, can keep in the fridge for 5 days.

HOW TO FREEZE

• Cooked beans can be frozen in freezer bags or small container for up to 6 months.

Recipes

Click on a recipe to download it.

Fried Rice, Beans & Fish:

Kidney Bean Burgers: