Organic Red Kidney Beans 500g
Organic Red Kidney Beans 500g
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Red kidney beans are the classic, hearty bean of chilli con carne, red beans and rice, and Rajma — deep mahogany-red, firm, and meaty with a robust flavour that absorbs bold spices beautifully. These certified organic red kidney beans from Just Natural Organic are whole dried beans requiring soaking and cooking, but delivering far superior flavour and texture to tinned at a fraction of the cost.
Excellent source of plant protein (24g/100g), folate, iron, potassium, manganese, and very high dietary fibre (25g/100g). Low glycaemic index. Rich in anthocyanin antioxidants.
Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 500g.
⚠️ Important: Red kidney beans must be boiled vigorously for at least 10 minutes before any simmering — they contain a natural lectin (phytohaemagglutinin) that is destroyed by boiling but not by slow-cooking at lower temperatures.
Soak overnight, boil vigorously 10 minutes, then simmer 40–50 minutes. Use in chilli, Rajma, red beans and rice, and bean soups.
Recipe idea — Classic Chilli con Carne: Fry 500g minced beef with 1 onion, 3 garlic cloves. Add 2 tsp cumin, 2 tsp smoked paprika, 1 tsp chilli powder, 1 tsp oregano. Stir in 1 tin tomatoes, 300ml beef stock, and 250g pre-cooked kidney beans. Simmer 30 minutes. Serve over rice with sour cream, grated cheese, and coriander. The kidney beans are essential — their firm, meaty texture holds up in the rich, spiced sauce. Serves 4.
| Nutritional Values per 100g (dry) | |
|---|---|
| Energy | 1357 kJ / 325 kcal |
| Fat | 0.8g |
| Of Which Saturates | 0.1g |
| Carbohydrates | 60g |
| Of Which Sugars | 2.2g |
| Fibre | 25g |
| Protein | 24g |
| Salt | 0g |
Ingredients: Organic Red Kidney Beans.
FAQs
Why must kidney beans be boiled vigorously?
Raw and undercooked kidney beans contain phytohaemagglutinin (PHA) — a toxic lectin that causes nausea, vomiting, and diarrhoea within hours of consumption. Boiling vigorously for 10 minutes destroys PHA completely. Slow cookers do not reach a high enough temperature — always pre-boil kidney beans before adding to slow cooker recipes.
Do they need soaking?
Yes — soak 8–12 hours in cold water. Drain, rinse, boil vigorously for 10 minutes, then simmer 40–50 minutes until tender.
