Santos Healthfoods For Organic And Natural Food.

Light Red Kidney Beans

Country of Origin: USA

It is said that the common bean originated in Peru in pre-historic times and spread throughout South, Central America and then to Europe in the 16^th Century. It is now commonly used in Latin American cooking and around the world.

There does not seem to be much of a difference between the dark and light coloured kidney bean apart from the colour itself. However, it is said that the dark kidney beans contain higher amounts of anti-oxidants due to their pigment.

Kidney Beans are great for soups and stews as they pick up flavours well. Remember that 1 cup of dried beans equals approx. 3 cups cooked.

The beans are an excellent source of fibre and protein, a good source of iron (non-heme). They also contain some potassium, phosphorus, calcium and B vitamins. Red kidney beans (as are most beans) are low in fat and are high in fibre for good digestive function and also to assist in lowering cholesterol re-absorption.

From a Traditional Chinese Medicine perspective, the humble kidney bean has a cooling thermal nature and is said to assist in removing excess fluids from the body.

Remember that combining beans, pulses or lentils with a grain (like rice) gives you complete protein.

NOTE: Before use, all beans should be soaked in cold water overnight or for at least ten hours. Make sure you cover the beans with a large volume of water because they will swell up considerably. When ready to cook, discard the soaking water and briefly rinse the beans under running water. This process is important as to reduce burping, flatulence and abdominal discomfort.