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Organic Red Kidney Beans

From: £5.62

(£5.62 inc. VAT)



Organic Red Kidney Beans make a mean bean chilli.

Organic Kidney Beans have a distinctive deep red colour and true to their name, they are shaped like a little kidney.  Nutrient rich and full of flavour, kidney beans have been cultivated in the Americas since prehistoric times and are now popular throughout the world.

One 90g serving of cooked kidney beans is high in Folate and a source of Thiamin (B1), Potassium, Manganese, Phosphorus and Copper.

Due to their dense texture they go really well in vegetable chilli and chilli bean pie.  They are best in simmered dishes where their flesh absorbs the flavours of the sauce.

They lend themselves to a range of flavours and are very versatile alone or mixed with our other bean varieties such as organic black turtle beans and organic turtle beans.  The deep red colour of the skin signifies the antioxidant and polyphenol content of these nutrient rich beans.  If you prefer white beans try their cousin, the organic cannelini bean.

Ingredients: Organic Kidney Beans

Origin: China

Allergen Information: Packed on premises that handle gluten, tree nuts, sesame, soya, peanuts, celery, mustard

Caution: Kidney beans should not be eaten raw or sprouted.  Always soak well and cook thoroughly. 


Nutritional Information

Dried, uncooked.

Typical Nutrient Values: Amount per 100g:
Energy 1334kj/317kcal
Fat 1.5g
of which saturates 0.2g
Carbohydrate 40g
of which sugars 1.2g
Fibre 15.7g
Protein 23.4g
Salt 0.03g

Cooking Instructions:

Note: Require soaking and cooking before consumption. Kidney beans must not be eaten raw or sprouted as they can be toxic until cooked.

  1. Soak for 8-12 hours.
  2. Drain and rinse.
  3. Boil for 10 minutes and then simmer for 1 hour.
  4. They should be soft when ready.


For optimum freshness keep in a cool place away from moisture and direct sunlight.  Store in a tightly sealed bag or container.


Family Tip:

  1. We love the colour of these kidney shaped beans and think they go really well in bean salads.
  2. We enjoy them in vegetable chilli, burritos or bean fajitas.
  3. They are particularly nice with sprouted chickpeas, cooled jasmine rice and freshly chopped herbs.