Large, reddish-brown legumes known for their firm texture and slightly sweet, nutty flavour. They are a staple in dishes like chilli, curries, soups and salads, as they hold their shape well during cooking. Rich in protein, fibre, and essential nutrients, they support digestion, heart health, and sustained energy, making them a nutritious plant-based protein source.
 
Originating from Peru, kidney beans have been cultivated for thousands of years by indigenous peoples of the Americas. They spread globally through Spanish and Portuguese explorers and became a key ingredient in cuisines such as Mexican, Indian, and Creole. Today, they are grown worldwide in warm climates.
 
Cooking Instructions
Soak the beans in plenty of water overnight for 8 to 12 hours to reduce cooking time and remove natural toxins.  After soaking, drain and rinse the beans. Then, boil them in fresh water over medium heat for 60 to 90 minutes, ensuring they reach a rolling boil for at least 10 minutes to eliminate toxins. Finally, drain the beans and season them to your liking.
 
Origin
Kurdistan.
 
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