Light Red Kidney Beans are large light red beans that are excellent for soups and stews that take a long time to cook. They have wonderful flavor and hold up well to prolonged cooking.
These are the classic beans used in most Rice and Bean recipes from down south, and are popular in the Carribean, Portugal and Spain.
**Please pick over these beans before cooking as they have been mechanically harvested and the occasional pebble may have jumped in the mix.**
These beans are grown by Morningstar Meadow farms in Glover, Vermont. Seth specializes in growing dry beans for us and does an excellent job on his hill farm. He learned much of what he knows from Jack Lazor at Butterworks Farm. Mentoring is a rich tradition up here in Vermont.
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Basic Bean Cooking Instructions Pick over beans and rinse in cold water. Place beans in a bowl of fresh cold water, cover and soak for 3 to 4 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan and cover with water, bring to a boil, remove from the heat , and soak for 1 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.
Please Note: Since these are fresh beans they do not need the long soaking of store bought beans. Oversoaking these beans will cause them to sprout and ferment.
Store in dry storage, in a plastic bag or a glass jar.