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Without gluten
Bio / Ecological
Without gluten
Bio / Ecological
10.80 € / Kg
Description
Kidney Red Beans Bio 500g Salud Viva. Legume called that because of its red color and shape. They share an ancestor with black beans, pinto beans, and white beans. European explorers first discovered this ancestral bean in Peru. High nutritional value and a source of protein. Gluten-free.
Ingredients
Red kidney beans*.
(*from organic farming)
Weight
500g
Instructions
They should be soaked overnight, discard the water and drain and rinse them well before adding new water. If you haven't had time to do this, boil the beans, then after a while, turn off the heat and let them soak in this water for about 3 hours. The secret is to never use the water where they have been soaked because this water absorbs part of the toxin that is lost in the cooking. The red beans should be cooked well, with high heat for about 20 minutes at the beginning and without salt, skimming them, and then you can lower the heat and cook them until they are soft. The cooking time will vary depending on the cooking method you choose: between 1 and a half to 2 hours or 20 to 30 minutes in a pressure cooker.
Average nutritional values per 100g
- Energy 1334kJ 317kCal
- Fat 1.5g of which saturates 0.2g
- Carbohydrates 40.0g of which sugars 1.2g
- Fiber 23.4g
- Protein 24.2g
- Salt 0.03g
10.80 € / Kg
Description
Kidney Red Beans Bio 500g Salud Viva. Legume called that because of its red color and shape. They share an ancestor with black beans, pinto beans, and white beans. European explorers first discovered this ancestral bean in Peru. High nutritional value and a source of protein. Gluten-free.
Ingredients
Red kidney beans*.
(*from organic farming)
Weight
500g
Instructions
They should be soaked overnight, discard the water and drain and rinse them well before adding new water. If you haven't had time to do this, boil the beans, then after a while, turn off the heat and let them soak in this water for about 3 hours. The secret is to never use the water where they have been soaked because this water absorbs part of the toxin that is lost in the cooking. The red beans should be cooked well, with high heat for about 20 minutes at the beginning and without salt, skimming them, and then you can lower the heat and cook them until they are soft. The cooking time will vary depending on the cooking method you choose: between 1 and a half to 2 hours or 20 to 30 minutes in a pressure cooker.
Average nutritional values per 100g
- Energy 1334kJ 317kCal
- Fat 1.5g of which saturates 0.2g
- Carbohydrates 40.0g of which sugars 1.2g
- Fiber 23.4g
- Protein 24.2g
- Salt 0.03g
