Ingredients: Whole Raw Organic Dark Red Kidney Beans
-Processed in a peanut-free, dairy-free, and soy-free facility
The high fiber content in kidney beans prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.
A study published in the Archives of Internal Medicine confirms that eating high fiber foods, such as kidney beans, helps prevent heart disease. It has been estimated that consumption of 100% of the daily value of folate would, by itself, reduce the number of heart attacks suffered by Americans each year by 10%. Just one cup of cooked kidney beans provides more than half (57.3%) of the recommended daily intake for folate.
Note: Raw kidney beans contain the toxin phytohaemagglutinin, which when consumed can cause nausea, vomiting, diarrhea and stomach pains.
It is recommended that the beans be soaked for at least 5-10 hours, 18 hours if possible. After soaking, pour off the soaking water, rinse thoroughly, and then boil in fresh water for at least 10 minutes. Boiling should take place prior to slow-cooking, as slow cooking the beans without boiling can actually increase their toxicity.
For more information, consult a physician and/or qualified nutritionist.
FUN FACT! Kidney beans are named for their shape -- like that of the kidney organ -- and generally come in red and white colors. Kidney beans, particularly red kidney beans, are sturdy and hold their shape well. They also readily absorb surrounding flavors in a dish
Shelf life: One year if properly stored
Storage: Cool, dry, dark area. Dark Red Kidney Beans can be refrigerated or frozen to extend freshness.