Kidney Beans, Red
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Dark Red Kidney Beans From Barry Farm Foods
Dark Red Kidney Beans

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List of Ingredients

Beans, kidney, red, mature seeds, raw

The kidney bean is named for its its dark red skin and because it looks like a kidney. The kidney bean is also known as the red bean, but this term just causes confusion with other red beans. Red kidney beans are a major element of the cuisine northern India. 

Dark red Kidney beans have an earthy flavor popular in Mexican and Central American dishes.

Dry beans will keep indefinitely if stored in a cool, dry place, but as time passes, their nutritive value and flavor degrade and cooking times lengthen. 

Dried beans are almost always cooked by boiling, but usually after having been soaked for several hours.  While the soaking is not always necessary, it does shorten the cooking time and results in more evenly textured beans. Discarding one or more batches of soaking water tends to leach out the  hard-to-digest complex sugars that can cause flatulence. 

There are several methods including overnight soaking, and the power soak method, which is to boil beans for three minutes, then set them aside for 2-4 hours, then drain and discard the water and proceed with cooking. 

Common beans take longer to cook than most and cooking times will vary from one to four hours, but are substantially reduced with pressure cooking. A note of caution here should be noted when using pressure cookers on beans; always follow the manufacturer's guidelines as bits of bean or skin could clog the exhaust port causing overpressure.

The traditional spice used with beans is Epazote, which is also said to aid digestion. Kombu, which is a type of seaweed, can also be added to beans as they cook to improve their digestion as well. 

Salt, sugar, and acidic foods like tomatoes may harden uncooked beans resulting in seasoned beans at the expense of slightly longer cooking times.

 

RECIPE

CRUSTY MEXICAN BEAN BAKE:

Crust: 
1/2 c whole wheat flour *
1/2 t sea salt *
1/2 t baking powder *
2 T. shortening 
1/2 c sour cream 
1 egg beaten 
Filling:

3/4 c tomato paste
3/4 lb ground beef
1/2 c chopped onion
1 t sea salt*
2 t chili powder*
1/2 t Tabasco sauce
2 c un-drained cooked kidney beans*

Topping:
1/2 c grated cheddar cheese 
1 c. chopped raw tomato 
1 c shredded lettuce
Sour Cream

Combine crust ingredients. Mix together. May be slightly lumpy. 

Spread thinly on bottom and sides of shallow greased 2 qt casserole. 
     
Brown in skillet ground beef and onion. 

Add remaining filling ingredients and mix thoroughly.
     
Spoon over crust and bake at 350F for 30 min.
     
Remove from oven and sprinkle cheese, lettuce, and tomatoes. 

Serve with dollop of Sour cream.
*These products are available from www.barryfarm.com

NutritionFacts
per serving: 1/4 cup
makes 1 servings
Amount per serving
Calories158
Calories from fat4
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0mg0%
Sodium 6mg0%
Total
Carbohydrate 28.2g
9%
Dietary Fiber 7g28%
Protein 10.4g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
2.5% of calories from Fat
71.2% from Carbohydrates
26.3% from Protein