East End Red Kidney Beans are dried kidney beans with a deep red colour and a firm, hearty texture that holds up well in slow-cooked dishes. They are a mainstay of rajma, chilli and many stews and curries. This case holds 20 packs of 500g, a convenient smaller format for shops and kitchens that want easy-to-manage portions.
Soak the dried beans in plenty of water for several hours or overnight, then drain and rinse. Cover with fresh water, bring to a rapid boil and boil hard for at least ten minutes before simmering until fully tender. This vigorous boil is important for kidney beans. Always follow the packaging and safe cooking guidance and make sure the beans are fully cooked before eating.
Store in a cool, dry place away from direct sunlight. After opening, keep in an airtight container to protect from moisture and pests.
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