Red Kidney Beans - Dry

From Caribbean rice ‘n’ peas to Mexican chilli con carne, Tropical Sun Red Kidney Beans are loved the world over for their versatility. A great source of protein and dietary fibre, they are a popular source of nutrition with vegetarians, vegans and the health-conscious.

Commitment phobia ? 

Warning - dried beans are a little bit more of a commitment to make, but...

...the flavour and texture that properly cooked dried beans bring to your recipes make their canned counterparts feel like junior siblings. Their skins are in tact and firm, and when you bite into them, the insides are smooth and flavourful. Beans that have not been soaked ahead of time will always take longer to cook, but they will still cook.

Soaking beans in the fridge will reduce the time they have to cook drastically. And the texture of the beans will also be at their best, with fewer split-open and burst ones. 

Soak them overnight for 6 to 10 hours. Keep the beans covered with water while soaking. Beans soaked longer than 12 hours can absorb too much water and lose their characteristic texture and flavour. If you plan to cook beans for dinner and  want to use the long-soak method, start soaking in the morning.