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La Preferida Red Kidney Beans, Habichuelas Coloradas
1 lb
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La Preferida Red Kidney Beans, Habichuelas Coloradas

La Preferida Red Kidney Beans, Habichuelas Coloradas

1 lb
Details
Ingredients
Directions

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Product information

Details

Our Kidney Beans are the foundation of so many traditional Mexican dishes and with good reason. Native to Mexico and Central America, Kidney Beans are one of the richest sources of protein among plant-based foods.

Made in the USA

Kosher

730-day shelf life

Ingredients

dried kidney beans

Directions

To Prepare: [1 lb. dry beans (2 cups) = 5-6 cups cooked beans]. 1. Sort and rinse beans. 2. Soak to reduce cooking time (use 6 cups water for every 1 lb. dry beans; oversoaking may cause beans to split). Quick Soak: Boil beans and water for 2 minutes, remove from heat, cover and let stand for 1 hour. Long Soak: Let beans and water stand overnight (6-8 hours). 3. Cook: Simmer until beans are tender (approx. 1 hour). To Serve: Use in chili, casseroles, stews and salads; or mash to make refried beans and enchiladas.

Nutrition Facts

12 servings per container
Serving size0.25 cup
  • Amount per serving
  • Calories70
    • Total Fat 0g0%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
  • Cholesterol 0mg0%daily value
  • Sodium 20mg1%daily value
    • Total Carbohydrate 22g8%daily value
    • Total CarbohydrateDietary Fiber 14g50%daily value
    • Total CarbohydrateTotal Sugars 1g
    • Includes 0g Added SugarsIncludes 0g Added Sugars 0%daily value
  • Protein 9g
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Product information or packaging displayed may not be current or complete. Always refer to the physical product for the most accurate information and warnings. For additional information, contact the retailer or manufacturer. *Actual weight may vary based on seasonality and other factors. Estimated price is approximate and provided only for reference.