Product Snapshot – Red Kidney Beans

A convenient, salt-free option for cooking, Fontinella Tinned Red Kidney Beans are a great choice for for any restaurant, pub or café – easy to store before use, and a large size which is perfect when batch cooking for a Friday night rush.

Benefits:

• Suitable for various diets: vegetarians, vegans and those with a lactose intolerance.
• Protein and fibre-rich: Kidney beans are a good source of plant-based protein and dietary fibre, along with essential vitamins and minerals.
• Low in fat and sodium: Since they’re packed only in water – no added salt – they’re lighter in sodium compared to other canned beans in brine.
• Ready to use straight from the tin: Just drain and rinse before cooking, no need to prep.

Cooking and Culinary Tips:

Always drain and rinse before use, to reduce any canning residue – this also ensures you get the best texture possible from the product. These kidney beans also pair great with a variety of spices, meats or plant-based proteins – these include chilli con carne, bean salads, soups, or casseroles – and create a filling, healthy and balanced meal. They are also excellent to freeze as leftovers – just cool, portion and store in freezer-safe containers.

Recipe Idea – One-Pot Kidney Bean & Vegetable Chilli:

Serves: 4-6 Time: 35 minutes Vegan – Gluten-Free – Low-Fat – High-Protein

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red pepper, diced
• 1 carrot, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chilli powder (adjust to taste)
• 1 tin (800g) Fontinella Red Kidney Beans, drained and rinsed
• 1 tin (400g) chopped tomatoes
• 2 tbsp tomato puree
• 200ml vegetable stock
• Salt and pepper to taste
• Optional toppings: avocado, coriander, lime, vegan yoghurt

Instructions:

1. 1. Sauté the base:
   • Heat olive oil in a large pan over a medium heat. Add onion and cook for 5 minutes until soft. Add garlic, red pepper and carrot, then cook for a further 5 minutes.
2. 2. Add spices:
   • Stir in cumin, smoked paprika and chilli powder. Cook for 1 minute until fragrant.
3. 3. Add beans and tomatoes:
   • Tip in the kidney beans, chopped tomatoes, tomato puree and vegetable stock. Stir well.
4. 4. Simmer:
   • Bring to a boil, then reduce heat. Simmer uncovered for 20-25 minutes until thickened. Stir occasionally.
5. 5. Season and serve:
   • Taste and season with salt and pepper. Serve hot with rice, tortilla chips or crusty bread.

Interested? You can buy Fontinella Kidney Beans direct from us – just click here!