Light Red Kidney Beans 24oz

Light Red Kidney Beans 24oz

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Only 11 left in stock.

A pretty rose-colored legume, light red kidney has the same hearty flavor and dense meaty texture of its red cousin. Combine with pungent spices in Southwest dishes.

  • Surfas Product
  • 16 oz / 454 g

Turkey Chili
Serves 4

  • 1 cup dried light red kidney beans
  • 2 tbsp. olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 tbsp. chili powder
  • 3 cans (14.5 oz.) diced tomatoes,
  • 1/2 lb. ground turkey meat, cooked in fry pan
  • Salt and pepper to taste
  1. Sort beans and soak overnight in bowl using 3 times as much water as beans. Rinse beans with cold water and place in heavy saucepan, cover with two inches of water and bring to a boil. Reduce heat and simmer uncovered until tender, about 45 minutes. In soup pot, sauté onions, garlic and peppers in olive oil for 3 minutes. Add drained cooked kidney beans, chili powder, canned tomatoes, 3/4 cup water, cooked ground turkey, salt and pepper. Bring to a boil, lower heat to simmer, and stir occasionally, uncovered for 1 hour.