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Bulk Kidney Beans – Red
Get RED-y to indulge in the rich, earthy flavor and robust texture of our premium Red Kidney Beans! Packed with essential nutrients and versatile in the kitchen, our Red Kidney Beans are a must-have for every pantry! This ingredient is a cornerstone for a variety of vegetarian and vegan dishes! Toss them into salads, enhance the heartiness of soups and stews, elevate your chili game, or create scrumptious vegan burger patties!
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Red Kidney Beans is a great source of dietary fiber and plant-based protein and is used widely in vegan and vegetarian diets. It’s low in fat, cholesterol-free and is packed with essential vitamins and minerals! Our Red Kidney Beans is available in bulk quantities and customizable packaging options — request for a quote now to get started! Source86 is your number one wholesale supplier for premium bulk raw ingredients! From sourcing to importing, we provide you exceptional sourcing solutions catered to your needs.
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Product Data
| Scientific Name | Phaseolus vulgaris |
|---|---|
| Origin Countries | USA, Argentina, Canada, China. |
| Product Uses | Canned and packaged foods, frozen food, breakfast product |
Production & Sourcing
Drying: After harvesting, the beans are separated from the plants and left to dry. This helps reduce their moisture content and prepares them for storage.
Cleaning: Once the beans are dry, they’re cleaned to remove any dirt, debris, or imperfect beans.
Applications
- Canned and Packaged Food
- Soups and Stews
- Frozen Foods
- Ready-To-Eat Meals
- Bakery
- Pland-Based Product Manufacturing
- Plant-Based Protein Products
- Snacks – Savory
- Dips and Spreads
- Breakfast Products
- Ingredient Blends
- Vegan Cooking
- Vegetarian Cooking
- Private Label
Functionality
- Essential Minerals
- Low Glycemic Index
- Low-Calorie
- Low-Fat
- Dietary Fiber Enrichment
- Texture
- Food Fortification
- Nutrients
- Protein Source
Benefits
Red kidney beans have a mild, nutty flavor with a slightly sweet undertone. When cooked, they absorb the flavors of the ingredients they are cooked with, making them versatile in various dishes.
These beans have a tender, creamy texture when properly cooked. However, they should be cooked thoroughly to ensure they are not too firm or grainy.
Red kidney beans are dark red in color, ranging from deep maroon to a lighter brick red. They are kidney-shaped, as the name implies.
Red kidney beans are a nutritious source of plant-based protein, fiber, and various vitamins and minerals. They are particularly rich in protein, fiber, folate, iron, potassium, and various phytonutrients. They are a good source of complex carbohydrates and have a relatively low glycemic index.
Red kidney beans contain a significant amount of moisture, which contributes to their creamy texture when cooked. They also release starch during cooking, which can help thicken soups, stews, and other dishes.
On their own, red kidney beans have a subtle nutty aroma. When cooked with aromatic ingredients like garlic, onions, and spices, they can absorb and enhance the overall aroma of a dish.
Red kidney beans are often used in combination with a variety of other ingredients to create balanced dishes. They pair well with vegetables, grains, meats, and various seasonings.
The vibrant red color of kidney beans provides a visually striking contrast when used in dishes with lighter-colored ingredients. They can add depth and contrast to salads, soups, and stews.
Red kidney beans are widely used in cuisines around the world. They are a staple in Latin American, Caribbean, Indian, and North American cuisine. Dishes like chili con carne, rajma (an Indian kidney bean curry), and rice and beans are popular examples of their cultural influence.
Red kidney beans are a valuable source of plant-based protein, making them an excellent option for vegetarians and vegans. However, it’s important to note that they contain a compound called lectin, which can be harmful if the beans are not properly cooked. To eliminate lectins, it’s crucial to soak and cook kidney beans thoroughly.
Additionally, for individuals following a low-carb or keto diet, kidney beans may not be the best choice due to their relatively high carbohydrate content. However, they can be consumed in moderation as part of a balanced diet.
Uses in manufacturing
In food manufacturing, Red Kidney Beans are used in various ways to add flavor, texture, and nutritional value to a wide range of products. Here are some common applications:
Red kidney beans are often canned after cooking and processing. These canned beans are convenient for consumers and can be used directly in dishes like salads, soups, and stews.
They can also be blanched, frozen, and packaged for later use. This is common in products like frozen bean mixes or vegetable medleys.
Red kidney beans are incorporated into various ready-to-eat meals, such as canned chili, bean soups, and stews. They serve as a source of protein, fiber, and texture in these products.
Red kidney bean flour, obtained by grinding dried beans, can be used in baking applications. It can be incorporated into bread, cakes, and other baked goods to boost protein and fiber content.
Red kidney beans, when processed and textured, can be used as a meat substitute in products like vegetarian burgers, sausages, and meatballs.
Bean-based snacks, such as bean chips or crisps, are becoming more popular. Red kidney beans can be used in combination with other ingredients to create nutritious and flavorful snacks.
They can be used as a base for bean dips and spreads. When mashed or pureed, they create a creamy texture that’s suitable for spreads like hummus or bean dips.
Red kidney bean flakes or powders can be incorporated into cereals, granolas, and breakfast bars to enhance their protein and fiber content.
Red kidney bean flour can be added to various food products as a fortification ingredient to increase their nutritional value, particularly in products targeted towards addressing malnutrition.
Red kidney beans are often used as a component in pre-made ingredient blends for convenience foods. These blends can be used in a variety of applications, from soups to casseroles.
Main producing countries and Harvest time
The main producing countries of kidney beans are the United States, Argentina, Canada and China. It is harvested around 90-150 days after cultivation, generally around early fall.