Ingredients:

dark red kidney beans.

Directions:

before soaking, rinse beans in cold water.
long soak method:
add beans to a pot and cover them with water by about two inches. let beans soak for at least 8 hours or overnight. drain and rinse the beans before cooking.
quick soak method:
add beans to a pot and cover them with water by about two inches. add salt and bring to a boil. turn off the heat and let the beans soak for an hour. drain and rinse the beans before cooking.
basic cooking instructions:
bring 4 cups of water and 1 cup of soaked beans to a boil. add 1 tsp salt. cover pot and cook on medium to low heat for 60 - 90 minutes or until reached desired tenderness. add more liquid, as necessary. drain and serve.
yield: 1 cup dry beans = 2 1/2 cups cooked.

Allergens:

may contain sesame, milk, soy, wheat, barley and sulphites.

Storage:

product of canada