Organic Dry Dark Red Kidney Beans,4 Lb Bulk '' Seeds For Food and Growing !
Organic Large Dark Red Kidney Dried dark red kidney beans, aka chili beans.4 pound !
Organic Large Dark Red Kidney Dried beans, organically grown in mineral rich, vital soil. A large kidney-shaped bean with a popular pleasing flavor, aka chili beans. Ideal for chili, soups, stews, salads, dips, and refried beans. Fat free, rich in healthy fiber and folate B9, and a good source of potassium, protein, iron, thiamin B1, magnesium, and copper. Antioxidant carotenoids give them their deep color.
How to cook Dry kidney beans
1. Pour the dried kidney beans onto a large baking sheet. Sort through them and discard any dirt or debris. Transfer the beans to a colander and place under cold running water to rinse.
2. Pour the rinsed kidney beans into a large stockpot. Cover with 10 cups of water and soak uncovered overnight. Drain the water from the beans the next day and cover with fresh cold water.
3. Place the stockpot on the stove over medium-high heat. Bring to a rolling boil, and then reduce the heat to medium-low. Simmer the kidney beans for one hour. Remove a bean from the pot and check for doneness by biting or pinching.
Jamaican Rice & Peas
Ingredients:- 2 1/2 cups brown rice
- 1 cup Cooked kidney beans.
- 1 can coconut milk
- 1-2 cups chicken stock
- 2 teaspoons dried thyme
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 scotch bonnet pepper, whole
- 1/2 tablespoon olive oil
- salt & pepper to taste
- heat up the olive oil in a pan over medium heat and saute the onions for a couple minutes, then add the garlic for another minute or two
- pour the rice, beans, coconut milk, chicken stock, in to a pot over high heat
- bring pot to a boil then add in the onion, garlic and scotch bonnet pepper whole (do not cut! keep it whole, it doesn't give off any heat, just flavour!)
- cook rice according to directions on the package and serve!
Botanical Name: Phaseolus vulgaris
Days to Maturity: 95
Vegetable Seeds Per Oz: 100
Vegetable Height: 18ï¿½ to 24ï¿½
Vegetable Spacing: 3 in to 6 in
Vegetable Planting: Direct sow outside after danger of last frost. Plant about 4ï¿½ apart and 1ï¿½ below soil surface. Rows should be spaced at 24ï¿½-30ï¿½ apart.
Ital Stew With Rice !
Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. But this is far from all kidney beans have to offer. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Just one cup of cooked kidney beans supplies 177.0% of the daily value for molybdenum. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.
A Fiber All Star
Check a chart of the fiber content in foods and you'll see legumes leading the pack. Kidney beans, like other beans, are rich in soluble and insoluble fiber. A cup of cooked kidney beans provides 45.3% of the recommended daily intake for fiber. Soluble fiber forms a gel-like substance in the digestive tract that binds with bile (which contains cholesterol)and ferries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis.
Lower Your Heart Attack Risk
In a study that examined food intake patterns and risk of death from coronary heart disease, researchers followed more than 16,000 middle-aged men in the U.S., Finland, The Netherlands, Italy, former Yugoslavia, Greece and Japan for 25 years. Typical food patterns were: higher consumption of dairy products in Northern Europe; higher consumption of meat in the U.S.; higher consumption of vegetables, legumes, fish, and wine in Southern Europe; and higher consumption of cereals, soy products, and fish in Japan. When researchers analyzed this data in relation to the risk of death from heart disease, they found that higher legume consumption was associated with a whopping 82% reduction in risk!A study published in the Archives of Internal Medicine confirms that eating high fiber foods, such as kidney beans, helps prevent heart disease. Almost 10,000 American adults participated in this study and were followed for 19 years. People eating the most fiber, 21 grams per day, had 12% less coronary heart disease (CHD) and 11% less cardiovascular disease (CVD) compared to those eating the least, 5 grams daily. Those eating the most water-soluble dietary fiber fared even better with a 15% reduction in risk of CHD and a 10% risk reduction in CVD.
Kidney beans' contribution to heart health lies not just in their fiber, but in the significant amounts offolate and magnesium these beans supply. Folate helps lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle. Elevated blood levels of homocysteine are an independent risk factor for heart attack, stroke, or peripheral vascular disease, and are found in between 20-40% of patients with heart disease. It has been estimated that consumption of 100% of the daily value (DV) of folate would, by itself, reduce the number of heart attacks suffered by Americans each year by 10%. Just one cup of cooked kidney beans provides more than half (57.3%) of the recommended daily intake for folate.
Kidney beans' good supply of magnesium puts yet another plus in the column of its beneficial cardiovascular effects. Magnesium is Nature's own calcium channel blocker. When there is enough magnesium around, veins and arteries breathe a sigh of relief and relax, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body. Studies show that a deficiency of magnesium is not only associated with heart attack but that immediately following a heart attack, lack of sufficient magnesium promotes free radical injury to the heart. Want to literally keep your heart happy? Eat kidney beans—a one cup serving provides 19.9% of your daily needs for magnesium.
Kidney Beans Give You Energy to Burn While Stabilizing Blood Sugar
In addition to its beneficial effects on the digestive system and the heart, soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, kidney beans can really help you balance blood sugar levels while providing steady, slow-burning energy. Studies of high fiber diets and blood sugar levels have shown the dramatic benefits provided by these high fiber foods. Researchers compared two groups of people with type 2 diabetes who were fed different amounts of high fiber foods. One group ate the standard American Diabetic diet, which contained 24 grams of fiber/day, while the other group ate a diet containing 50 grams of fiber/day. Those who ate the diet higher in fiber had lower levels of both plasma glucose (blood sugar) and insulin (the hormone that helps blood sugar get into cells). The high fiber group also reduced their total cholesterol by nearly 7%, their triglyceride levels by 10.2% and their VLDL (Very Low Density Lipoprotein—the most dangerous form of cholesterol) levels by 12.5%.
Iron for Energy
In addition to providing slow burning complex carbohydrates, kidney beans can increase your energy by helping to replenish your iron stores. Particularly for menstruating women, who are more at risk for iron deficiency, boosting iron stores with kidney beans is a good idea—especially because, unlike red meat, another source of iron, kidney beans are low in calories and virtually fat-free. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And remember: If you're pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron. A one cup serving of kidney beans provides 28.9% of the daily recommended intake for iron.
Maintain Your Memory with Thiamin (Vitamin B1) Thiamin participates in enzymatic reactions central to energy production and is also critical for brain cell/cognitive function. This is because thiamin is needed for the synthesis of acetylcholine, the important neurotransmitter essential for memory and whose lack has been found to be a significant contributing factor in age-related impairment in mental function (senility) and Alzheimer's disease. Alzheimer's disease is clinically characterized by a decrease in acetylcholine levels. Don't forget to make kidney beans a staple in your healthy diet: a one cup serving of cooked kidney beans provides 18.7% of the daily value for thiamin.
Manganese for Energy Production and Antioxidant Defense
Kidney beans are a good source of the trace mineral manganese which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. For example, the key oxidative enzyme superoxide dismutase, which disarms free radicals produced within the mitochondria (the energy production factories within our cells), requires manganese. Just one cup of kidney beans supplies 38% of the DV for this very important trace mineral.