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Red Kidney bean is best eaten simmered with peppers and onions in chili or wrapped inside a burrito seasoned with cilantro. The tender, meaty taste will win you over, and make you wonder why it took so long to grow your own. Our seed is a Landreth’s original from 1845. Trust us, we know a thing or two about beans.
It's amazing how a tiny seed can grow into a beautiful plant, which then produces numerous 6-inch bean pods, each one containing five perfectly formed, healthy and hearty kidney beans. Isn't nature cool?! Red kidney bush bean plants grow to be about 2-3 feet and each plant yields several pods. They're great for raised beds and gardens, and they require fewer nutrients from the soil than other vegetables. If you grow them year after year, it's helpful to alternate their location to promote the fertility and health of the soil. Mature Red kidney bush beans will feel smooth and firm and appear crisp. When growing dry bush bean varieties, you leave the beans in their shells to dry after the pods reach maturity. Once the pods are dry, the beans can be shelled and then stored for a year or more (in a cool, dry place). Red kidney beans are famous for recipes like red beans and rice, and of course, chili! Their uses are countless and their flavor amazing. A protein powerhouse, these beans are rich in fiber as well as key vitamins and minerals. They contain isoflavones and phytosterols, said to help prevent and fight cancer. They're also a low-cholesterol, complex carbohydrate. Believe it or not, these beans are equal to foods like eggs and cottage cheese when it comes to packing a lot of powerful protein per serving. And they can also be ground into bean flour, which is naturally gluten-free.
