How to use Red kidney beans and rice: In a large pot over medium heat, add onion, bell pepper and celery. Cook until vegetables are tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant. Add parsley, thyme, paprika, salt and pepper, and stir. Cook for one minute. Add kidney beans, bay leaves and vegetable broth. Bring to a boil; cover, lower heat and simmer for 1 hour and 15 minutes. Remove lid; let simmer uncovered for 15 minutes. While the beans are cooking, make rice or quinoa. Optional: scoop about 1/4 of the beans in a blender or food processor; blend until smooth. Return to pot and stir.
Production process Product is harvested and brought to the factory where it is cleaned (removing stones etc) after this the beans
are selected on size and polished, after this the broken beans are removed, the product is laser sorted and Xray, hand-picked, twice controlled on quality and then packed.
Storage Store in an airtight container in a cool, dry place.
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