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£1.25/250g
The ideal combination of beans for soups casseroles or salads.
Soak the beans in plenty of cold water for at least 8 hours or overnight. Rinse well and cover with water, boil rapidly for 15 minutes, discard this water, then add fresh water and simmer on a low heat until tender (around 1 hour) Drain and season to taste, or add to your favourite recipe.
Out of stock
Ingredients: Red Kidney Beans, Butter Beans, Aduki Beans, Haricot Beans, Blackeye Beans, Mung Beans, Soya beans **subject to seasonal change**
Allergens in bold
Suitable for Vegans and Vegetarians
Nutritional Information Typical per 100g
ENERGY KJ 1339 kJ
ENERGY KCAL 320 kCal
FAT 1.30g
OF WHICH SATURATES 0.20g
CARBOHYDRATES 50.20g
OF WHICH SUGARS 1.60g
FIBRE 11.60g
PROTEIN 21.10g
SODIUM 0.019g
SALT 0.0475g
Please note: This product is sold loose and packed to order.
| Dietary | Vegan / Vegetarian |
|---|
Commonly used Indian dishes, rich in protein, fibre, calcium, iron and potassium. These lentils are used to give bright color to dishes and provide a sweet, nutty flavor.
In stock
Commonly used Indian dishes, rich in protein, fibre, calcium, iron and potassium. Excellent in soups, nut roasts, stews and pie fillings.
No pre-soaking needed. Rinse well, add plenty of cold water and bring to the boil. Reduce heat and simmer for 30 minutes or until tender, drain and add to your favourite recipe.
In stock
Our Carlin peas, also known as Black Badgers or Grey Peas and popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.
Ingredients: Organic carlin peas
Nutritional Information
Typical composition per 100g
….energy kJ………………… 1205 kJ
….energy kCal…………….. 288 kCal
….protein…………………….. 23.50g
….carbohydrates………… 32.20g
……..of which sugars….. 3.00g
….fat…………………………….. 2.10g
……..of which saturates. 0.40g
….fibre…………………………. 22.90g
….sodium…………………….. 0.000g
….salt…………………………… 0g
In stock
Cultivated for thousands of years in China & Japan, the mellow flavour of the Aduki blends well with most grains and vegetables.
Soak the beans in plenty of cold water for at least 8 hours or overnight. Drain and rinse, cover with fresh water and bring to the boil. Simmer until tender (around 40 minutes). Drain and season to taste, or add to your favourite recipe.
Also known as adzuki bean, azuki bean, aduki bean, red bean, or red mung bean.
In stock
£1.25/250g