Red Beans Origin France in Bulk Organic

Do these red beans need soaking?

Kazidomi Vrac advises at least ten hours of soaking, ideally twenty-four, in a large volume of cold water, to shorten the cooking. Without soaking, reckon on about an hour on the hob. Throw the soaking water away and rinse the beans before cooking them in fresh water.

Red or black beans: which to choose?

The Kazidomi Vrac red beans are grown in France, larger, with a thick skin and floury flesh: they hold up well in a chilli or a salad. Black beans are smaller, more tender once cooked and faintly sweet, which suits soups, purées and plant-based burgers.

How do I know they are cooked?

The bean should crush without effort between two fingers or against the palate, with no firm heart at the centre. With Kazidomi Vrac red beans, salt only at the end of cooking, since salt added early hardens the skin. Water kept at a gentle boil stops the grains bursting.

Can I use them in sweet recipes?

Yes. Once cooked and blended they give a dense purée that goes into brownies or spreads, replacing part of the flour or the butter. Kazidomi Vrac red beans then bring moistness, and the cocoa covers their taste entirely in that kind of preparation.

What is in the bag and how do I keep it?

Only organic red beans, grown in France, sold loose by weight in a 500 g bag. Kazidomi Vrac supplies them dried: they keep for a long time in a closed jar, dry and out of the light. The older a dried pulse gets, the longer it takes to cook.