Light Red Kidney Beans | Argentina Grown | SpiceBloom NZ
Light Red Kidney Beans
Creamy, versatile dried beans for rajma, red beans and rice, soups, stews and colourful salads. 🫘✨
Light Red Kidney Beans are known for their smooth, creamy interior, mild flavour and slightly thinner skin. Once properly soaked and cooked, they work beautifully in comforting curries, tomato-based soups, winter stews, rice dishes and chilled bean salads.
These beans originate from Argentina and are packed by SpiceBloom in Auckland, New Zealand. According to the product’s nutrition information, they provide 22g of protein and 25g of dietary fibre per 100g.
Why You’ll Love Light Red Kidney Beans
A dependable dried-bean staple with a creamy texture and plenty of options for everyday meals.
Perfect for Rajma and Rice Dishes
Their creamy interior works beautifully in Indian rajma and red beans and rice, where the beans gently thicken the surrounding sauce.
Made for Soups and Stews
Add properly cooked beans to minestrone, chilli, vegetable soup and winter stews for satisfying texture and substance.
Excellent in Bean Salads
Cook until tender, cool completely and toss with herbs, vegetables, olive oil and lemon for a colourful make-ahead side.
🇦🇷 From Argentina, Packed in Auckland
These Light Red Kidney Beans originate from Argentina and are packed by SpiceBloom in Auckland. Their mild flavour and creamy cooked texture make them suitable for cuisines ranging from Indian rajma to Caribbean-inspired rice dishes and Mediterranean-style salads.
3 Delicious Ways to Use Them
Prepare the dried beans safely first, then add them to your favourite recipes.
Indian Rajma
Simmer fully cooked kidney beans with onion, tomato, ginger, garlic and warming spices, then serve with basmati rice.
Red Beans and Rice
Cook with aromatic vegetables, herbs and spices until the beans become creamy, then spoon generously over freshly cooked rice.
Lemon and Herb Bean Salad
Cool the fully cooked beans, then combine with chopped vegetables, parsley, olive oil, lemon juice, salt and black pepper.
How to Prepare Dried Kidney Beans Safely
Dried kidney beans must be soaked, rapidly boiled and cooked until completely tender before eating.
→ Soak: Cover with plenty of cold water and soak for at least 5 hours or overnight.
→ Drain: Discard the soaking water and rinse the beans.
→ Boil: Cover with fresh water and boil vigorously for at least 10 minutes.
→ Simmer: Reduce the heat and continue cooking until completely tender, usually around 45–60 minutes depending on soaking time and the age of the beans.
→ Use: Drain if needed, then add the fully cooked beans to curries, soups, stews, rice dishes or salads.
Build Your Curry and Spice Pantry
Pair kidney beans with these SpiceBloom favourites for rajma, rice dishes, soups and warming stews.
Organic Turmeric Ground
Add earthy warmth and golden colour to rajma, soups and bean stews.
Shop organic turmeric
Ceylon Cinnamon Quills
Infuse rice, curries and slow-simmered bean dishes with gentle aromatic warmth.
Shop cinnamon quills
Mild Curry Powder
A convenient spice blend for weeknight kidney-bean curries, soups and stews.
Shop mild curry powder
Garam Masala
Stir through rajma and other bean curries near the end of cooking for a fragrant finish.
Shop garam masala
📋 Product Details
| Product Name | Light Red Kidney Beans |
| Origin | Argentina |
| Packed In | Auckland, New Zealand |
| Ingredients | 100% Light Red Kidney Beans. |
| Flavour and Texture | Mild, earthy flavour with a creamy interior when fully cooked. |
| Dietary Suitability | Vegan, vegetarian, Halal and Kosher suitable. |
| Best For | Rajma, red beans and rice, minestrone, chilli, soups, stews, salads and batch cooking. |
| Allergen Note | May contain sesame. Packed in a facility that also handles wheat, gluten-containing cereals, egg, milk, soy, peanuts, tree nuts, crustacea and sulphites. |
Nutrition Information
Average quantity per 100g.
| Energy | 1306 kJ |
| Protein | 22.0 g |
| Fat, Total | 1.4 g |
| Saturated Fat | 0.21 g |
| Carbohydrate | 40.0 g |
| Sugars | 2.4 g |
| Dietary Fibre | 25.0 g |
| Sodium | 8 mg |
Frequently Asked Questions
Do dried kidney beans need to be soaked?
Yes. Soak them in plenty of cold water for at least 5 hours or overnight. Discard the soaking water and rinse the beans before cooking them in fresh water.
How should I cook dried kidney beans safely?
After soaking and draining, cover the beans with fresh water and boil them vigorously for at least 10 minutes. Then reduce the heat and continue cooking until the beans are completely tender.
Can I cook raw kidney beans in a slow cooker?
A slow cooker should not be used as the only cooking method for raw dried kidney beans. Soak them, discard the soaking water and boil them vigorously for at least 10 minutes before any slower cooking stage.
How long do soaked kidney beans take to cook?
After the required rapid boil, they commonly need around 45–60 minutes of further simmering. Cooking time can vary with the age of the beans and how long they were soaked, so cook until completely tender.
What is the difference between light and dark red kidney beans?
Light red kidney beans generally have a slightly thinner skin, milder flavour and creamier texture. Dark red kidney beans tend to be firmer, making them particularly useful in long-simmered chilli and stews.
A Versatile Bean for Curries, Soups and Rice Dishes
From Indian rajma and red beans and rice to minestrone, stews and fresh salads, Light Red Kidney Beans are a dependable pantry staple. Packed in Auckland and delivered NZ-wide.
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