Description
- Most commonly known for their use in mexican recipes
- Provides extra flavour and texture
- Used in chilli corn carne, casseroles, soups and bean salads
- Healthy source of vitamins
Product Description
Since 1891 epicure has based its philosophy on the pleasure of good foo. Originally bringing food innovation to britain by importing exotic canned fruits and vegetables previously unseen in this corner of the world. Epicure organic red kidney beans in water 400g tend to have characteristics that can revitalize our digestive system and improve various functions of the bod. The healthy component of this ingredient is uplifted by the salt water that it is preserved if. Healthy and delicious, this is a great addition to daily meal.
From the Manufacturer
Most commonly known for their use in Mexican recipes.
Available in organic and non-organic. In addition to Mexican foods, red kidney beans can be used in a multitude of dishes, including bean salads, soups and casseroles. They are also used in Louisiana Creole and Caribbean cooking. Epicure red kidney beans have been cooked to break down the naturally occurring toxins in this type of bean. Once our beans have been rinsed they are ready for use. We have selected the best beans from the Chippewa Valley, Wisconsin.
Ingredients: Kidney Beans, Water, Salt. Nutritional value: Typical values per 100g Energy 438KJ/103kcal Protein 7.1g Carbohydrate 17.8g of which sugars 3.6g Fat 0.4g of which saturates 0.1g Fibre 5.4g Sodium 0.2g
Storage: Once opened transfer to a non-metallic container, refrigerate and use within 2 days Recipe: Hugh's Chilli Con Carne
No. of Servings: 2-4
Preparation time: 20min(s)
Course: Main
Cooking time: 1hr(s) Ingredients: 2 onions, chopped 1 red pepper, in strips 4-6 cloves garlic Sunflower oil for frying 1 lb beefsteak, trimmed of fat and cut into small cubes 1 or 2 oxo cubes or other beef stock cubes, to beef up the meatiness 1 can kidney beans, drained and rinsed 2 can chopped tomatoes Good squirt tomato puree 1 tbsp cumin powder 1 tbsp paprika Chilli to taste (see below) Healthy slug of tequila (optional) Juice of a lime Bar of 70% dark chocolate (but probably not all of it) Large handful chopped coriander Sour cream and grated cheese, as accompaniments Cooking Instructions:
I usually use rump/sirloin steak, whatever's on offer; can be made with braising steak but requires longer cooking time and is always tougher. I never use mince; it's not authentic, and makes the dish seem too much like spag bol with added beans.
Chilli: whether you use chilli powder, chopped fresh chillies, or use one or more whole chillies with slits cut in the side (removed when the dish is hot enough), or even some combination of these, is entirely up to you, as is the quantity. The single whole chilli option is good for the nervous, as you can limit the heat easily.
Fry onions in oil until soft (it doesn't hurt if they get a little charred in places), then add pepper strips and garlic, lower heat and cook on, taking care not to burn the garlic. When all soft, turn the heat up again and add the chilli and cubes of steak and brown; then add stock cubes, cumin and paprika and mix in well. Then add beans, tomatoes and enough puree to balance the meat/tomato flavour. Then add the lime juice, and tequila (if using). Some hot water can be added if needed. Once the mixture starts bubbling, turn the heat down again. Gently simmer until sauce is thick and unctuous, stirring now and again to prevent catching; more hot water can be added at any point if the mixture gets too thick.
Now balance the seasoning: add salt and black pepper to taste, and then the chocolate, square by square, mixing well, until its sweetness is just noticeable against the sourness of the lime and tomatoes, it will probably take between 2 and 6 squares of a 10-square block. Finally add the chopped coriander just before serving.
Serve with sour cream and grated cheese, together with rice or your choice of carbs. About the Brand
Since 1891 Epicure has based its philosophy on the pleasure of good food. Originally bringing food innovation to Britain by importing exotic canned fruits and vegetables previousl