• Light Red Kidney Beans | Argentina Grown | SpiceBloom NZ - Spice Bloom
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Light Red Kidney Beans | Argentina Grown | SpiceBloom NZ

Light Red Kidney Beans | Argentina Grown | SpiceBloom NZ

$9.95 NZD
$9.95 NZD
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Creamy Light Red Kidney Beans from Argentina

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.

Best for: Indian rajma, Caribbean-style red beans and rice, minestrone, chilli, soups, stews, bean salads and batch cooking.
🇦🇷 Origin: Argentina 🫘 100% Light Red Kidney Beans 🍲 Creamy, Mild Texture 📋 22g Protein per 100g 🇳🇿 Packed in Auckland, NZ
Packed in Auckland Prepared for Kiwi kitchens
NZ-Wide Delivery Delivered across New Zealand
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Trusted by Kiwis Read our customer reviews

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.

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Made for Soups and Stews

Add properly cooked beans to minestrone, chilli, vegetable soup and winter stews for satisfying texture and substance.

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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.

Origin: Argentina
Ingredient: 100% light red kidney beans
Flavour: Mild and earthy
Texture: Creamy when fully cooked
Best Uses: Curries, soups, stews, rice and salads

3 Delicious Ways to Use Them

Prepare the dried beans safely first, then add them to your favourite recipes.

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Indian Rajma

Simmer fully cooked kidney beans with onion, tomato, ginger, garlic and warming spices, then serve with basmati rice.

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Red Beans and Rice

Cook with aromatic vegetables, herbs and spices until the beans become creamy, then spoon generously over freshly cooked rice.

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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.

Important: Do not eat raw or undercooked kidney beans. Do not use a slow cooker as the only cooking method for raw dried kidney beans, because it may not reach a sufficiently high temperature to make them safe.
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Rapid Boil Required COOK UNTIL COMPLETELY TENDER

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.
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Ceylon Cinnamon Quills

Infuse rice, curries and slow-simmered bean dishes with gentle aromatic warmth.
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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.
Cooking safety: Soak dried kidney beans, discard the soaking water, boil vigorously in fresh water for at least 10 minutes, then continue cooking until completely tender.

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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