Looking for a healthy and delicious addition to your next meal? Look no further than our red kidney beans! These beans are a great source of protein, fiber, and iron, making them a perfect choice for a variety of dishes.
Our red kidney b...
Read More| Country of origin | India |
|---|---|
| Brand | The Janja Valley Cooperative Farmer Producer Organisation Limited |
| Net Quantity | 400 gram |
| Product Dimensions | 20L x 14W x 7H cm |
| Manufacturer or packer name | The Janja Valley Cooperative Farmer Producer Organization Limited |
Looking for a healthy and delicious addition to your next meal? Look no further than our red kidney beans! These beans are a great source of protein, fiber, and iron, making them a perfect choice for a variety of dishes.
Our red kidney beans are grown in the pristine Himalayan Mountains, where the rich soil and climate produce beans that are bursting with flavor. They're also hand-picked and sorted to ensure that only the highest-quality beans reach your table.
Whether you're making a hearty soup, a delicious chili, or a simple salad, our organic red kidney beans are sure to add a touch of flavor and nutrition to your meal. So why wait? Try them today!
Here are some of the benefits of our organic red kidney beans:
So what are you waiting for? Try our red kidney beans today!
| Country of origin | India |
|---|---|
| Shelf Life | 12/2025 |
| Brand | The Janja Valley Cooperative Farmer Producer Organisation Limited |
| Common name | Kidney Beans |
| Net Quantity | 400 gram |
| Expiry Date | 12/2025 |
| Weight | 400 g |
| Package Dimension | 20L x 14W x 6H cm |
| Product Dimensions | 20L x 14W x 7H cm |
| Manufacturer or packer name | The Janja Valley Cooperative Farmer Producer Organization Limited |
| Manufacturer or packer address | Village - Kungash, PO - Poeg, Tehsil - Anni, District - Kullu, H.P. - 172026 |
| Manufacturing Date | 10/2024 |
| Instructions | Instructions for Use Soaking: Soak dry kidney beans for 8-12 hours (overnight) to reduce cooking time and remove antinutrients. Boiling: Cook soaked beans for 30-45 minutes in a pressure cooker or 60-90 minutes in a regular pot until soft. Draining: Discard the water used for soaking and cooking to remove toxins like phytohaemagglutinin (a natural toxin found in raw kidney beans). Usage: Use in curries, salads, soups, or as a protein-rich side dish. |
| Storage conditions | Store in an airtight container in a cool, dry place away from moisture and sunlight. |
| contact details consumer care | The Janja Valley Cooperative Farmer Producer Organisation Limited, [email protected] |
