Kidney Type Beans

great with pasta or sautéed with diced tomatoes borlotti beans have a unique slightly nutty taste. A fantastic addition to soup and stews.

Harvested at their peak for the fullest natural flavour. Once soaked this butter beans and soft and creamy and taste fabulous in pasta dishes or home made baked beans.

Harvested at their peak for the fullest natural flavour. Once soaked this butter beans and soft and creamy and taste fabulous in pasta dishes or home made baked beans.

Butter beans, also known as lima beans, have a deliciously subtle flavour and soft texture. These beans are popular amongst vegetarians and vegans for their versatility and nutrients. Butter beans are packed full of vitamins and minerals such as iron.

Harvested at their peak for the fullest natural flavour. Once soaked this butter beans and soft and creamy and taste fabulous in pasta dishes or home made baked beans.

A staple of Italian cooking these beans are harvested at their peak for the best flavour. Found in soups like minestrone and perfect for salads.

A long, white, creamy bean, holds its shape well. When cooked, the cannellini bean is fluffy and smooth. They are typically known for their creamy texture and mild, nutty flavour.

A staple of Italian cooking these beans are harvested at their peak for the best flavour. Found in soups like minestrone and perfect for salads.

Pinto Beans are ubiquitous with Mexican and Brazilian cooking. They are best soaked to shorten cooking time. Use to make Smoked Pinto Beans, Mexican style Refried Beans and other favourites like Three bean chilli.

The most popular bean in Mexico, these speckled beans can be eaten whole, mashed or refried

All kidney beans once cooked can be enjoyed cold in salads or made into purées with the addition of oil and served as a dip. Red kidney beans are often associated with chilli con carne. Best soaked overnight then drained

Red Kidney beans are given the name due to the resemblance of the human kidney in shape and colour. They are high in protein and fibre and provide an abundance of nutrients to a meal. They must be soaked overnight, drained and boiled before cooking. Due to their dense texture they go really well in vegetable chilli and as a topping for baked potatoes. They are best in simmered dishes where their flesh absorbs the flavours of the sauce.