Kindey Beans

This plant belongs to pea family coming from Central and Southern America. It has been cultivated since 4-3 century B.C. It is known around 200 types of kidney beans, every of which differs not only with color, but also with other qualities. In particular, the main characteristic which is important at cooking is boiling duration, which differs from sort to sort. 
For “Veres” products we use several kidney beans sorts – the white, red and spotted. Kidney beans are gathered in hand and dried out. Beans are enriched with protein – around 6% of total weight, which almost makes meat content, also they contain vitamins A, B, C, sugar, ascorbic acid and mineral salts.