Egyptian Al Doha Dry White Kidney Beans Natural Legume For Cooking فاصوليا بيضاء

Description

Egyptian Al Doha Dry
White Kidney Beans
Fresh Natural Legume
فاصوليا بيضاء
100% Natural Premium Quality.
An easy open and close pack.
State:
D
ry Egyptian
White Kidney Beans
ready to be cooked.
Al Doha Egyptian
White Kidney Beans
contain:
High levels of antioxidants, fibers, minerals, and
proteins.
Al Doha Egyptian
White Kidney Beans
is
differentiated for its size, taste
and distinctive color,
as it is carefully selected from the finest Egyptian crops that is characterized by its smooth husk and fast cooking.
Al Doha's Products
:
guarantee the best quality and purity for every grain ,which begin with the selection of the most valuable and natural crops to the processing and storage phase as our beans range passes through several stages of purification, sorting ,cleaning and polishing done by the latest electronic and mechanical technology.
Egyptian
White Kidney Beans
Are a protein-rich starchy vegetable, full of vitamins, minerals and an excellent source of dietary fiber.
Adding them to your diet offers a variety of health benefits such as promoting digestive health and preventing heart disease.
White kidney beans are large and squared at the edges, unlike smaller white beans, such as navy beans.
Also used in making many delicious Egyptian dishes such as, White Kidney Beans with meat and tomato sauce and White Kidney Beans salad.
Nutrition facts for each 100 gr per serving:
Calories 139
Kcal,
Total fat 0 g - 1%,
Cholesterol 0 gm,
Sodium 6 g - 0%,
Carbohydrates 25 g - 8%,
Protein 10 g.
Preparation Suggestion
-Baked Beans in Tomato Sauce-
Its preferred to soak
White Kidney
beans from 8 to 12 hours pre-cooking to ease the cooking process and retain the highest nutrition value.
Ingredients:
1 pound dry Al Doha White Kidney Beans
1 Tbsp olive oil
1/2 medium onion, chopped
4 garlic cloves, chopped
1 Tbsp fresh sage, minced (can sub fresh rosemary)
1/2 to 1 teaspoon chile flakes (depending on how spicy you want it)
2 Tbsp honey
1/4 cup tomato paste
1 15-ounce can crushed tomatoes or tomato sauce
2 cups beef or chicken stock (use gluten-free stock for gluten-free version)
Salt
1/2 cup chopped fresh parsley
2 Tbsp balsamic vinegar
Method:
1- Pre-soak the beans, either by covering with two inches of water and soaking overnight.
2- Drain beans, cover with water, cook until tender.
3-
Add the chopped onions and increase the heat to medium-high. Cook, stirring often, until the onions begin to brown.
4-
Add the garlic, chile flakes and sage and cook for 1-2 minutes, then add the honey and tomato paste. Stir well to combine. Add the tomatoes or tomato sauce and the stock. Bring to a simmer. Taste for salt and add some if needed.
5-
Drain the beans and add them to the pot. Stir well. Cover the pot and cook in the oven for an hour and fifteen minutes. If still a bit wet, remove the cover and cook for 15 minutes more.
6-
Right before serving, gently stir in the chopped parsley and balsamic vinegar. Taste for salt, add more if needed to taste.
Storage instructions:
Always store in dry, cool place away from
sunlight
and any sources of pollution and
chemicals
, in low
temperature
that doesn't exceed 20
°.
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If you have any problem with the item, please let me know as soon as possible.