Red Kidney 1kg (200g x 5 bags) of bean power bean specialty store

It is often used in South American dishes such as Chilicon Kang and Tacos. In Japan, it is used for salads and curry. The feature is that the skin is firmly cooked and has little cooking with a reddish bean. It is also a reason to be used in the salad to be able to enjoy it without any habit. What is the difference between "Red Kidney" and "Kintoki"? It is the same red bean, but the hardness of the skin and the flavor of the beans are completely different. Simply put, the taste of beans is different. Red Kidney has a solid skin, so it can be cooked with the shape of the beans in the stewed dish, but it collapses in gold beans. In addition, gold beans have a unique flavor, so if you use them for salads, the balance will be lost depending on the ingredients. Each of them is delicious if they are used properly depending on the content to be cooked. Cooking examples 1) Put in a ball or the like, then soak in 4 times the amount of water for about 6 to 8 hours (slightly different depending on the beans and seasons). It is OK if you inflate it evenly. 2) Put the beans and 3 times the amount of water in a pan and do not put the lid on medium to high heat. 3) When it starts to boil, just boil it for a few minutes, then add water, and when it is boiled again, scoop the foam -shaped aku. In addition, there is a method of removing the acritory by discarding the broth after boiling and replacing it with new water. 4) Then turn it down to low heat, cover it, and boil it up to the extent that the beans do not protrude from the hot water due to the evaporation of the water on the way until it is soft enough to crush with your fingers. 5) Finally, season. 6) It can be used for curry and soup.