Ethiopian Light Speckled Kidney Beans

Purity: 98pct Min.,

Admix: 2pct Max., including under size (1pct Max), damaged (wrinkled + broken +splits + shriveled and discolored): 0.5pct Max., Foreign Matter: 0.5pct Max.,

Moisture: 14pct Max.,

Count: 240-260beans/100gm beans

Well dried, well fumigated prior to shipment, free from dead or alive weevils and/or insects, eggs and holes

HPS or sortex quality

1. Appearance: As the name suggests, these beans have a light, creamy color with speckles or spots on their surface. The speckles can range in color from dark brown to black.
2. Flavor: Ethiopian Light Speckled Kidney Beans have a rich and nutty flavor. They are known for their earthy taste and are often described as having a robust, slightly sweet flavor profile.
3. Culinary Uses: In Ethiopian cuisine, these beans are commonly used to make a popular traditional dish called “Misir Wot” or spicy lentil stew. They are also used in various bean stews, soups, and salads. The beans have a creamy texture when cooked and can absorb flavors well.
4. Nutritional Value: Kidney beans, in general, are a good source of protein, dietary fiber, complex carbohydrates, and various essential minerals and vitamins. They are low in fat and cholesterol-free. Ethiopian Light Speckled Kidney Beans offer similar nutritional benefits.

When cooking Ethiopian Light Speckled Kidney Beans, it is important to soak them overnight or for at least a few hours before cooking. This helps soften the beans and reduce cooking time. Additionally, it is recommended to boil the beans for at least 10 minutes before simmering to ensure they are properly cooked, as raw or undercooked kidney beans contain a toxin called phytohaemagglutinin that can cause digestive issues if consumed in large quantities.