Queen Red Beans

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Queen Red Beans

Queen Red Beans

£48.00

Giant, meaty + melt-in-the-mouth.

Rich in antioxidants
Slow-cooked to perfection
No artificial additives

Find out more Ingredients & Nutritionals

Jar Size:

700g 570g

Pack Size:

Stockpiler Pack (12) Bold Pack (6)

Find out more

These are THE MOST DELICIOUS red beans you will ever meet. They are the creamiest, biggest variety of a red kidney bean out there. Their deeply savoury and meatiness make them the key component for a red wine ragu or scattered in a roasted kale + feta salad where their burgundy colour can be appreciated in its full glory. Even better still, try them straight from the jar.

Additive and preservative free. Just the highest quality beans, water and a pinch of salt.

700 g net weight (500 g drained)
570g net weight (400g drained)

Ingredients & Nutritionals

Red kidney beans, water, salt.

Nutritional Information per 100g of beans + stock

Energy339kj / 81kcal
Fat0.5g
of which saturates0.5g
Carbohydrate11.7g
of which sugars0.6g
Fibre6.1g
Protein5.3g
Salt0.8g

Queen Red Beans

£48.00

Nduja Beans, Mozzarella + Hot Honey

Feeds: 3 | Takes: 25 minutes

Ingredients

Directions

Ingredients

2 tbsp olive oil

1 onion, roughly sliced

2 garlic cloves, thinly sliced

1 tbsp tomato puree

1 x 400g tin quality chopped tomatoes

1 tsp dried oregano

1 jar Queen Red Beans, with their bean stock

100 g cavolo nero, leaves removed from touch stems and roughly chopped

125 g mozzarella cheese, torn into small pieces, or vegan alternative

1 tbsp ‘nduja paste - or sun-dried tomato paste

2 large handfuls of breadcrumbs - GF breadcrumbs work too (roughly 20g)

A few teaspoons of hot honey or agave, to serve

Serving suggestions

Warm ciabatta or sourdough

A fresh side salad

Substitutions

Hot honey - regular honey with a pinch of chilli flakes

‘Nduja - sundried tomato paste

Directions

Step 1

Heat the oil in a pan over a medium heat. Once hot, add the onions and cook for 8-10 minutes until softened, then add the garlic and tomato puree and fry off for a further 2 minutes.

Step 2

Add the chopped tomatoes, beans with their bean stock and oregano to the pan. Stir to combine and bubble away for 2-3 minutes to let the mixture thicken slightly. Then add the cavolo nero and cook for 2-3 minutes until wilted. Season to taste.

Step 3

Preheat the grill to medium-high heat.

Step 4

Tip the mixture into a shallow roasting dish or large, oven-proof bowl. Tear over the mozzarella to evenly cover the mixture, dollop over the ‘nduja and cover the top with breadcrumbs. Grill for 1-2 minutes or until the breadcrumbs are golden and the mozzarella is oozing. Remove from the grill and drizzle over the hot honey, or regular honey, if using.

Step 5

Scoop the mixture from the pan onto your serving plate. Serve with some warm, crusty bread.