Named for their red color and shape, Kidney red beans share an ancestor with black, pinto, and white beans. European explorers first discovered this ancient bean in Peru. Today, they remain an important part of cuisine in South, Central and Caribbean America. Nutritionists often recommend beans as part of a healthy diet due to their high nutritional value. Like other beans, red beans can be counted as a source of protein. It is recommended to soak them overnight, discard the water and drain and rinse well before adding new water. If you have not had time to do this, bring the beans to a boil, then after a while turn off the heat and leave them in this water to soak for about 3 hours. The secret is never to use the water where you have had them soaked as this water absorbs part of the toxin that is lost during cooking. The red beans should be cooked well, on high heat for about 20 minutes at first and without salt, skimming them and then you can lower the heat and cook them until soft. The time will vary depending on the cooking method you choose: between 1 hour and a half to 2 hours up to 20 or 30 minutes in a pressure cooker. May contain traces of nuts and sesame. ES-ECO-020-CV