(6 Pack) Goode Foods Dark Red Kidney Beans, 15.25 oz Cans

Convenience does not have to sacrifice nutrition, that’s why our family owned Gluten Free Kidney Beans are a great value to you. Goode Foods 6 Pack Dark Red Kidney Beans are a good source of dietary fiber and protein. Use Goode Foods Kidney Beans to compliment your rice, pastas, tacos and soups or add them to any vegetable. Goode Foods Dark Red Kidney Beans are harvested & picked at the peak of nutrition when they are tender, firm, sweet and fresh. Goode Foods Inc. is committed to distributing the highest quality produce sourced only from the Upper Midwest Peninsula of Minnesota thousands of miles away from any industrial plant or major pollution activity. We work closely with our farmers to optimize the most nutritional harvest possible by improving soil quality & utilizing every acre by eliminating overlap, and maximizing crop yield & rotation. Our Goode Foods Canned Dark Red Kidney Beans are good for you, which means they are naturally delicious, sweet and nutritious. Goode Foods is a great value for you and the family. If it’s Goode It’s good!

Goode Foods 6 pack Kidney Beans 15.25 oz:

• Fresh Dark Red Kidney Beans 
• 6 Pack
• Good source of fiber
• Gluten-free
• No sugar added
• Great for you
• Fresh for you
• BPA free recyclable
• Slow-cooked Kidney Beans
• 15.25 oz can
• Non-GMO
• Kosher Ⓤ and WIC approved
• U.S.A. grown
• Canned with water
• 6g of protein per serving
• 90 calories per serving
• Zero saturated and trans fats
• 5g of dietary fiber per serving
• Pickeded and packed the same day
• Add to Mexican dishes, soup, salad chili, rice
• Full-bodied and flavorful with a hint of sweetness
• Visit www.goodefoods.com for recipes!  

Ingredients:

• 1 medium onion, chopped
• 1 large carrot, peeled and chopped
• 2 stalks of celery, chopped
• 1 clove of garlic, minced
• 1 hand full of fresh baby spinach
• 1/2 cup green beans, chopped
• 1/2 cup zucchini, cubed
• 1 tomato
• 1 tbsp of tomato paste
• 1 15 oz can of GOODE red kidney beans, drained and rinsed
• 1/2 cup of short cut pasta
• 4-5 cups of water or veggie stock
• 1 bay leaf
• Parmesan rind
• 6-7 leaves of fresh basil
• 1 tbsp parsley, chopped 
• 2 tbsp Olive Oil
• Salt and pepper to taste

Directions: 

1. In a large heavy bottom soup pot heat the olive oil on medium heat and sauté the chopped onion and garlic, about 2 min.
2. Add carrots, celery, green beans, zucchini and sauté until the vegetables start to cook down, about 3-5 minutes, add the tomato and tomato paste and sauté for 3 min.
3. Add 4-5 cups of water, bay leaf, parmesan rind, season with salt and pepper, place a lid on the pot and cook for 25-30 min.
4. Add the kidney beans and pasta and cook another 10 min.
5. When pasta and all the vegetables are cooked, (mixture should be slightly thicker) add spinach, parsley and basil, cook just until the spinach is wilted. 
6. Serve with good crusty Italian bread.