Bold Bean Co Queen Red Beans 570g

Introducing Bold Bean Co's Queen Red Beans - delicious and unique red beans packed with flavor. These earthy, rich kidney beans are specially selected for their light yet deep earthy flavor and creamy taste. Perfect for vegans, cooking enthusiasts and health-conscious people.
One of the best things about Bold Bean Co's Queen Red Beans is their convenience. They come in a glass jar, so they're ready to add to any recipe. Perfect for busy weeknights, meal prep, or just eat straight from the jar. Mash them, stew them, or chomp them down. They're packed with natural protein, so they're great for vegetarians or those cutting down on meat. Try our Red Bean Bourguignon, which tastes great in chili con carne, or dress it up with harissa for a rich accent.

What makes a queen?
This variety of red bean has a thin skin and is full of flavor - much creamier than canned or tinned kidney beans.
Each bean variety is suited to different growing conditions, so we source our beans from the best climates. Bold Bean Co's Queen Red Beans are cooked low and slow to preserve their flavor and texture, which is why they're so creamy and flavorful.

Why choose canned beans? Loved by celebrity chefs, canned beans are a great way to add delicious flavor to your dishes without spending time soaking or boiling dried beans. These beans are free of sodium metabisulfite and other additives, so you can enjoy them in their most natural state.

Want to try some red bean ragout?

Ingredients5 tablespoons olive oil, plus more to serve2 carrots, finely diced1 celery stalk, finely diced500g mushrooms, finely chopped2 bay leaves, fresh or dried (optional)
2 small onions or 3 banana shallots, finely chopped 2 cloves of garlic, crushed 1 teaspoon of dried mixed herbs or oregano (or fresh herbs: rosemary, thyme, parsley)
1/2 teaspoon dried chili flakes
300ml red wine or red vermouth Bold Bean Queen 1 jar of red beans with bean stock 400g can of chopped tomatoes
1 chicken or vegetable stock cube 250g ricotta cheese (or torn mozzarella, goats curd, burrata or queso fresco)
500g long pasta such as pappardelle or tagliatelle
100g grated Parmesan (or Pecorino, Grana Padano, or vegetable alternative)
A small bunch of basil (approximately 15g)

How to make it
1. Heat oil in a large, deep saucepan over medium heat. Add carrots, celery, mushrooms, bay leaves, and onion along with ½ teaspoon salt. Stir the mixture well so the vegetables are coated, and sweat for 15 to 20 minutes, stirring occasionally, until the ingredients begin to soften and have significantly reduced in size. This may seem like a lot of oil, but don't worry, if you're making a meatless ragout you'll need to incorporate oil from elsewhere.

2. Add the garlic, herbs, and chili flakes. Increase the heat to medium-high and cook for 1 minute. If there is still liquid from the mushrooms in the pot, simmer a little longer, until it reduces and some of the base starts to stick to the bottom of the pot.

3. Pour in the red wine or vermouth to deglaze the vegetables that have started to caramelize in the bottom of the pot. Allow the alcohol to evaporate for 5-8 minutes, then reduce the heat and add the red beans along with the bean or vegetable stock, crumbling with your hands until the sauce thickens. If you're using unsalted canned beans, be sure to add a pinch of salt at this point.

4. Add the roughly chopped tomatoes and mix. At this point add the stock cube, crumbling it with your fingers until it dissolves in the stewing liquid. Whisk for 20 minutes if using bottled beans, or 26-28 minutes if using canned. Add a little water if it is too dry.

5. While you are waiting for the ragu to thicken, spoon the ricotta into a bowl, mash it lightly with a fork and add a pinch of salt to taste.

6. Boil the pasta according to package directions (but make sure the water is salted). Drain once cooked, great taste 2022, rich and delicious, add a pinch of salt, you'll fall in love with beans, high in fiber, suitable for vegans