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Description
Medium ovals; mottled
beige and brown color; earthy flavor and powdery texture.
Cooking Time: 1-1/2
to 2 hours.
Comments: Closely
related to red kidney beans; when cooked, lose mottling and turn
brown.
Uses: Most often
used in refried beans; great for Tex-Mex and Mexican bean dishes.
Growing regions:
Canada
(Alberta, Manitoba, Ontario), USA (Arizona, Colorado, Idaho, Kansas,
North Dakota, Nebraska, New Mexico, Washington, Wyoming)
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Nutrition
Information
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| Source: |
USDA
Nutrient Databases |
Analysis:
| Nutrient
(per 100 g) |
Units
|
Quantity
(Raw)
|
Quantity
(Cooked)
|
| Calories |
kcal
|
340.0
|
137.0
|
| Carbohydrates |
g
|
63.4
|
25.7
|
| %
of Calories from Carbohydrates |
%
|
73
|
73
|
| Protein |
g
|
20.9
|
8.2
|
| %
of Calories from Protein |
%
|
24
|
24
|
| Fat |
g
|
1.1
|
0.5
|
| %
of Calories from Fat |
%
|
3
|
3
|
| Dietary
Fiber |
g
|
24.4
|
8.6
|
| Folate |
mcg
|
506.3
|
172.0
|
| Calcium |
mg
|
121.0
|
48.0
|
| Iron |
mg
|
5.9
|
2.6
|
| Sodium |
mg
|
10.0
|
2.0
|
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Bean Grades:
|
|
Grade
#1
|
Grade
#2
|
Grade
#3
|
|
General Appearance:
|
The special grade off-color may be applied after the removal
of total defects.
|
|
|
%
|
%
|
%
|
|
Moisture (1):
|
18.0
|
18.0
|
18.0
|
|
Total Defects:
|
3.0
|
5.0
|
7.0
|
|
Total Damaged:
|
3.0
|
5.0
|
7.0
|
|
Foreign material:
|
|
|
|
|
Total (incl Stones):
|
0.5
|
1.0
|
2.0
|
|
Stones:
|
0.2
|
0.4
|
0.6
|
|
Contrasting Classes
(2):
|
0.5
|
1.0
|
2.0
|
|
Classes That Blend
(3):
|
5.0
|
10.0
|
15.0
|
Standard Packing:
|
Bags (Poly) of 100
lb (45.36 kg) each
|
|
On special request
the following packing may also be available:
Tote (2000 lb/ 907
kg), 50 lb (22.68 kg), 25 lb (11.34 kg), consumer packages
|
(1)
Beans with more than 18.0 percent moisture are
graded high moisture.
(2) Beans with more than 2.0 percent contrasting
classes are classed mixed beans.
(3) Beans with more than 15.0 percent classes
that blend are classed mixed beans.
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