The Red Kidney Bean derives its name for its kidney-like shape.
There are two varieties of Kidney Beans: one is light red in colour referred to as Light Red, and the dark Red Kidney referred to as Dark Red.
The majority of the Red Kidney Beans are grown in CANADA. Yes, in Canada, eh!
Let us discuss the Light Red Kidney Bean, referred to as a packing quality.
This means it is the type of bean you see within the stores that the consumer make the effort to do all the cooking from scratch.
He/she will take the time to soak the beans overnight.
Drain the water and with fresh water proceed to begin cooking.
It is necessary to have enough water within the pot to cover the beans 3 to 4 times.
Light Red Kidney Beans should be pre-soaked (preferably overnight) before cooking.
I believe that beans love to sit in water overnight which causes them to be really happy.
During that time, they engage themselves in conversations about their experiences at the Goudas beauty salon, getting the dirt and the soil removed from their sensitive skins, and surrendering themselves to the thrill of being polished to perfection
The next day. Discard water. Rinse beans a couple times.
Pour Kidney Beans in a medium casserole and add enough fresh water to cover the beans (4 to 6 cups).
Bring to a boil. Reduce heat and continue boiling until tender to your taste (30 to 45 minutes.)
You will notice that the beans move around among themselves, therefore, the extra water is necessary for breathing space so that they do not bang into each other which will damage the skins.
Adding salt during this process is not necessary.
However, you may add some to suit your taste in the final cooking stages.
Half and hour into the boiling process is the right time to start the testing process.
Remove one bean from the pot to assess its tenderness.
If it is to your satisfaction, then they are ready.
Drain the water and use the beans as a main course, an addition to the main course or as a salad.
In a salad format, the ideal thing to do is to chop an onion and a celery stalk, add a bit of parsley and a few drops of Mr. Goudas Extra Virgin Olive Oil.
Salt is a matter of preference and in fact in some instances, it is totally unnecessary.
Read the book, Overweight, Highway to a Healthy Life, and you will understand the implications of salt consumption.
It is important to let you know that the good quality beans ensure a good outcome.
Should your beans have skin defects and are broken within the bag at the time of purchase, boiling may accentuate the defects and makes the appearance of your dish unappealing
Many people enjoy cooking, including the procedures and processes involved in preparing the foods from scratch.
Mr. Goudas always gives credit to these people for their patience and expectations.
The Dark Red Kidney Beans category is preferred by certain nationalities.
However, they are more suitable for the canning industry.
At the point of writing up the following article about the Dark Red Kidney Beans, Mr. Goudas had tried to give us enough information and it became totally confusing.
Maybe, the information was too much all at the same time and the words that he used, such as skin defects, discoloration, foreign objects, moisture content, sterilization, pasteurization, uniformity, canning process, stationary retorts, rotary retorts, seaming process, temperature proportions, heating penetration, etc., etc. were flying above our heads.
Therefore, he said stop for a minute and get me one can of Mr. Goudas Red Kidney Beans.
He proceeded to open the can, placed the contents in a bowl and asked us to sample.
"Stop, Stop, Stop for a moment!" he ordered.
Suggested a photo of a spoonful of the beans be taken before our taste test.
You are welcome to examine the results of that photo which is included (without any photo shopping).
They are the exact contents of the can.
We had to admit that every bean was uniform in size, no skin defects, no discolouration and the taste that stamps your passport to heaven.
Now that we have tried and seen, witnessed and tasted, he explained the following.
There are many components to his explanation.
Firstly, the area where they are grown and the quality of the particular year’s crop. By the way this year’s crop is better than last year’s.
Secondly, the selection of the colour and the uniformity.
Thirdly, the separation and discarding of beans that are broken, split or have skin defects.
Fourthly, the transportation of the beans to the canning area in such a manner to eliminate any friction within the bag that may potentially damage the skin.
The canning process is a very complicated thing.
This means that the individual(s) in charge has an enormous responsibility in selecting and disregarding the additional beans that have been damaged during transportation.
The newly selected beans have to be washed to remove any foreign objects, including all dust.
That is what is called the exit from the beauty salon.
Now then, we are ready to can this particular batch.
Usually, the batch is considered to be one hundred thousand (100.000) cans.
After the exit from the beauty salon, the next step is a visit to the (bean) doctor.
This particular doctor examines the temperature and moisture content of the beans.
We have to make a side note here to let you know that, the fresher the bean is from harvesting, the higher the moisture content (above 17%, on average).
(Another time out is necessary.)
Mr. Goudas further explained that canning should be ideally implemented within a two-month period after harvesting, because the moisture content of the beans diminishes the longer the period between harvesting and canning.
Additionally, since the beans are already dry, the possibility of splitting and resulting skin defects are greater when they are allowed to dry too long.
This particular doctor would determine after his examination, the length of time and the temperature proportion within the retort and how fast the cooling time should be.
A minute or two more than the necessary time within the retort and the temperature variation by one or two degrees would result in either overcooked or undercooked beans.
Most of the time, this preciseness becomes part of expertise.
Since during the canning process, there is no option, much like the housewife, to open the cover during the process, to try one bean and determine if it is right or wrong.
So imagine, one small error within this process could negate a batch of 100,000 cans.
Should everything go right, the result is complete consumer satisfaction, as per photo.
In the 45 years of his experience, Mr. Goudas and his personnel have been trained in such a manner as to always have the loyal consumer in mind.
Every person involved in the canning process has been trained to hold and maintain that responsibility.
According to Mr. Goudas, complaints from consumers have to be at a minimum.
We asked Mr. Goudas if there was something happening within the industry that we didn't know about.
He mentioned the following, some companies have the attitude.
What is the difference within the growing area?
What is the difference in the moisture content?
Who cares if there is a little dust? That dust maybe enhance the flavour, too.
Who cares if some of these beans are cracked?
Who cares if the skin falls off?
Who cares if it is too hard?
Who cares if they are too soft?
Who cares if they are not uniform in size?
Who cares if they are overcooked or undercooked.
The fact is, these companies have only one thing in mind: How to produce something Cheap.
Cheap. CHEAP. Low Price with no sense of conscience, no feelings about the consumer and the consumer dissatisfaction after opening the product.
How could it be possible in simple mathematics, one pound of beans cost 60 to 80 cents average as a raw material before canning, it ends up in a can of 19 ounces, the can and the lid cost approximately 25 to 30 cents.
The canning process, labeling, sorting into trays, transportation and delivery to the store, ending up into the hands of the consumer at 67 or 77 cents per can.
How could this be possible? That company would be potentially operating at a loss. How would money be made.
We pause for a moment to consider these factors.
To further explain these factors, Mr. Goudas sent someone to the store to purchase a few cans of three (3) different brands of three (3) different products within the price range mentioned above.
Upon opening them, we then realized what he attempted to explain at the beginning of the article.
In fact, we all agreed that he was right all along.
Nothing else matters but consumer satisfaction.
You may listen to a speech given by Roger Sprague, an associate and later a partner to Mr. Goudas, at the 30-year Anniversary Celebration of Mr. Goudas in Canada in 1997.
He explained and emphasized the demands of Mr. Goudas with respect to quality issues.
He also mentioned that since knowing Mr. Goudas his hair has turned white.
Then he explained to us how it was possible for the beans to have such a nice appearance (allowing for the attached photo opportunity) and such a wonderful taste.
The quality within the can reflects the final outcome of your dish.
For instance, there are certain companies which place any bean, regardless of size in the can.
On the other hand, other companies take an extra few steps to sort the beans by size, monitor and remove the broken beans, remove the beans with skin defects, remove discoloured beans and can all the production needs for the year within a month after the beans are harvested.
The usual harvesting period for Beans is the months of September and October.
At this time, the Beans have a moist content of above 17% and they are soft.
Therefore, the beans do not need to absorb any extra water because Mother Nature is within the beans themselves.
That is why, when you open a can of Mr. Goudas Beans, it is advisable to have your camera ready because Mr. Goudas Beans are beautiful.
The amount of broken beans is at a minimum, and the water is free from foreign objects and dust.
Now, when it comes to taste, each Bean, is a pleasurable experience.
I mentioned before that it is best to package and can the bean within a month or two after harvesting.
Should this not be done and the beans are kept in a dry format until sometime in March, April or June, the moisture content of these beans are way below the 17% tolerance, and the bean will naturally become harder and drier.
Should the canner try to polish them at the time, the result will be skin defects and/or the removal of the skin.
If you wish to experiment with making Rice and Beans, follow these directions:
After boiling for approximately 1 hour, you may add a cup or two of Mr. Goudas Parboiled or White Rice, a teaspoon of Salt and Black Pepper, and a generous slice of Mr. Goudas Coconut Cream.
Gently stir to blend all ingredients.
Simmer on low heat until all the liquid has evaporated and Rice and Beans are tender to your taste.
Of course, Rice and beans may be accompanied by any of your favourite meat dishes Jerk Chicken, Curry Chicken, Curry Goat, Jerk Pork, Baked Chicken, etc., etc.
Thank you for taking time to read this article.
Bon Appetit, and remember, Goudas on the label MEANS good food on the table.
Although you have read comments above like, 'I did this, or I did that', it must be clearly understood that many more people, other than myself, are involved to make such a magnificent product, or any other product that comes out of the Goudas Foods Organization.
People like, microbiologists, food chemists, sealing and packaging specialists, nutrition evaluators, packaging and label designers, market researchers, government advisors, food surveyers, quality control personnel, post production evaluators, and the list never stops.
In a few words, its like a huge product producing orchestra, with myself as the conductor.
Spyros Peter Goudas
Σπύρος Πήτερ Γούδας