Mills and Flakers

Why Whole Grains

 

 
  • I wanted to say how impressed I am with the hard red spring wheat. I milled it today and used my usual bread recipe. The dough was nice and firm yet soft. The loaves rose beautifully, so much so that I could have made a whole extra loaf! Wendy Kever
  • We like knowing the product is organic. When we grind the fresh grain, we appreciate the better quality and taste of the finished product. For example our fresh home-made waffles are full and tasty.
  • I am using Fieldstone whole grains in my bread and I'm selling out at the Farmers Market. I have the Duett 100 and grind my own flour. I am having a hard time keeping up with the demand for ancient grain breads. This is the only thing that sets me apart at the market. I make Kamut, Triticale, and Rye breads. (Artisan bread in about 5 minutes)
  • When I'm not home, my husband makes his own porridge. He has Muscular Dystrophy and he feels it sticks with him. We add pecans, cranberries, and dates. The nutty natural flavour is very fresh. It's really important to educate our children where our food comes from.
  • I've owned the Komo Duett 100 for about 2 years and actively use mixed grains for biscuits, breads and pastries. I like the taste of the fresh flours in the baking. The flaker works well for my fresh oats and flax. I keep it plugged in and handy as I use it a lot.
  • I am on a specialized diet and your soup mix tastes great plain or in a chilli. It provides me the protein I need. I love it and am buying a 20 kg. bag.
  • My husband and I are vegetarian and have always struggled to ensure we get complete and balanced protein in our diet. When we discovered quinoa at Fieldstone we learned it is a complete protein and have noticed a difference in our energy levels. We use it in everything! And we love that it's grown in western Canada.
  • My Dad eats the ultimate breakfast every morning and loves it. I was finding my breakfast left me hungry a few hours later. I am really active and so I was looking for something wholesome that would be satisfying. I started eating the breakfast flaked with hot water, yogurt and fruit and I was amazed at how good it tasted and how good it made me feel. I recommend it to all my friends and can't wait to eat it every morning!
  • I developed a wheat sensitivity a few years ago and recently a friend introduced me to Emmer. My wife and I love it and have made it a regular part of our meals. We find it very versatile and easy to digest. It makes a great side dish and emmer flour makes a nice nutty tasting bread.
 

Red Kidney Beans


5 kg$18.85BuyBuy
10 kg$33.80BuyBuy
20 kg$63.70BuyBuy

750g Trial Size $5.40
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A hearty, healthy and tasty food seeped in many exotic cultures. These gorgeous beans readily absorb surrounding flavors in a dish and marry exceptionally well with rice or whole grains.


Attributes

  • Deep Red color and kidney shape.
  • Firm on the outside and creamy on the inside, with a slightly smoky sweet flavor.
  • A versatile staple food for many cultures.
  • Considered “healthy people’s meat” because they have the highest protein content of all plant-based foodstuffs (vegetables) while low in fat.
  • Studies on beans show that they help lower cholesterol, strengthen the immune system, maintain level glucose levels in the blood to keep energy levels consistent, promote bone health and cardiovascular health. The high antioxidant content also protects the body from cell damage.

Source

Our kidney beans are grown in beautiful British Columbia on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.

Storage

Store dried beans in a covered container for up to 1 year. You can precook kidney beans and store them, refrigerated, in their cooking liquid for up to 5 days.

How to Enjoy

Kidney beans must be pre-soaked and subsequently heated to the boiling point for at least 10 minutes to remove the toxic agent, ‘Kidney Bean Lectin’. Undercooked beans are known to contain five times the toxicity of raw, soaked beans, so boiling for an extended time is required. To cook cover with water and boil for 1½ to 2 hours. They are ready when they can be easily squished between your tongue and roof of your mouth.

  • Use kidney beans to make a great diversity of classic Indian and South American dishes.
  • Marinate them for salads or add them to green salads for a protein boost.
  • Add flavor and a dash of color by adding them to casseroles
  • Add kidney beans to soups and stews. They readily absorb complex flavors and can be mild or spicy, whichever you prefer.