Jovial Kidney Beans Organic Certified Glyphosate Free Description
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Jovial® Inherently Good
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Grown on Small Farms in Italy
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100% Organic Kidney Beans
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Soaked Overnight & Pressure Cooked
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Product of Italy
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Certified Gluten Free
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USDA Organic
- Non GMO Project Verified
- Glyphosate Residue Free
We make our kidney beans the traditional way! Soaked overnight and cooked with a touch of Sicilian sea salt, our beans are naturally cooked to perfection. Our Italian varieties of beans and our hands-on cooking process produce a firm and delicious bean that is not starchy, and suitable for any recipe. If you love beans, but don’t have time to prepare them the traditional way, we’re happy to do the work for you.
• Great source of fiber and protein without saturated fat
• Only salt added, no additives, or preservatives
• Packed in glass jars with BPA-free lids
• Made in a certified gluten free facility
We love to work in Italy because our manufacturers are large enough to supply our market, but small enough to still do things the right way, even if it means the involvement of many hands. Our beans are grown on small, organic farms in the Piemonte region of Italy. They are sorted by hand before being soaked for 24 hours. Then they are rinsed with fresh water and cooked. The jars are filled with the cooked beans, water and a bit of salt is added, then the jars are sealed and sterilized. Once the beans are cooled and the jars are wiped down, the labels are applied and the product is packed up to ship.
Free Of
GMO, gluten, glyphosate residue
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/2 Cup (130 g)
Servings per Container: About 3
| Amount Per Serving | % Daily Value |
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| Calories | 110 | |
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| Total Fat | 1 g | 1% |
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| Sodium | 250 mg | 10% |
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| Total Carbohydrate | 19 g | 7% |
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| Dietary Fiber | 7 g | 25% |
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| Protein | 8 g | |
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| Vitamin D | | 0% |
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| Calcium | | 2% |
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| Iron | | 10% |
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| Potassium | | 8% |
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Not a significant source of cholesterol, total sugars, or added sugars.
Other Ingredients: Organic kidney beans, water, organic lemon juice, sea salt.
For Detailed Manufacturing Facility Information, Please Visit JovialFoods’ Manufacturing Website.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Butternut Squash Chili
[vc_row][vc_column][vc_column_text]Warm up with a bowl of hearty butternut squash chili, a comforting vegetarian dish packed with bold flavors and nourishing ingredients. Tender butternut squash, protein-rich beans and a blend of spices come together to create a rich, flavorful chili that’s perfect for cozy nights or meal prep. This wholesome, meat-free twist on a classic will satisfy even the heartiest of appetites, making it an ideal dish for vegetarians and chili lovers alike.
Butternut Squash Chili
- 2 Tbsp. extra virgin olive oil
- 1 medium yellow onion (diced)
- 1 jalapeño (minced)
- 3 garlic cloves (minced)
- 1-1/2 tsp. kosher salt
- 1 Tbsp. chili powder
- 1/2 tsp. smoked paprika
- 2 tsp. ground cumin
- 3/4 tsp. ground coriander
- 1 small butternut squash (peeled and diced into 1/2-in cubes)
- 1 jar (13 oz. kidney beans, rinsed and drained)
- 1 jar (13 oz. black beans, rinsed and drained)
- 1 jar (18 oz. crushed tomatoes)
- 1-1/2 cups low-sodium vegetable broth
- 1 bunch kale (sliced)
- Sour cream (optional)
- Green onions (optional)
- Cilantro (optional)
- Tortilla chips (optional)
- Heat oil in large pot oven over medium heat. Add onion and sauté until translucent for about 8 minutes. Add jalapeño, garlic, salt, chili powder, smoked paprika, cumin and coriander and cook for additional 2 minutes.
- Add butternut squash cubes, beans, tomatoes and broth and bring to boil.
- Reduce heat and add kale. Cover pot and cook for 35-40 minutes, or until squash is tender.
- Serve with dollop of sour cream, green onions, cilantro and tortilla chips.
- Refrigerate leftover chili in airtight container for up to 5 days.
Get these ingredients and more at Vitacost.
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