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Rice Beans
Rice Beans are small rice-shaped beans with a mild flavor, firm texture and uniform ivory color. This versatile, quick-cooking bean works wonderfully in salads, soups and rice dishes.
- 1/4-inch long
- Cook in just 20 to 25 minutes, no soaking required
- Kosher Certified
Basic Prep
Carefully sort beans and rinse thoroughly. Place in a pot and cover with water by 2 inches. Bring to a boil, reduce heat and simmer for 20 to 25 minutes. Drain.
Suggested Uses
- Toss with sautéed vegetables or rice
- Perfect for cold vegetable and pasta salads
- Cook with dark-colored rice such as black rice or red rice for a side dish with striking color contrast
Description
- Rice Beans (Vigna umbellata) are small rice-shaped beans, related to the adzuki bean. They grow on a dwarf bean plant that produces small, tender green pods, which can be eaten whole when fresh.
- When dried, these capsule-shaped beans are only 1/4-inch long and their shape resembles a giant grain of rice.
- These beans have a mild flavor, firm texture and uniform ivory white color, making them a visually appealing variety to use in salads and dark-colored rice dishes.
- Because they cook in only 20 to 25 minutes with no need for soaking, rice beans are also great for quick meals.
- Rice beans are members of the larger family of legumes, plants grown for their edible seeds and pods. Beans, like many other legumes, are typically a good source of protein, minerals and fiber, while also being low in fat.
Storage & handling
Store in a dry, cool place.
Ingredients
Rice Beans.