Small Red Beans
 
Small Red BeansSmall Red Beans are small, plump, oval-shaped red beans that resemble kidney beans, but are smaller and more rounded. They have a mild flavor and creamy texture that performs well on its own or as a component among other ingredients. Approximately 1/2 inch in length Deep brick redOval shape.
 
Basic Prep
Sort carefully and rinse thoroughly. Soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60 to 90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.
 
Suggested Uses
Commonly found in chili, soups or rice dishes
Chill and toss with herbs and dressing for a cold bean salad
Cook with curry spices and tomato to make the Indian dish rajma masala
 
Description
Small Red Beans (Phaseolus vulgaris) are most famous for their role in the New Orleans staple dish red beans and rice.
Small red beans, like all beans, are native to Peru, but this particular cultivar eventually spread to the Caribbean, becoming its most ubiquitous bean.
Small red beans made their way to New Orleans around the turn of the 19th century when the Haitian revolution drove many rich white land-owners, most of them French, to flee to Louisiana. T
hey brought with them red beans from the Caribbean.
Small red beans are members of the larger family of legumes, a genre of plant species used for their edible seeds and pods, which boast a high nutrient density with low-maintenance production and storage.
They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.
Known as an inexpensive source of protein, they have become dietary staples in many cultures.
 
Storage & handling
Store in a dry, cool place.
 
Ingredients
Small red beans.