Small Red Bean
Small Red Beans are small, plump, oval-shaped brick-red colored beans, resemble kidney bean, but are smaller and more rounded. When cooked, beans hold their shape and firmness, have mild flavor, slightly sweet and creamy texture. Used for chili, dips, refried beans, salads, soups and in Mexican style rice dishes.
Basic preparation: Wash, rise & soak overnight. Add 4 Cups of water / Cup of Bean, bring to boil. Reduce heat and simmer covered for 50-60 minutes or until tender (add more water as needed). Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 2 1/2 cups of cooked beans / Cup of dry beans
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Product Information
Shipping & Returns
Shipping & Returns
Small Red Bean
Small Red Bean
Small Red Beans are small, plump, oval-shaped brick-red colored beans, resemble kidney bean, but are smaller and more rounded. When cooked, beans hold their shape and firmness, have mild flavor, slightly sweet and creamy texture. Used for chili, dips, refried beans, salads, soups and in Mexican style rice dishes.
Basic preparation: Wash, rise & soak overnight. Add 4 Cups of water / Cup of Bean, bring to boil. Reduce heat and simmer covered for 50-60 minutes or until tender (add more water as needed). Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 2 1/2 cups of cooked beans / Cup of dry beans
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Small Red Beans are small, plump, oval-shaped brick-red colored beans, resemble kidney bean, but are smaller and more rounded. When cooked, beans hold their shape and firmness, have mild flavor, slightly sweet and creamy texture. Used for chili, dips, refried beans, salads, soups and in Mexican style rice dishes.
Basic preparation: Wash, rise & soak overnight. Add 4 Cups of water / Cup of Bean, bring to boil. Reduce heat and simmer covered for 50-60 minutes or until tender (add more water as needed). Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 2 1/2 cups of cooked beans / Cup of dry beans
