Red beans are the kidney bean’s smaller cousin. They’re ancient legumes—some theories suggest they were first cultivated 8,000 years ago! Like kidney beans, they’re firm and retain their shape when cooked, making them a great choice for soups, chilis, and salads. They can also be substituted for pinto beans in many recipes.
One amazing thing about this tasty legume is that a meal of red beans and rice provides all nine essential amino acids—amino acids we need to consume because our bodies can’t produce them. Red beans are also high in protein and dietary fiber, as well as phytonutrients and a variety of minerals and vitamins including iron, phosphorus, and potassium.
Red beans are perfect for chilis, soups, and salads. Their pleasant taste pairs well with meat but is also good on its own, making these beans a great choice for vegetarian or vegan meals.
- Organic
- Non-GMO
- Kosher
- Product of the USA
Product meets or exceeds USDA guidelines. While the most modern equipment and standards are used when cleaning, processing, and packing this product, the contents of this bag are a natural product grown in the earth. It is not always possible to remove all foreign material. Please sort and rinse thoroughly before cooking.
Directions
Presoak overnight or for at least 4 hours. Place soaked beans in a pan and cover with fresh cold water. Stir in 1 ½ tsp. salt, bring to a boil, and boil for a minimum of 10 minutes. Simmer until cooked (approximately 1–1 ½ hours total). Beans should have an even, creamy texture throughout when done.
