Description

About Small Red Beans

The small red bean is native to Peru but has become WIDESPREAD throughout the world. These beans are a great source of low-fat protein, dietary fibers, iron, phosphorus, and potassium. Rich in flavor while holding shape during cooking make them perfect for soups, stews, and Mexican-styled recipes.

Simple 5 Step Method to Use Beans:

Put the beans in a strainer & rinse under cold water.
Pick out all the deformed beans & stray particles.
Place the beans into a large pot, cover with several inches of water and soak for eight hours or overnight.
Drain the beans and refill the pot with at least three times more water than beans. You may add desired spices at this step- garlic cloves, bay leaves or fresh herbs.
Bring to a boil and simmer for 45–60 minutes, or until the beans are tender.

Use the boiled beans immediately or refrigerate for use within 3–5 days. The beans will also hold in the freezer for up to eight months.