A classic red bean, essential to dishes like New Orleans Red Beans & Rice, and equally important to many Caribbean cuisines.
This small, mild yet dense, heirloom bean begs to be put to work as red beans and rice, chili con carne, or as an ingredient in your summer salad. One of the reasons aficionados insist on good red beans for their red beans and rice is the bean broth. A good red bean will produce a sauce that coats every grain of rice and Domingo Rojo is that bean!
Cook them with onion and a bay leaf. Then let them do their magic in your kitchen. A rich chili with a few of these beans would change the minds of the most ardent "no-bean in my chili!" chili snob. Combining cooked beans with your favorite sausage makes a quick, no hassle meal. Mashing some of the beans with a fork and then returning them to the pot makes a creamy soup that doesn't require meat or much of anything else to be delicious.
Suggestions: Red beans and rice, soups, pot beans, salads, chili, dips, casseroles
- Latin name: Phaseolus vulgaris
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Country of Production: U.S.A.
- Similar to: Red Kidney
- 16 oz bag, dried beans
