Small red beans have the same rich red color as kidney beans, but with a flavor similar to pinto beans. They are the beans most often used in chili and in Creole rice dishes. Their bright color and small size makes them very popular for minestrone and salads. Small red beans can be used as a colorful substitute for pinto or small white beans in many different recipes. They can be cooked without overnight soaking.
Cooking directions: Rinse 1 cup small red beans and place in a saucepan. Add 3 cups hot water. Bring to a boil and boil for 2 minutes. Turn off heat, cover, and let stand for 1 hour. Cook on medium-low heat for about 2 hours, adding water as needed to keep the beans fully covered, until tender. Do not add salt or other ingredients until the beans are fully cooked, as this will toughen the beans.
Sealed in a #10 can with oxygen absorber for long-term storage. See our Shelf Life and Storage Guidelines pages for further information.
