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Black Rice Beans

Named for their unique shape and small size, rice beans are a versatile, quick-cooking legume with a mild flavor and firm texture. The distinctive dark color of our Black Rice Beans makes them a striking addition to salads, soups and rice dishes.

  • 1/4-inch long

  • Cook in just 20 to 25 minutes, no soaking required

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    Suggested uses

  • Toss with sautéed vegetables or rice

  • Perfect for cold vegetable and pasta salads

  • Cook with light-colored rice for a side dish with striking color contrast

  • Basic prep

    Carefully sort beans and rinse thoroughly. Place in a pot and cover with water by 4 inches. Bring to a boil, reduce heat and simmer for 25 to 30 minutes. Drain.

    Storage & handling

    Store in a dry, cool place.


    Black rice beans

    Black Rice Beans (Vigna umbellata) are small rice-shaped beans thought to be native to China. Closely related to the adzuki bean, rice beans grow on a dwarf bean plant that produces small, tender green pods, which can be eaten whole when fresh. When dried, these capsule-shaped beans are only 1/4-inch long and their shape resembles a giant grain of rice. Black Rice Beans have a mild flavor, firm texture and striking dark color, making them a visually appealing variety to add to salads and rice dishes. Because they cook in only 20 to 25 minutes with no need for soaking, rice beans are also great for quick meals.

    Rice beans are members of the larger family of legumes, plants grown for their edible seeds and pods. Beans, like many other legumes, are typically a good source of protein, minerals and fiber, while also being low in fat.

    Classic recipe

    Chunky Black Bean Dip

    Black Rice Beans are perfect for this thick and lush dip bursting with fresh flavor and texture. The little rice beans are a tender contrast to the crunchy peppers and onions while the chunky avocado vinaigrette holds it all together.