Pink Beans are a tan to pink-colored member of the legume family, sometimes called chili beans for their popularity in this dish. They have a rich flavor and a slightly powdery texture that performs well as a component among other ingredients.
Rinse thoroughly and soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, then reduce heat and simmer, covered, for 60 to 90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.
Storage & handling
Store in a dry, cool place.
Pink Beans (Phaseolus vulgaris) are tan to rose-colored with a deep, meaty flavor. A widely available relative of the kidney bean, they are often called chili beans for their popularity in this dish. They are also popular in barbecue-style dishes, Caribbean cuisines and Mexican-American cooking. Pink Beans are sometimes called "Santa Maria pinquitos" after the Santa Maria Valley of California, where they are grown commercially and are an important component of the local barbecue fare.
Pink Beans are a member of the larger family of legumes, a genre of plant species used for their edible seeds and pods, which boast a high nutrient density with low-maintenance production and storage. They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.
Believed to have originated in Peru, beans were spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers. Known as a quality, inexpensive source of protein and nutrition, they have become diet staples in many cultures.
This simple side dish embodies homey rusticity, with a combination of our nutty long grain Brown Rice and meaty Pink Beans, cooked with a ham hock for extra richness. Serve it with braised, grilled, smoked or roasted meats for a complete meal.