Red Calypso Beans
The Red Calypso Bean is a bi-colored member of the legume family, offering nutrient density, mild flavor and a creamy texture that performs well on its own or 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, reduce heat and simmer, covered, for 60-90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.
Storage & handling
Store in a cool, dry place.
The Red Calypso Bean, or "Phaseolus vulgaris," is a dramatic and beautiful bean. Its starkly contrasting red-and-white pattern, resembling a Holstein cow's hide gives rise to its other nickname, "cow seed." Although their markings fade when cooked, the contrast of their pattern remains, giving them great presentation value.
Red Calypso 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 spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers.
This bright, colorful salad plays on the tropical connotations of the red calypso bean’s name, combining it with mango, sun-dried tomatoes and a cumin-infused lemon-honey vinaigrette. This salad can be served at room temperature, or prepared ahead of time and chilled prior to serving.