Small Red Beans
Small Red Beans are small, plump, oval-shaped red beans that resemble kidney beans, but are smaller and more rounded. They have a mild flavor and creamy texture that performs well on its own or as a component among other ingredients.
Sort carefully and rinse thoroughly. 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 to 90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.
Storage & handling
Store in a cool, dry place.
Small red beans.
Small Red Beans (Phaseolus vulgaris) are most famous for their role in the New Orleans staple dish red beans and rice. Small Red Beans, like all beans, are native to Peru, but this particular cultivar eventually spread to the Caribbean, becoming its most ubiquitous bean.
Small Red Beans made their way to New Orleans around the turn of the 19th century when the Haitian Revolution drove many rich white land-owners, most of them French, to flee to Louisiana, France's other main holding in the New World. They brought with them red beans from the Caribbean.
The iconic dish red beans and rice came about as a Monday tradition in New Orleans because Monday was traditionally laundry day. Before the invention of the washing machine, laundry was an all-day job, so homemakers would put a pot of red beans on the stove to simmer, hands-off, while they attended to the washing. Interestingly, a similar dish called rajma masala is native to India, although it is spiced differently and kidney beans are used more often than Small Red Beans.
Small Red Beans are members 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 and are now widely produced in Asia, Europe and North America.
Our Small Red Beans are the featured ingredient of this classic Louisiana dish. This recipe incorporates onion, garlic, scallions and an aromatic combination of Ground Allspice and Ground Cayenne pepper.