Description
Small reds are the bean for red beans and rice: firmer and more delicate than a kidney, with a fuller flavor and a touch of sweetness. Recipes that just say "red beans" usually mean these rather than the big kidneys.
The trick with red beans and rice is to mash a spoonful of them against the side of the pot near the end – the starch thickens the liquid into a sauce while the rest stay whole. Grown in the Columbia Basin in Washington, identity preserved and traceable to the farm. Our rojo chiquito is a named variety within the same class.
Ingredients
Small red beans.
Allergens
Free of all nine major U.S. allergens.
Certifications
Non-GMO Project Verified. Identity preserved. Kosher Certified.
Storage
Store tightly sealed in a dry place. Older beans take longer to cook.
