Small Red Bean


Shaped like kidney beans except smaller, these mini crimson legumes are also referred to as Mexican red beans. Delicious in soups, salads, chili and Creole dishes, small reds retain their bright ruby color, oval shape, and firm texture when cooked.

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Red Beans and Rice Print
Serves 4

  • 1 cup dried small red beans
  • 1 carrot, chopped
  • 1 celery, chopped
  • 1 small onion, chopped
  • 1 bay leaf
  • ¼ lb. smoked ham
  • 2 tbsp. tomato paste
  • salt and pepper to taste
  • steamed white rice
  1. Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans thoroughly with cool water and drain.
  2. In pot, combine beans, 2 cups fresh water, carrot, celery, onion and bay leaf. Bring to slow boil, reduce heat and simmer until beans are tender (45 minutes). Add ham, tomato paste, salt and pepper and cook for 15-20 minutes longer. Serve beans on top of steamed rice.

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