Small red beans are commonly considered a chili bean.
Small, red beans are smaller than the pinto or kidney beans and hold its shape and firmness when cooked. Small red beans are high in protein and fiber. These beans are most often used in soups, salads, chili and Creole dishes. They need to be soaked overnight or boiled gently for several hours to reach desired tenderness. Nearly all of the United States crop is grown in Idaho and Washington. With it’s exceptional shelf life and great taste, this is a great bean to include in your long-term food storage.
Directions for use:
For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic. Cooking tips: to keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water. Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as they delay softening.
Serving size 1/2 cup Servings per can 26 Calories per serving 350