"A small, mild yet dense, heirloom bean, begging to be put to work as red beans and rice, chili or a wonderful ingredient in your summer salad. The bean is classic, and one of the reasons aficionados insist on good red beans for their red beans and rice is the bean broth. A good red bean will produce a sauce that coats every grain of rice and Domingo Rojo is that bean!
Cook them with onion and a bay leaf. Then let them do their magic in your kitchen. A rich chili with a few of these beans would change the minds of the most ardent "no-bean in my chili!" chili snob. Combining cooked beans with your favorite vegan sausage makes a quick, no hassle meal. Mashing some of the beans with a fork and then returning them to the pot makes a creamy soup that doesn't require much of anything else to be delicious."
Latin name: Phaseolus vulgaris
Country of Production: U.S.A.
I fell in love with Rancho Gordo beans when I was gifted several bags years ago. When we decided to broaden the Herbivore Pantry, I immediately requested information from Rancho Gordo. I hope you love these as much as I do! - Michelle