Often described as a smaller, darker version of a kidney bean, but distinct from a true small red bean, Domingo Rojos are valued for their consistent cooking quality, subtle flavour and the robust broth they produce. It’s this that makes them the quintessential base for red beans and rice - a global institution from the Caribbean to Africa (via New Orleans, where it is traditionally prepared on Mondays). The dense sauce coats every grain of rice, and the thin-skinned, mellow bean flesh is a gigantic upgrade on the leathery bitterness of most kidney beans and the waxy texture of commercially grown red beans.
RECIPE SUGGESTIONS
Domingo Rojo beans are nothing if not versatile, excelling in hearty stews, chilis and soups, where their sturdy texture holds up well. They are perfect for a classic rice and beans, absorbing flavours and contributing a beautiful colour: simmer until creamy with the ‘holy trinity’ of onions, celery and peppers, plus garlic, optional sausage meat and spices, then serve over rice. creamy interior also lends them to mashing into refried beans or adding to vegetarian burgers.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Red, Kidney
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
Often described as a smaller, darker version of a kidney bean, but distinct from a true small red bean, Domingo Rojos are valued for their consistent cooking quality, subtle flavour and the robust broth they produce. It’s this that makes them the quintessential base for red beans and rice - a global institution from the Caribbean to Africa (via New Orleans, where it is traditionally prepared on Mondays). The dense sauce coats every grain of rice, and the thin-skinned, mellow bean flesh is a gigantic upgrade on the leathery bitterness of most kidney beans and the waxy texture of commercially grown red beans.
RECIPE SUGGESTIONS
Domingo Rojo beans are nothing if not versatile, excelling in hearty stews, chilis and soups, where their sturdy texture holds up well. They are perfect for a classic rice and beans, absorbing flavours and contributing a beautiful colour: simmer until creamy with the ‘holy trinity’ of onions, celery and peppers, plus garlic, optional sausage meat and spices, then serve over rice. creamy interior also lends them to mashing into refried beans or adding to vegetarian burgers.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Red, Kidney
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
DOMINGO ROJO RECIPES
