Domingo Rojo
A small, mild-yet-dense heirloom red bean, begging to be put to work as Caribbean rice and beans, chili con carne, or a wonderful ingredient in your summer salad
One of the reasons aficionados insist on good red beans for their rice and beans is the broth. A good red bean will produce a luxurious sauce that coats every grain of rice, and the classic Domingo Rojo is that bean!
Many cuisines embrace red beans, especially when served with rice. In the Caribbean, parts of Africa, and New Orleans, they’re treasured as a delicious, economical way to feed a crowd. Some red-bean varieties can be waxy, however, and others, like kidney beans, have extremely thick skins and a texture that's almost like baby food. Domingo Rojo holds its shape when cooked, and in terms of taste and texture is a vast upgrade on the average red bean.
RECIPE SUGGESTIONS
Red beans and rice, soups, pot beans, salads, chili, dips, casseroles. Cook Domingo Rojos simply, maybe with onion and a bay leaf, then let them do their magic in your kitchen. A rich chili is crying out for them, and combining cooked beans with sausages 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 meat or much else to be delicious.
COOKING THESE BEANS
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 shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
A small, mild-yet-dense heirloom red bean, begging to be put to work as Caribbean rice and beans, chili con carne, or a wonderful ingredient in your summer salad
One of the reasons aficionados insist on good red beans for their rice and beans is the broth. A good red bean will produce a luxurious sauce that coats every grain of rice, and the classic Domingo Rojo is that bean!
Many cuisines embrace red beans, especially when served with rice. In the Caribbean, parts of Africa, and New Orleans, they’re treasured as a delicious, economical way to feed a crowd. Some red-bean varieties can be waxy, however, and others, like kidney beans, have extremely thick skins and a texture that's almost like baby food. Domingo Rojo holds its shape when cooked, and in terms of taste and texture is a vast upgrade on the average red bean.
RECIPE SUGGESTIONS
Red beans and rice, soups, pot beans, salads, chili, dips, casseroles. Cook Domingo Rojos simply, maybe with onion and a bay leaf, then let them do their magic in your kitchen. A rich chili is crying out for them, and combining cooked beans with sausages 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 meat or much else to be delicious.
COOKING THESE BEANS
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 shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
A small, mild-yet-dense heirloom red bean, begging to be put to work as Caribbean rice and beans, chili con carne, or a wonderful ingredient in your summer salad
One of the reasons aficionados insist on good red beans for their rice and beans is the broth. A good red bean will produce a luxurious sauce that coats every grain of rice, and the classic Domingo Rojo is that bean!
Many cuisines embrace red beans, especially when served with rice. In the Caribbean, parts of Africa, and New Orleans, they’re treasured as a delicious, economical way to feed a crowd. Some red-bean varieties can be waxy, however, and others, like kidney beans, have extremely thick skins and a texture that's almost like baby food. Domingo Rojo holds its shape when cooked, and in terms of taste and texture is a vast upgrade on the average red bean.
RECIPE SUGGESTIONS
Red beans and rice, soups, pot beans, salads, chili, dips, casseroles. Cook Domingo Rojos simply, maybe with onion and a bay leaf, then let them do their magic in your kitchen. A rich chili is crying out for them, and combining cooked beans with sausages 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 meat or much else to be delicious.
COOKING THESE BEANS
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 shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
DOMINGO ROJO RECIPES