NEW ORGANIC VARIETIES FROM VERMONT NOW IN STOCK!
We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
Cultivated at Seneca farm, run by the Martens family farm in upstate New York, our organic Rojo Chiquito beans are tiny, brick‑red pulses with a firm, springy bite and a dark, savoury undertone that sits somewhere between Mexican red beans and a leaner, more aromatic cranberry bean. Their skins hold beautifully, their centres stay dense rather than creamy, and their cooking liquor develops a reddish, almost smoky tint — a quality that makes them exceptional in dishes where beans and grains mingle.
RECIPE SUGGESTIONS
These ruby little wonders are made for beans and rice, especially when cooked with onions, sweet peppers and a little tomato, the bean liquor tinting the rice and giving the whole pot a warm, earthy backbone. They also work miracles in the scrambled egg-based breakfast treat that is gallo pinto, where their firm texture stands up to frying and that flavour deepens under coriander and a splash of Worcester sauce. For something more vegetable‑forward, simmer them with roasted squash, garlic and epazote, letting the broth thicken naturally. Or build a bright bowl with Rojo Chiquitos, charred sweetcorn and lime, the beans anchoring the sweetness with their savoury weight.
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 the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Domingo Rojo, red kidney
Latin name: Phaseolus vulgaris
Country of origin: USA
Sold in 1lb (453g) bags
Image © Ember Photography
We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
Cultivated at Seneca farm, run by the Martens family farm in upstate New York, our organic Rojo Chiquito beans are tiny, brick‑red pulses with a firm, springy bite and a dark, savoury undertone that sits somewhere between Mexican red beans and a leaner, more aromatic cranberry bean. Their skins hold beautifully, their centres stay dense rather than creamy, and their cooking liquor develops a reddish, almost smoky tint — a quality that makes them exceptional in dishes where beans and grains mingle.
RECIPE SUGGESTIONS
These ruby little wonders are made for beans and rice, especially when cooked with onions, sweet peppers and a little tomato, the bean liquor tinting the rice and giving the whole pot a warm, earthy backbone. They also work miracles in the scrambled egg-based breakfast treat that is gallo pinto, where their firm texture stands up to frying and that flavour deepens under coriander and a splash of Worcester sauce. For something more vegetable‑forward, simmer them with roasted squash, garlic and epazote, letting the broth thicken naturally. Or build a bright bowl with Rojo Chiquitos, charred sweetcorn and lime, the beans anchoring the sweetness with their savoury weight.
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 the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Domingo Rojo, red kidney
Latin name: Phaseolus vulgaris
Country of origin: USA
Sold in 1lb (453g) bags
Image © Ember Photography
