goya
Goya Small Red Beans
What it is
These are small, firm red beans, often called 'kidney beans' in some regions. They are a staple in many cuisines, known for their mild flavor and ability to hold their shape well during cooking. The beans are typically sold dried, requiring soaking and simmering before use. They are a versatile pantry item, offering a good source of plant-based sustenance.
How people cook with it
Small red beans are a foundational ingredient in countless dishes, adding substance and flavor to both savory and sometimes even sweet preparations.
- Added to soups and stews
- Used in chili recipes
- Mixed into rice dishes
- Formed into patties
Before cooking, dried small red beans need to be rinsed thoroughly. Many cooks prefer to soak them overnight in plenty of water, which helps them cook more evenly and reduces cooking time. After soaking, drain and rinse the beans again. Then, simmer them in fresh water or broth until they are tender. This process can take a couple of hours, depending on the age of the beans and the desired tenderness. They can then be incorporated into your favorite recipes.
How it differs from similar foods
Compared to larger kidney beans, these small red beans have a slightly more delicate texture when fully cooked. Their smaller size also means they absorb flavors more readily and can be a good choice when a firmer bean is desired that won't break down too easily in a dish.
Who it is for
Home cooks and professional chefs alike use small red beans for their reliability and adaptability in various culinary applications.
How to keep the rest
Store dried small red beans in a cool, dry place in an airtight container. Properly stored, they can maintain their quality for a long time, though older beans may require longer soaking and cooking times. Keep them away from moisture and direct sunlight.