- — Kosher, Non-GMO, Organic, Raw, Sproutable, Vegan
- — Very low in Cholesterol, Free of Saturated Fat and Sodium
- — A Good Source of Dietary Fiber, Protein, Folate, and Thiamin
- — Rich in Magnesium and Iron, Very rich in Phosphorus
Delicious Cooking Made Easy with Organic Small Red Chili Beans
There are many types of beans, but if you’re seeking a perfect ingredient to add to your rice or chili, there is no better choice than Organic Small Red Chili Beans. They stand out due to their flavor, texture, and the fact that they contain more iron than most other legumes. You can use them to make multiple dishes or cook in bulk and freeze to avoid using canned beans packed with salt. Like all legumes, Organic Red Chili Beans are full of fiber and plant proteins. They also have a high content of minerals, Iron in particular. Therefore, adding them to your meals will help you get the daily dose of this rare but essential nutrient.
Ideas for Cooking with Organic Small Red Chili Beans
As might be expected, red chili beans are excellent when used in classic chili. However, there are more ways to enjoy this delicious legume. They also go extremely well with rice, so any Indian or Latin American recipes that call for rice and beans will be tastier. For your convenience, soak red chili beans overnight (in bulk), cook them, and then freeze in containers or resealable bags. This way, you’ll always have something nutritious and low-fat to add to stews, soups, or salads. Let the cooked Organic Red Chili Beans thaw, and they are ready for use. Don’t confuse Organic Small Red Chili Beans for red kidney beans. Red kidney beans are different in shape (they are shaped like small kidneys), and their texture isn’t as smooth. Also, Red Chili Beans have a rather distinctive “beany” flavor, whereas kidney beans, mostly soak up the flavors of spices they are cooked with. Thus, when using Organic Red Chili Beans as your ingredient, expect your dishes to present with more character.
How to Sprout Small Red Chili Beans at Home
- Yields approximately 3 Cups (1/2 lb.) of Sprouts. Prep 3 Tablespoons of beans, then transfer into a bowl or into your Sprouter. Add 2-3 times as much cool (60°-70°) water. Mix beans up to assure even water contact for all.
- Allow beans to soak for 6-12 hours. Empty the beans into your Sprouter (if necessary). Drain off the soak water. Rinse thoroughly with cool (60°-70°) water. Drain thoroughly! Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. Ensure sufficient air-circulation is provided.
- Always be sure to Drain very thoroughly. The most common cause of inferior sprouts is inadequate drainage. Rinse and Drain again every 8-12 hours for 3 days.
Enjoy your homemade sprouts!
- Soak them for six to eight hours prior to cooking, or bring to a boil in water, remove from heat, cover and soak for 1 hour. Always drain soaking water before cooking.
- To cook add fresh water and cover the beans by two inches.
- Boil uncovered for about 10 minutes and skim off any foam.
- Cover pot and simmer for about one and a half hours.
- Add seasonings as desired; beans benefit from adding salt during the last half hour or so of cooking.