Hidatsa Red Bean
Free shipping on orders $50+
Thin-skinned and dense, Hidatsa Red is an unusual red bean with a soft, creamy interior.
Bred by the Hidatsa tribe of the Dakotas, Hidatsa Red may look similar to other red beans but the similarity stops there. It has a unique, melt-in-your-mouth texture and rich, beany taste. A thin skin helps make a delicious bean broth that can be used for making rice or soup, but it's not likely you'll have much leftover.
Cooking Suggestions
Soups, casseroles, salads, chilis, beans and rice
From the Rancho Gordo Kitchen
You can use Hidatsa Red in any classic "red bean" dish, like red beans and rice or chili con carne, but don't stop there. They would be delicious in a curry, minestrone soup, or in a summertime salad with corn and fresh herbs.
Cooking Instructions
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. 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
Latin name
Phaseolus vulgaris
Country of origin
USA
"Very few can claim the title "celebrity bean grower," but Mr. Sando of Rancho Gordo in Napa, Calif., is just that. "
Julia Moskin
New York Times