| Size: |
Choose 1.75lb jar or 10lb bag. |
| Origin: |
Idaho |
In stark contrast to other varieties of dried beans, rice beans do not have to be pre-soaked prior to cooking. Despite this benefit, they still possess the low cost, long storage life and light shipping weight that make other dried bean varieties attractive. They get their odd name based on their appearance: these small pill-shaped relatives of the kidney bean look like large (1/4th of an inch long) grains of rice.
Dried rice beans are best stored in an air-tight container in a cool, dry place.
Use rice beans anywhere you need cooked beans in a hurry. They work particularly well in pasta and vegetable salads.
Basic Cooking Technique:To cook dry rice beans on the stove, simply rinse them and put them in a pot of water. Bring the water just to a boil, then immediately reduce to a simmer. Cover and let them simmer until tender. Rice beans double in size during the cooking process, so each cup of dry beans will yield 2 cups of cooked beans.
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