Tongues of Fire Beans

10 - 60 lbs
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Almost burgundy colored with light brown streaks that look like tiny bursts of flame, tongues of fire beans are a beautiful relative on the lima bean. While a most of their color disappears during the soaking and cooking process, in exchange they draw in a lot of the flavors of the surrounding dish.


Dried tongues of fire beans are best stored in an air-tight container in a cool, dry place.


Tongues of fire beans are often found in Italian food (despite being South American in origin).  They work well with cassoulets, stews, soups, and bean salads.  To take full advantage of their flavor absorbing abilities, put a small packet of fresh herbs in the water while boiling them.

Basic Cooking Technique:

Dry tongues of fire beans need to be soaked overnight and rinsed prior to cooking.  To cook them on the stove, add them to a pot of water, and bring it to a boil.  Let the water boil for three minutes before reducing the heat to a simmer and covering the pot.  Simmer until the beans are tender.  Each cup of raw tongues of fire beans will yield about 2 ½ cups of cooked beans.

How to Soak & Cook Dry Beans

Bean Recipes

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