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Dry Red Beans are one of the bean varieties well known around the world. Dry Red Beans are small, oval-shaped beans with red skin. They have a more delicate flavor and softer texture compared to kidney beans. They are popular in some parts of Africa and the Caribbean region, where they normally are eaten with rice.
Beans are nutritious and studies have shown that the extremely high soluble fiber content can lower cholesterol levels.
Preparation and use
Dry red beans are sometimes soaked prior to cooking. Add water and boil for several hours until the beans are soft. After the beans are soft, it can be combined with other ingredients for meals or it can be eaten by itself.
Recipes, meals, and how this is usually eaten
Rice and Beans (Waakye)
Beans stew with Fried Plantains
Spinach stew with bean
Nutritional info and health benefits
Besides the beneficial fiber content in dry red beans, beans are reportedly high in the B vitamins, folic acid, thiamine, riboflavin and niacin. Also, they are a substantial source of minerals such as calcium, iron, copper, zinc, phosphorus, potassium and magnesium.
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