Domingo Rojo Bean
A classic red bean, essential to dishes like New Orleans Red Beans & Rice, and equally important to many Caribbean cuisines.
A small, mild-yet-dense heirloom bean, begging to be put to work as red beans and rice, chili con carne, or a wonderful ingredient in your summer salad. Domingo Rojo holds its shape when cooked, and the thick bean broth coats every rice grain or noodle with a luxurious sauce.
One of the reasons aficionados insist on good red beans for their red beans and rice is the bean broth. A good red bean will produce a sauce that coats every grain of rice and Domingo Rojo is that bean!
Many cuisines embrace red beans, especially when served with rice. In the Caribbean, parts of Africa, and of course New Orleans, it's clear that they're a delicious, economical way to feed a crowd. Some varieties can be waxy, and others, like kidney beans, have extremely thick skins and a texture that's almost like baby food. Domingo Rojo is much better than the average red bean variety.
Red beans and rice, soups, pot beans, salads, chili, dips, casseroles
From the Rancho Gordo Kitchen
Cook them simply, maybe with onion and a bay leaf, then let them do their magic in your kitchen. A rich chili with a few of these beans would change the minds of the most ardent "no-bean in my chili!" chili snob. Combining cooked beans with your favorite sausage makes a quick, no hassle meal. Mashing some of the beans with a fork and then returning them to the pot makes a creamy soup that doesn't require meat or much of anything else to be delicious.
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.
Country of origin