Hidatsa Red Bean
Thin-skinned and dense, Hidatsa Red is an unusual red bean with a soft, creamy interior.
Suggestions: Minestrone soups, soups, casseroles, salads, and chili con carne.
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.
Recipes and more information on Hidatsa Red Bean at Rancho Gordo.
Latin name: Phaseolus vulgaris
Country of production: USA
Soups, casseroles, salads, chilis, beans and rice
Originally bred by the Hidatsa tribe of the upper Missouri River Valley in what is now North Dakota, we recently started growing this heirloom on the West Coast and it's quickly becoming a customer favorite.
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.
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