Small Red ‘Chili’ Beans

Phaseolus vulgaris

Origin / Harvest:

• USA / September–October
• Canada / September–October

Description & History

Also known as the Mexican red bean, small red ‘chili’ beans are often confused with adzuki beans. Indeed, they are quite similar in size and appearance, however, small red beans do not carry the adzuki's characteristic white strip down the center.

With their dark red color, small red beans have flavor and properties similar to a red kidney, only smaller.

Small red beans fall under the botanical classification Phaseolus vulgaris. All beans within this species are considered derived from a common bean ancestor that originated in Peru and are also referred to as “common beans”. Some of our most popular bean varieties are common beans including black, kidney, pinto, and navy beans. These common bean varieties spread throughout South and Central America by way of migrating Indian traders. Spanish explorers returning from their voyages to the New World carried these beans back to Europe during the 15th century. Spanish and Portuguese traders in turn introduced common beans to Africa and Asia. Today, the largest commercial producers of dried common beans are India, China, Indonesia, Brazil and the United States.

Uses

Small red beans are often used in chili recipes, hence the common name ‘chili’ beans. Because they hold their shape and texture during cooking, these beans are preferred in soups, stews, salads, and creole dishes.

Nutrition

Like all beans, small red beans are low in fat and high in protein and fiber. They are an excellent source of potassium, calcium, and iron. Did you know that beans have more calcium and iron per cup than three ounces of cooked meat but without the cholesterol and calories?

Small Red Beans