Salvadoran Small Red BEANS (1/4lb Seeds)Central ,Bush

Small Central America Or Salvadorean Red Beans / Frijol Rojo De Seda, Heirloom Bush type beans 200 seeds

Salvadoran red beans are small and dark, dark red.  beautiful little beans, all imported from El Salvador. They have a fresh, sweet flavor and rich, creamy texture. Loroco is a yellow flower bud, also from El Salvador, and is often used as a flavoring for Salvadoran cheese pupusas. It has an exotic scent and flavor that goes very well with the beans. And if you still don’t have a pressure cooker, what are you waiting for?  It saves, time, energy, and it’s shiny.

Red beans, frijoles rojo.is a heirloom Bush-type bean, old fashioned type, with 3’ runners. Must be staked to 

avoid bean pods touching the ground. Beautiful bright pink pods, wine-colored beans.  

The Salvadorean red beans are much smaller than our red kidney beans.  They are also a darker red with a different flavor.

Frijol de seda Bean is normally fairly low maintenance and is normally quite easy to grow, as long as a level of basic care is provided throughout the year. Being aware of the basic soil, sun and water preferences will result in a happier and healthier plant.

80 days until full maturity.  

Packet contains approximately 200 seeds grown naturally with love and care.

Red Beans:

A Delicious Dominican Stewed Beans Recipe or Habichuelas Guisadas Dominicanas 

This red beans recipe is one of my favorites, it's so tasty. Dominican stewed beans or habichuelas guisadas dominicanas in spanish, combined with white rice and chicken (as you can see in my upper banner image) are called "The Dominican Flag" of our cuisine, mainly because this is the official lunch in every dominican home and also because of its colors: Red, white and brown.

INGREDIENTS

• IngredientsDirections
• Heat the olive oil in a pot large enough to hold all the ingredients. 
  
  Saute the onion and garlic over medium heat for 5 minutes. 
  
  Add the oregano, bay leaves, tomato sauce, adobo, and Sazon (if using). 
  
  Bring to a simmer and add the cilantro (if using) and beans, adding enough water to cover (about 3 cups).
  
  Bring to a boil, then reduce to a low simmer and cook 1 1/2 hours, covered, until the beans are tender enough to mash between two fingers.
• • 3 tablespoons olive oil 
  • 1 medium onion, chopped 
  • 3 garlic cloves, sliced
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • One 8-ounce can tomato sauce (such as Goya Spanish style)
  • 2 teaspoons adobo (seasoned salt) or salt and pepper to taste
  • 1/2 teaspoon Goya Sazon or Accent seasoning (optional)
  • 1/2 small bunch fresh cilantro, including stems, roughly chopped (optional)
  • 2 cups (1 pound) dried red beans, soaked overnight in 1 quart cold water, drained