Rice Beans
 
Rice Beans are small rice-shaped beans with a mild flavor, firm texture and uniform ivory color. This versatile, quick-cooking bean works wonderfully in salads, soups and rice dishes.
1/4-inch long
Cook in just 20 to 25 minutes, no soaking required
Kosher Certified
 
Basic Prep
Carefully sort beans and rinse thoroughly. Place in a pot and cover with water by 2 inches. Bring to a boil, reduce heat and simmer for 20 to 25 minutes. Drain.
 
Suggested Uses
Toss with sautéed vegetables or rice
Perfect for cold vegetable and pasta salads
Cook with dark-colored rice such as black rice or red rice for a side dish with striking color contrast
 
Description
Rice Beans (Vigna umbellata) are small rice-shaped beans, related to the adzuki bean. They grow on a dwarf bean plant that produces small, tender green pods, which can be eaten whole when fresh.
When dried, these capsule-shaped beans are only 1/4-inch long and their shape resembles a giant grain of rice.
These beans have a mild flavor, firm texture and uniform ivory white color, making them a visually appealing variety to use in salads and dark-colored rice dishes.
Because they cook in only 20 to 25 minutes with no need for soaking, rice beans are also great for quick meals.
Rice beans are members of the larger family of legumes, plants grown for their edible seeds and pods. Beans, like many other legumes, are typically a good source of protein, minerals and fiber, while also being low in fat.
 
Storage & handling
Store in a dry, cool place.
 
Ingredients
Rice Beans.