Description: Rosso Di Lucca beans are native to the Tuscan city of Lucca, in Italy. They have a gorgeous rosy red colour, a firm and meaty texture and a full-bodied flavour. They make a great substitute for kidney beans and are ideal for chili, soups and salads.
Details: sold in 1/2 lb and 1 lb portions.
A 227 g portion of dry beans becomes 1 cups when cooked.
About Our Fresh Dry Beans
These are no ordinary dry beans. These are the freshest and tastiest dry beans you can find. They were harvested in the fall of 2023 by Jordan Marr, a solo farmer from Vernon and Emily's former boss. Jordan's farm, Unearthed Organics, used to supply premium salad greens and veggies to the top winery restaurants in Kelowna, such as Mission Hill and Quails Gate.
He recently transitioned his business so he could focus on something he was more passionate about - beans, corn and chiles! He now grows a variety of top-quality dry beans and this year we were lucky enough to get a hold of some.
How To Cook
Soak overnight in water with a tsp of salt. Drain and rinse before cooking.
Jordan's favorite method:
Preheat oven to 350 f.
Put your dry beans in a dutch oven or other oven-safe pot, cover with 2-3 inches of water or stock (optionally add herbs and/or pork) and bring to a simmer on the stove top.
Once your pot is simmering, add salt, put the lid on and place it in the oven for 1.5 to 3 hours or until fork tender.
Place beans in a large pot; cover with 2 to 3 inches of water, add a pinch of salt and bring to a boil. Reduce heat, cover and simmer gently until beans are tender but firm. Most beans will cook in 45 minutes to 2 hours depending on the variety.
Put the beans in the instant pot and cover with a 2 - 3 inches of water and add a pinch of salt.
Cook on high pressure for 30 minutes.