European Soldier Bean, also called “red eye beans”, due to the splashes of dark red surrounding eye of the bean. When cooked, have a mild flavor and firm texture. Very popular in baked bean recipe or substitute for almost any white bean in recipes. Great in soups, salads and casseroles.
Basic preparation: Wash, rinse & soak overnight. Add 4 Cups of water / Cup of Bean, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Flavor with butter or oil, salt and any seasoning, cook uncovered over low heat until desired consistency.
Yield: 2 1/2 cups of cooked beans / Cup of dry beans
