European Soldier Bean, Dry

European Soldier Bean, also called “red eye”, 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, and great in soups, cold summer salad and casseroles.

Basic preparation: Wash, rise & 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). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency

Yield: 2 1/2 cups of cooked beans / Cup of dry beans