Mexican Red Beans are a pinto type bean that grow on a sprawling bush-type bean plant that can grow 1 foot to 14 inches (30 to 36 cm) tall; 90 to 110 days from seed.
They are grown for use as a dried bean.
The pods will be 3 1/2 inches (9 cm) long.
Mexican Red Beans are smaller than Pinto or Red Kidney Beans; about .4 inches (10 cm) long by 1/3 inch (8 mm) wide.
They are oval but flattened, with a deep burgundy or brick red colour. On one side, they have a white eye with a black ring around it.
Mexican Red Beans keep their shape when cooked.
Cooking Tips
Mexican Red Beans are good for chili, dips, refried beans, salads, salsas, and soups.
Simmer soaked beans for 1 to 1 1/2 hours.
Substitutes
Pinto Beans, Red Kidney Beans
Equivalents
1 cup, dried = 3 cups, cooked.
History Notes
Mexican Red Beans are known from the American south-west; origin before that unknown. They were relatively well known in California in the mid-1800s.