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Heirloom Beans - Originated in South America but very popular in Italy..
- Excellent source of fiber and a good source of iron.
- Certified Kosher by Blue Ribbon Kosher. See the North Bay Kosher List.
- Not for sprouting.
Common uses: Tongues of Fire beans are great in soups, stews, and casseroles.
Packaging: Bagged selections are in resealable poly bags. Bulk box orders use sealed plastic bag inside sturdy cardboard box.
Allergen Information: Processed in a facility that also handles cereal grains, peanuts, tree nuts, and soybeans.
A popular gift item: Use our multiple-address and gifts-messaging features to send these unique heirloom beans to friends and family.
Wonderful flavorReview by Koffee KupThe flavor of these beans is good to use with so many things. I had very good results cooking them with ham hocks, peppers, green beans and canned tomatoes. A meal in a bowl. All I needed to add was a plate heaped with hot corn bread.
YUMMY!!!Review by Rockin' RobinI LOVE these so much I got some for my parents and brother & sister-in-law. Now they are crazy about them too!! I love how big they get and how meaty they taste. These are now my favorite bean, although I haven't tried all of them yet...but so far they are number one! I just cook them with ham. YUMMY!
very tastyReview by lbgeorgiaWe are working through North Bay Trading's beans - I must say they have all been great! These Tongues of fire cooked up wonderfully in our electric pressure cooker this morning. I recommend these and the adzuki.
Fabulous!Review by KJWe are most impressed with North Bay's Tongues of Fire beans. They arrived wonderfully clean. Sorting revealed a couple of very clean, bean-sized rocks; less than we've found in other brands of dried beans. (This is not a problem - beans always should be sorted.) They cooked up plump and succulent. The smell was fabulous, both cooked and, surprisingly, uncooked. These will become a mainstay.
Tongues of Fire Beans
Easy to Prepare — a little makes a lot
- First, sort beans for any foreign matter and then rinse. Some cooks like to do a preliminary soak by soaking beans in water overnight or for at least 8 hours.
- After optional soaking drain and rinse beans.
- Next, place beans in a pot, cover with sufficient water, and bring to a slow boil. Reduce heat and simmer until tender, adding water as needed. Simmer time will vary depending on soak time and size of bean.
- Alternatively, some cooks prefer to use crock pot techniques.
- Note: As with any supply of dry natural beans, this product may contain small pebbles, so please remember to sort your beans first.
Yield — 1 cup weighs about 1/2 pound. 2 cups of dry beans equals about 4-5 cups cooked beans.
Storage — Best if used within 24 months. Store tightly sealed in a dry location away from sunlight.
Serv.Size 1/4 cup dry
Fat Cal. 0
*Percent Values (DV) are based on a 2,000 Calorie diet.
|Total Fat 0g||0%||Total Carb. 21g||7%|
|Sat. Fat 0g||0%||Fiber 9g||36%|
|Trans. Fat 0g||Sugars 1g|
|Cholest. 0mg||0%||Protein 8g|
|Vitamin A 0%• Vitamin C 2% • Calcium 6% • Iron 15%|
Please contact us for specification on this product.
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