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Located in the Kootenai River Valley of North Idaho
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The pods are ivory white with red flames, originally from South America then finding their way to Italy. It is a relative of the Cranberry bean. A good baker and also food with sausage.
Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.
Tongues of Fire Bean Salad
2 cups dried Tongues of Fire Beans
1 white onion, finely chopped
2 Tbsp garlic, fresh chives finely minced
2 1/2 tsp salt
Juice of 2 lemons
1/2 cup olive oil
1 cup finely chopped fresh parsley
1 tsp finely minced fresh sage
2 Tbsp coarsely ground pepper
2 red onions, sliced in very thin rings.
Zest of 1 lemon, lime, orange in long strips
Soak beans in cold water for up to 8 hours. Drain and rinse beans. Cover beans with 2 in water in a large pot. Add the white onion
and garlic. Bring to boil, reduce heat to low, Simmer, tightly covered, until beans are tender but the skins have not split, about 1 1/2 - 2 hr. Drain beans well. Place beans in a large bowl and let cool. Add salt, lemon juice, olive oil, parsley, sage, chives, black pepper. Mix gently, using wooden spoon. Top with citrus zest,. Garnish with red onion rings. Salt & pepper to taste. Best when made a day ahead.
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