Red Nightfall Beans with Scallion Almond Brown Rice
Red Nightfall Beans with Celery and Onions
I purchased these dried Red Nightfall beans from Rancho Gordo, an awesome bean store near downtown Napa. Sometimes they are called Mayflower beans. These gorgeous pale pink beans are speckled with maroon. They cook up creamy and tender, without falling apart. If you can’t find Red Nightfall or Mayflower beans you can use black beans or pinto beans. Here I’ve paired them with caramelized celery and onions, cooked in a mixture of cumin and thyme.
Keep in mind the beans can be cooked 2-3 days ahead of time and stored in the refrigerator. Or, you can freeze the cooked beans for up to a month.