European Soldier Beans
Serving Size: 1/2 cup (100 g)
Calories / Calories: 340
Fat / Lipide: 0 g0%
Saturated / saturés: 0 g0%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 15 mg1%
Carbohydrate / Glucides: 60 g20%
Fibre / Fibres: 14 g57%
Sugars / Sucres: 3 g
Protein / protéines: 23 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 0%
Calcium / Calcium: 20%
Iron / Fer: 70%
Ingredients: European Soldier beans
Country of Origin: USA
European Soldier Beans with Gorgonzola and Fresh Sage
1 ½ C European soldier beans, dried
1C mild Gorgonzola cheese
1/2 C minced fresh sage (can substitute with fresh rosemary, but not dried sage)
1/2 C extra-virgin olive oil
Salt and pepper to taste
1. Cook beans according to basic instructions.
2. When the beans are done, drain them and put them in a mixing bowl.
3. Add the remaining ingredients and stir well so that the cheese melts in and the sage is well-dispersed. Season well with salt and pepper. Serve warm.
1. Rinse beans thoroughly in cold water. Remove any debris or damaged beans.
2. Put beans in a bowl of clean, cold water. Cover and soak for 3 -8 hours or overnight at room temperature. Drain and rinse well. Or, place beans in a saucepan with water and cover with a lid. Bring to a boil then remove them from the heat, and soak for 1 ½ hours. Drain and rinse well.
3. Cook beans by covering them with 2 inches of water, and simmering for 1-2 hours, or until they are tender (depending on the bean's size).
European Soldier Beans, or Red Eye Beans, have a mild flavour and firm texture. These beans received their name because their colouring resembles that of a toy soldier. As well, the name may have possibly been derived from the early New England term (red coats) for the uniforms of British soldiers. These versatile beans can be used as a substitute for most white or kidney beans in recipes.