TRS Rosecoco Beans are dried borlotti-type beans, speckled pink and cream in the packet and an even brown once cooked. They have a smooth, chestnut-like texture and a mild, faintly sweet flavour that suits a long, slow stew. Best for East African bean stews and githeri Minestrone, soups and casseroles Bean salads, and coconut-based curries How to cook it Soak overnight, or at least eight hours, and throw the soaking water away. Simmer in fresh water for 60 to 75 minutes, or pressure cook for 5 to 6 whistles, until a bean crushes easily. They soften more readily than kidney beans, so check early. Salt at the end, and mash a spoonful back in if you want a thicker stew. Pack and storage 500 g. Store in a cool, dry place, sealed after opening.
