Rice Beans are related to the Kidney Bean. They have a mild flavor and firm texture. Grown in Idaho, these beans are 1/4" long and are pill-shaped, like a giant grain of rice. Their uniform ivory white color and unique shape.
Ricebean is a warm-season annual vine legume with yellow flowers and small edible beans. It is most widely grown as an intercrop, particularly of maize, throughout Indo-China and extending into southern China, India, Nepal and Bangladesh. In the past it was widely grown as lowland crop on residual soil water after the harvest of long-season rice, but it has been displaced to a great extent where shorter duration rice varieties are grown. Ricebean grows well on a range of soils. It establishes rapidly and has the potential to produce large amounts of nutritious animal fodder and high quality grain.
Ricebean plays an important role in human, animal and soil health improvement. All varieties seem to be good sources of protein, essential amino acids, essential fatty acids and minerals, and the dried seeds make an excellent addition to a cereal-based diet.
Ricebean is most often served as a dal, either soaked overnight and boiled with a few spices, or cooked in a pressure cooker. Apart from various recipes for dal soups and sauces, pulses are also used in a number of other ways, either whole, cooked or roasted, as flour, or ground to make various deep fried dishes or snacks. Some recipes are specific to particular pulses, but many are open to substitution. The consumption of green pods as a vegetable has been recorded but is not widespread, although the indeterminate growth habit of many varieties is beneficial in providing a steady supply of green pods over long periods of the year.