I had to work this weekend, and while coming home, decided to stop at the Gwinnett International Farmer’s Market and see if they had red lentils. Now I know that Return To Eden has red lentils; but they’re deep into Atlanta and not at all convenient to the northeast side of town I’m on. I will sometimes shop this farmer’s market because they are a good and cheap source of asian yams and kimchi. Also, if you really want the small single serving size of white rice, in microwave containers, they have them too.
When I went there, I was surprised at the variety and quality of fresh peppers they had on sale, and in general at the quantity of Central American and Caribbean foods they had on sale. There is an excellent collection of Japanese and Korean foodstuffs. There were some Thai spices and foods. I bought mung beans, and a can of coconut milk, to try later, and then sat for a long time in an aisle containing nothing but packaged dried beans. I had never seen the small red bean they called the “frijol rojo de seda“. Later I found it is sometimes called the “silky red bean”. I bought a package of those, to try later.
While looking for general advice on how to cook these things, I ran into this recipe for Drew’s Tres Meat Chili. So in the case of silky red beans, you treat them much like black beans, with an overnight soaking and a couple hours of cooking. Too bad. I’d love another legume that is as easy to cook as lentils.