Red Beans from Lucca

The Variety

Red Beans from Lucca are a non-climbing ecotype, with bushes typically reaching a height of 50 to 60 cm. Their seeds come in various shades of red, ranging from burgundy to almost black. When tasted, these beans feature a sturdy skin, soft flesh, and an intense flavor.

The Region

The farms and fields cultivating Red Beans from Lucca, recognized as a Slow Food Presidium, are located in the Lucca plain, precisely in the municipalities of Lucca, Capannori, and Porcari.

These soils are loose and characterized by the presence of watercourses.

Cultivation

Red Beans from Lucca, grown by producers affiliated with the "Il Rosso e i suoi Fratelli" association, are sown between May and July. The soil is worked superficially to control weed growth, with mechanical removal when necessary. Fields are fertilized with manure and organic fertilizers, employing an "emergency" irrigation system. No synthetic chemicals are used to control diseases and pests.

Collecting and storing

From August to September, Red Bean plants are harvested and left to dry in the sun for about a week. This is followed by the shelling of the pods, removal of impurities, and a cold treatment to protect against insects. This treatment involves storing the beans in a collective freezing cell at -20°C for 15 days.

Directions for use

Store Red Beans from Lucca in a dry environment.

Prior to cooking, visually inspect them to remove any impurities. We recommend soaking them for at least 12 hours and then cooking for about 2 hours.