Rojo Chiquito Beans

Phaseolus vulgaris

Approximately 40 seeds per packet

Packed for 2025

Rojo Chiquito beans are a traditional heirloom variety believed to originate in Latin America, particularly Central America or the Andean regions. The name "rojo chiquito" translates to "small red," reflecting their size and color. They are prized in many Latin communities for their robust flavor and reliable performance in small-scale farming systems.

Rojo Chiquito beans are small, oval-shaped dry beans with a deep red to brick-colored hue. They have a glossy, smooth coat and retain their shape well after cooking. The plants are typically bush-type with vigorous growth, producing abundant pods filled with these petite, vibrantly colored seeds.

Culinary Uses: These beans are widely used in stews, soups, refried beans, and traditional Latin American dishes. Their rich, earthy flavor and smooth texture make them ideal for long-simmered meals. They are excellent in dishes like gallo pinto, red bean chili, and bean salads, and they pair beautifully with rice, vegetables, and spices.

Growing Tips: Sow directly into warm soil after the last frost. Space seeds 2–3 inches apart in rows 18–24 inches apart. Beans prefer well-drained soil with moderate fertility and full sun (6–8 hours/day). Keep soil moist during germination. Once established, water moderately—avoid overwatering to prevent root rot. Typically a bush type, they may not require staking, but light support can help in windy areas.

Harvesting:  For dry beans, allow pods to fully mature and dry on the plant. When pods turn tan and brittle, harvest and finish drying in a well-ventilated area. Shell the beans and store them in a cool, dry place. For seed saving, select the earliest and healthiest pods for maximum vigor next season.