Rooster Bean

What Is Horoz Bean?

Horoz bean (Phaseolus vulgaris) is a native dried bean variety known for the reddish-brown speckles on its large, flat beans. It is thought to be named after this speckled pattern's resemblance to the colors of a rooster's comb ("horoz" means rooster). In Turkey it is grown especially in regions such as Şanlıurfa, Elazığ, and Karaman, and is one of the most preferred large-grained dried bean varieties.

Compared to other dried bean varieties, it has a larger and meatier texture; when boiled, it largely retains its speckled color and gains a creamy consistency.

Nutritional Values of Horoz Bean

Since horoz bean belongs botanically to the same species as other dried bean varieties (Phaseolus vulgaris), its nutrient profile is similar; 100 g boiled provides approximately ~140 kcal of energy, ~8.2 g plant-based protein, and ~10.5 g fiber (approximate value, based on the average of dried bean varieties).

What Are the Benefits of Horoz Bean?

With its high fiber and plant-based protein content, horoz bean is a filling legume as part of a balanced diet. Its large, meaty texture has traditionally made it a preferred choice for increasing satiety in meat-and-bean recipes.

This information is general; horoz bean is a food, not a substitute for medical treatment.

How to Choose Horoz Bean?

A good horoz bean should have large beans, a distinct speckle pattern, and bean integrity.

• Beans should be large, flat, and unbroken.
• If the speckles are faded, the bean may be stale.
• There should be no dust buildup at the bottom of the package; this is a sign of pests or staleness.

How to Store Horoz Bean?

Dried horoz bean can be stored in a closed container in a cool, dark cupboard for up to 1 year. The boiled form stays fresh in an airtight container in the refrigerator for 3-4 days.

Using Horoz Bean in the Kitchen

Horoz bean is most often used in meat-and-bean stew; thanks to its large, meaty bean it withstands long cooking and forms a creamy sauce.

How Is Horoz Bean Soaked?

The beans are washed with plenty of water and soaked for at least 6-8 hours, preferably overnight; due to its large bean size, the soaking time should be kept slightly longer than other small-grained varieties.

How Is Meat-and-Horoz Bean Stew Cooked?

Soaked beans are boiled with a sautéed onion-tomato paste-meat mixture in plenty of water over low heat for 1.5-2 hours, until the beans are soft; salt should be added after the beans begin to soften.

Which Recipes Use Horoz Bean?

Meat-and-horoz bean stew, olive-oil horoz bean, and horoz bean piyaz (bean salad) are among the most loved recipes; it forms a classic table alongside rice and pickles.

Frequently Asked Questions

What is the difference between horoz bean and dried kidney bean?

Both are different varieties of the same species (Phaseolus vulgaris); horoz bean is distinguished from other white dried bean varieties by its distinctive reddish-brown speckling and large bean.

Why does horoz bean have this name?

The reddish-brown speckled pattern on the raw bean is thought to resemble the color of a rooster's comb; this is why it came to be known by this name among the public.

What is horoz bean good for?

It is rich in fiber and plant-based protein; it is a filling food as part of a balanced diet. It is a food; it does not claim to cure any illness.

Does horoz bean cook without soaking?

It can be cooked without soaking, but the cooking time increases significantly and the beans may not soften evenly; due to its large bean size, soaking is especially recommended.

In which regions does horoz bean grow?

In Turkey it is grown in various regions, particularly Şanlıurfa, Elazığ, and Karaman.