Additional information
Packsize | 25 LB |
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Also called Mexican red beans; hold both shape and firmness when cooked; most often used in soups, salads, chili, Creole dishes
Rice Beans are related to the Kidney Bean. They have a mild flavor and firm texture. Their uniform ivory white color and unique shape make it hard to believe they’re really beans. Cook in just 20 to 25 mintues, no soaking required.
Cannellini beans (Phaseolus vulgaris) are relatives of the kidney bean; in fact, they are sometimes called white kidney beans because they look like just that. They are also called fazolia beans and are popular in Italian cuisine. They are about a half inch long, kidney shaped, and have a tough skin. Their flavor is mildly nutty and their texture is smooth and creamy when cooked. This bean was originally cultivated in Argentina by Italian immigrants and later taken to Italy where they are now grown commercially.
Suggested Use:
Cannellini beans have a nutty flavor which is wonderful in pasta e fasolia, minestrone soup, hearty stews and the list goes on Try Cannellini Beans in a cold salad with marinated artichoke hearts, fresh basil and olive oil.
Basic Prep:
Rinse beans thoroughly. Place beans in pot and add water to cover by 2 inches. Bring to a boil over high heat. Turn heat off and let beans soak for 1 hour. Drain. Add beans back to pot, cover again with 2 inches of fresh water and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 45 minutes, or until beans are tender. 1 cup dry yields 2-1/2 cups cooked.
The Christmas Lima Bean is a large, flat, heirloom-variety pole bean with a swirling maroon pattern on a white background. These markings remain visible after cooking. Its chestnut-like flavor and flaky texture make it a distinctive bean for a variety of culinary applications.
Black Turtle Beans (Phaseolus vulgaris) are related to the Kidney Bean. Black Turtle Beans are also known as Black Beans. Turtle Beans are small, kidney shaped with a slight rectangular look. These beans are black, shiny and have a slight mushroom flavor. Black Beans hold their shape when cooked and absorb flavors well. Native to South America, Black Turtle Beans are an important ingredient in Brazilian and Cuban dishes.
Suggested Use:
Black Turtle Beans have a deep flavor which works well in soups, such as Cuban Black Bean soup. They are also good in frijoles refritos, and chili. Cooked in a savory broth, Black Beans can stand alone with a dish of rice.
Basic Prep:
Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60 minutes until tender. One cup dry yields 2-1/4 cups cooked. salt the water to your desired liking.
This climbing plant – one of Britain’s favorite green beans – was brought to the British Isles in the 17th century for decorative use because of its beautiful flowers. The Scarlet Runner Bean has a long, green bean-type pod that holds red-streaked beige, medium-size seeds. Young runners may be prepared in any way suitable for green beans. In the U.S. markets consumers are more likely to find the shelled dried beans, which can be cooked like Pinto or Pink beans and used in dishes such as soups and stews. Scarlet Runner Beans are purple with black streak-like patches. The bean is about 3/4 in length.
Suggested Use:
The Scarlet Runners mild flavor makes this bean very versatile. Use in chili, stews and soups. Season freely with dried chile peppers.
Basic Prep:
Soak overnight in plenty of water. Drain, rinse and place in a large pot that has a lid. Add enough water to cover beans by 1 inch. Bring to a boil for 3 minutes, reduce heat and simmer, covered, for 45-50 minutes until tender. One cup dry yields 3 cups cooked.