Additional information
Packsize | 10/2.2 LB. |
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Shell-less, peeled, blanched and quick freeze, fava beans are a popular ingredient in Mediterranean cuisine for salad, tartars, hummus and vegetarian dish.
Packsize | 10/2.2 LB. |
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PHYSICAL
Length: 0.59
ORGANOLEPTIC
Appearance: whole peeled fava beans
Color: Light green
Texture: Tender
Taste: Typical of peeled fava beans
Odor: Typical of peeled fava beans
CERTIFICATES / CLAIMS
Kosher.
The traditional Valencia rice, round short grain ‘Paella Rice’from Valencia (used to make paella). It is characterized by its great capacity of absorption and the creamy texture of the grain after being cooked. A perfect choice for typical Mediterranean dishes as rissoto, rice dishes.
Rattlesnake Beans have variegated tan to reddish-brown skins streaked and speckled with mahogany or dark brown, similar to their relative, the pinto bean. The menacing name comes from the way the red-streaked green pod grows, in a curved or coiled shape resembling a snake. Rattlesnake beans are small, about 1/2-inch long, and high in protien and fiber.
These large beautiful heirloom beans of multi colors are thought to date back to the ancient Fremont People grown in Burlington, Colorado.
Jacob’s Cattle Beans (Phaseolus Vulgaris) are related to the Kidney Bean. The bean is about 5/8 long, with a plump kidney shape. Jacob’s Cattle have molted purple and white color markings, like Guernsey cows. Jacob’s Cattle Beans are named as such because of their resemblance to Jacob’s sheep. This bean may also be referred to as a Trout Bean. After cooking, the patterns fade but are still distinct. Jacob’s Cattle has an earthy flavor with a slight sweetness and mealy texture. Jacob’s Cattle can be substituted for any bean in the haricot family. 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 minutes until tender. One cup dry yields 3 cups cooked.
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.