• BEANS, COLORADO ANASAZI

    Anasazi beans (Phaseolus vulgaris) are small legumes related to the Kidney Bean. These beans are about 1/2 inch long with a dappled burgundy and cream color. The color fades to dark pink when cooked. Anasazi beans have a mild flavor and firm texture. The bean’s name, which means ancient ones, comes from the cliff-dwelling Anasazi Native American tribe of America’s Southwest, who first cultivated this type of bean.

    SKU: 34BANA Category:
  • BEANS, RED SMALL, ORGANIC

    Also called Mexican red beans; hold both shape and firmness when cooked; most often used in soups, salads, chili, Creole dishes

    SKU: 34RBEA Category:
  • BEANS, SCARLET RUNNERS

    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.

    SKU: 34BSCR Category:
  • BLACK TURTLE BEANS

    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.

    SKU: 34BBLK Category:
  • BOMBA RICE

    It is a short grain variety with a pearled color. Its size is equivalent to that of the short grain rice, sometimes even smaller, yet Bomba rice more than doubles its size when cooked. Its main characteristic is its great capacity to absorb flavors and aromas and that when cooked it is always “al dente,” loose and whole.

    SKU: 28LE6006 Categories: , , ,
  • BORLOTTI BEANS, IMPORTED

    Cranberry (Borlotti) Beans (Phaseolus Vulgaris) are related to the Kidney Bean (Phaseolus Vulgaris). Cranberries are like the Pinto Bean but reversed in color with pink skin and maroon mottling. They are somewhat plumper than the Pinto and are about 1/2 inch long. Cranberry Beans have a sweet, mild flavor. Also referred to as a borlotto, crab eye, roman, romano, rosecoco or saluggia bean.They may be interchanged in recipes wherever Borlotti or Saluggia Beans are required. Like their Mexican and Italian cousins (Pinto and Kidney), they will turn pink when cooked.
    Suggested Use:

    In Italy, Cranberry (Borlotti) Beans are used in pasta dishes and soups. Add them to rice dishes, stews, casseroles, cold bean and vegetable salads. For a quick and flavorful salad toss the beans with crumbled gorgonzola cheese, olive oil and a dash of fresh rosemary.
    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 minutes until tender. One cup dry yields 3 cups cooked.

    SKU: 34BBOR Category:
  • CANNELLINI BEANS

    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.

    SKU: 34BCAN Category:
  • CRANBERRY BEANS (BORLOTTI)

    Cranberry Beans (Phaseolus Vulgaris) are related to the Kidney Bean (Phaseolus Vulgaris). Cranberries are like the Pinto Bean but reversed in color with pink skin and maroon mottling. They are somewhat plumper than the Pinto and are about 1/2 inch long. Cranberry Beans have a sweet, mild flavor. Also referred to as a borlotto, crab eye, roman, romano, rosecoco or saluggia bean.They may be interchanged in recipes wherever Borlotti or Saluggia Beans are required. Like their Mexican and Italian cousins (Pinto and Kidney), they will turn pink when cooked.
    Suggested Use:

    In Italy, Cranberry Beans are used in pasta dishes and soups. Add them to rice dishes, stews, casseroles, cold bean and vegetable salads. For a quick and flavorful salad toss the beans with crumbled gorgonzola cheese, olive oil and a dash of fresh rosemary.
    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 minutes until tender. One cup dry yields 3 cups cooked.

    SKU: 34BCRAN Category:
  • DASCA, VALENCIAN PAELLA RICE

    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.

    SKU: 28LE6000 Categories: , , ,
  • FAVA BEANS, DRIED

    The Fava Bean (Vica faba) is a flat, oval bean, 3/4 to 1 inch long, that grows in an inedible large pod. The Fava has an assertive, almost bitter earthy flavor and granular texture. These beans are also known as faba, broad, horse, English, scotch, field rounded, or Windsor beans. Favas were the only bean known to Europeans until the discovery of the new world. The Fava pedigree goes back to ancient Egypt as a staple in the diet of the pyramid builders, cultivation can be traced back to the bronze age in Switzerland and the iron age in Great Britain. Fava Beans must be peeled before eaten. A peeled Fava Bean is also called a Habas Bean. One cup dry yields 2-1/4 cups cooked.

    SKU: 34BFAVA Category:
  • FAVA BEANS, PEELED I.Q.F

    Shell-less, peeled, blanched and quick freeze, fava beans are a popular ingredient in Mediterranean cuisine for salad, tartars, hummus and vegetarian dish.

    SKU: FFAVAB Category:
  • FLAGEOLET BEANS, FRENCH

    Flageolet Beans (Phaseolus vulgaris) are immature kidney beans that have been removed from the pod while very young. This bean originated in the United States, but was brought to France where they are cultivated and are more commonly used. Flageolets are about 3/8 inch long and range from pale pastel green to pale ocher to white. Flageolet Beans have a delicately tender texture with a light and fresh taste. Place beans in a pot and cover with water by 2 inches. Bring to a boil, then turn off heat and let soak for 1 hour. Drain. Return to pot and cover with fresh water by 2 inches. Bring to a boil, then reduce heat and simmer for 30 minutes or until tender. Drain. One cup dry yields 2 1/4 cups cooked.

    SKU: 34BFLAG Category:
  • GARBANZO BEANS

    Garbanzo Beans (Cicer arietinum) are small, hard, knobby, beige beans about 3/8 inch round. The nutty flavor and firm texture of the Garbanzo Bean makes it very versatile. Also known as chick peas, Ceci, cici, cheechee, Pois Chiche, Gran, Kabuli, Channa, or Safaid Beans. Garbanzo are found often in Indian and Mediterranean dishes. They are high in fat content and are a good source of calcium, the B Vitamins, protein and iron. Ground Garbanzo Beans are used to make fritters, dumplings and spicy breads. Ground Garbanzo Beans are also referred to as Cici Flour or Chick Pea Flour. Garbanzos are believed to have come from Mesopotamia and were first cultivated about 5000 BCE.

    SKU: 34BGAR Category:
  • JACOB CATTLE BEAN

    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.

    SKU: 34BCAT Category:
  • LUPINI BEANS DRY

    Popular in the Mediterranean region of Europe, Lupini Beans are often found at Italian fairs and as an appetizer at Spanish beer halls. In the past Lupins were rarely used as a grain food due the the bitter taste from the high alkaloid content of the bean. In the the last 30 years a strain with reduced alkaloid content has been developed, called ‘sweet’ Lupins. This ‘sweet’ strain still requires soaking and extended cooking to remove the alkaloids. All this effort is worth it. The Lupins family of the grain legumes are one of the highest in protein content, second only to soy beans. Cover 1 cup beans in salted water and soak overnight. Bring 2 quarts fresh water to boil. Add rinsed beans and simmer for about 3 hours, until skins are smooth. Beans should be tender, yet still firm. Soak beans in salted water until bitterness goes away, changing water once daily. One cup dry yields 3 cups cooked.

    SKU: 34BLUP Category:
  • MARROW BEANS

    Marrow are similar in size and color to great northern and cannellini beans. These large white beans are said to taste like bacon. 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 2 hours until tender. This bean produces foam, so skim the water regularly while cooking. One cup dry yields 2-1/4 cups cooked.

    SKU: 34BMAR Category:
  • RATTLESNAKE BEANS

    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.

    SKU: 34BRAT Category:
  • RED CHRISTMAS LIMA BEANS

    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.

    SKU: 34BCHL Category:
  • RICE BEANS

    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.

    SKU: 34BRIC Category:
  • SWEET WHITE RUNNERS

    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 Sweet White Runner Bean has a long, green bean-type pod that holds white-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. Sweet White Runner Beans are off-white. The bean is about 1/2 inches in length.

    SKU: 34BSWT Category:
  • YELLOW EYE BEANS

    The Yellow Eye Bean is an ivory-colored bean with a mustard yellow splotch at its inner seam. It has a mildly sweet, earthy flavor and creamy texture, and performs well on its own or as a component among other ingredients. It holds its shape and maintains its markings when cooked, which is approximately 1/2 inch in length.

    SKU: 34BEYE Category: