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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.
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CHANA DAL PEAS
Chana Dal (Pisum Sativum) are small peas which are peeled and cut in half. This type of Legume dates from 6000 BCE and have been found buried with Egyptian mummies. They were brought to India by the Greeks and are now an important staple food in South Asia.
Suggested Use:When cooked they lose their shape and are excellent for thickening soups and stews. Typically used with curry, they can be seasoned with many different herbs.
Basic Prep:Rinse 1 cup of dry peas in several changes of cold water, until water runs clear. Cover with unsalted water, bring to boil over medium-high heat, cook for 25-30 minutes until peas are tender but still firm. One cup dry yields 2 cups cooked.
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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.
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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.
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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.
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FRENCH GREEN LENTILS
French Green Lentils (Lens esculenta) are a hard-to-find Lentil that are a beautiful deep fall green. These lentils contain a seed coat and are 1/2 cm. wide with a mild, earthly flavor. The French Green Lentils texture is a bit firmer than most other lentils and hold their shape well when cooked. This tiny lens shaped pulse has traditionally been used as a meat substitute (a pulse is the dried seed of any legume, such as beans and peas). Lentils are the seed of a small shrub and are dried after harvesting. Lentils have been eaten for over 8000 years and originated in Southwestern Asia along the Indus River. The are a staple food for many South Asian cultures.
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BLACK EYE PEAS
Black Eyed Peas (Vigna Unguiculata) are related to the Mung Bean. These beans are medium sized cream colored beans with a ‘Black Eye’ on the inner curve of the bean. Black Eyed Peas are about 3/8 long and have a sweet, mild pea-like flavor and firm texture. The Black Eyed Pea absorbs the flavors of a dish very well. Also referred to as a Black Eyed bean, Cow Pea, Field Pea, Tonkin Pea, China Pea, Marble Pea, Brown Eyed Pea, Jerusalem Pea, Black Eyed Suzy and Lobhia.This bean is believed to have originated in Eastern Asia. It was brought to the Americas with the African slave trade. Black Eyed Beans were a staple of many plantation diets. Eaten on New Year’s Day, Black Eyed Beans are thought to bring good luck for the following year.
Suggested Use:This fast cooking legume lends itself to many recipes. It mixes well with a variety of greens, including Okra, Collard and Swiss Chard. Hoppin’ John is a traditional souther recipe using this bean.
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 30-45 minutes until tender. Do not over stir or the soft skins can be damaged. One cup dry yields 2 cups cooked.
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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.
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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.
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BAMBOO RICE
Our Bamboo rice is an all-natural, short-grain Asian white rice that has been infused with bamboo juice, giving it extra moisture, a slight jasmine green tea taste and a gorgeous jade green color. After it is cooked, bamboo rice is usually moist and sticky, but still light and fluffy, making it a perfect choice for sushi as well as risotto and dessert puddings. While rice is often an unnoticed part of a meal, this exotic, hard-to-find rice takes center stage because of its striking, bright green color, fragrant aroma and delicate, herbal taste. One cup dry yields 2 cups cooked.
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WHEAT BRAN, ORGANIC
Wheat Bran is an excellent source of natural food fiber. Our unprocessed bran is an excellent source of natural food fiber, and provides a healthy full-bodied texture when added to baked goods or sprinkled over soups, cereals or salads.
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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.
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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.
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RED LENTILS
Lentils are one of the healthiest foods because they are low in fat and contain high levels of proteins, fiber, essential amino acids, folate, vitamin B1, iron and minerals. Red Chief Lentils are a pale salmon-colored, lens-shaped legume that are known for their quick-cooking nature and mild, buttery, smooth taste.
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BROWN RICE
Brown rice is a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice.
