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Packsize | 10 LB |
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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.
Packsize | 10 LB |
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Anasazi beans are a hearty addition to casseroles and soups and can replace pinto beans in any recipe. Anasazi beans are delightfully versatile since they absorb the flavors of any seasoning.
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.
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.
Shell-less, peeled, blanched and quick freeze, fava beans are a popular ingredient in Mediterranean cuisine for salad, tartars, hummus and vegetarian dish.
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.
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.