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