Additional information
| Packsize | 10/2.2 LB. |
|---|
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.
Description
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.
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BEANS, COLORADO ANASAZI
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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.
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YELLOW EYE BEANS
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CANNELLINI BEANS
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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.
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