Additional information
Packsize | 55 LB OR 5 LB |
---|
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.
Packsize | 55 LB OR 5 LB |
---|
Garbanzo Beans are eaten in India boiled, fried, roasted, sprouted, stewed, in soups, and ground into flour. Serve cold in a vinaigrette or simply toss with olive oil and garlic. The best known Garbanzo dishes are hummus and falafel.
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.
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.
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.
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.
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.