Beans
Source of Recipe
"Elizabeth Berry's Great Bean Book"
Recipe Introduction
With most of the recipes they offer, the folks from the Bean Education
Awareness Network note: Even if a particular kind of bean is specified, any canned or dried bean variety can easily be substituted for another.
Here are some of the most common varieties (descriptions in part from "Elizabeth Berry's Great Bean Book").
List of Ingredients
Types of beans
.Black beans (also called turtle beans): Small, black-to-purple, with a
meaty texture and nutty flavor. A staple in the cooking of Mexico and Latin
America.
.Cannellini beans: White, plump, creamy; mild flavor. Popular in northern
Italian foods. Somewhat fragile -- easily turned to mush.
.Garbanzo beans (also called chickpeas): Bumpy, round, golden, firmly
textured with nutty flavor. They are a staple in many cultures, from the
Indian subcontinent through the Middle East and into north Africa and
southern Europe.
.Great Northern beans: Medium-size white, mealy-textured. A runner-up to
kidney beans for popularity in American foods. Mealiness makes them better
in soups and sauced dishes than in salads.
.Kidney beans: In a variety of colors (but always kidney-bean shaped), meaty
kidney beans are the American popularity champ.
.Lima beans: Large, flat, pale green to white (the whitest are also called
butter beans), meaty-textured, with a flavor quite different from most other
beans -- some describe it as fruity. Named for Lima, Peru, in the area where
they probably originated.
.Navy beans: Smaller version of Great Northern. These are the beans in most
commercial baked beans, and in the standard bean soup sometimes called
Senate Bean Soup (because it is always on the menu in the U.S. Senate
restaurant).
.Pinto beans: Large, plump, pinkish-brown and mottled when dry, just pink
when cooked. Relatives of kidney beans. Mildly nutty flavor.
Recipe
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