Varieties of Dried Beans
Nuy in avor, cranberry beans can be used in recipes ha call orred or whie beans. Relaed o kidney beans, bu beige and slighlymoled, hese are alernaely called Ocober beans, Roman beans,and borlo (in Ialy).
This deep reddish-brown bean (par o he red bean amily) has ahick skin ha helps i keep is shape once cooked; i’s oen oundin heary chilis and sews. I’s also he bean o choice or NewOrleans–syle red beans and rice.
Dense, wih a rich, slighly bier avor, ava beans are a saple o many Medierranean cuisines. The resh variey holds is shapewhen cooked; dried avas are oen inegraed ino spreads orpurees. Fava beans are also called broad or horse beans.
Classically used in he Tuscan region o Ialy, his whie bean is alsoreerred o as a whie kidney. I’s abou he same size as is redcousin, bu has a creamier consisency when cooked, and can beused in mos recipes ha call or whie beans.
This small whie or pale-green bean’s ligh, resh ase hins o haricos vers—he long, hin French green bean. Flageoles areechnically immaure kidney beans. They are raditonally pairedwih spring lamb. Alhough ageoles can be used in any whie beanrecipe, hey hold heir shape very well, making hem partcularlygood in salads.
Subly avored, bu useul or heir close-grained exure, pinosare also par o he red bean amily. They reain heir shape wellwhen cooked, bu heir skin is slighly hinner han kidneys, whichis why hey are oen used o make (mashed and) reried beans.
The Ialian variaton o cranberry beans (see above). They are oencooked wih pancea or prosciuo ends o heighen avor. Borlobeans are used in Ialian soups and pasa dishes.
Widely popular in Latn American cuisine, in which hey are called
hese earhy legumes are oen enhanced wihonions and garlic. Also called urle beans, hey can be inegraedino salads, soups, and side dishes, or mashed ino dips
Alernaely called buer beans and Ford-hook beans, hese largelegumes can be used in any whie bean recipe. They work well insews, soups, and side dishes. Don’ use dried cooked limas inplace o he resh variey, as he exure and avor dier grealy.Smaller lima beans, called baby limas or sieva beans, come rom adieren species han he larger ones.
A classic o he Middle Eas and Medierranean regions, hese dense,round beans hold heir frm shape very well, making hem ideal insews, soups, and salads. Alernaely called chickpeas or ceci beans,hey can also be inegraed ino spreads, such as hummus, mashedand made ino alael, or ground ino a our.
Once a saple o he U.S. Navy, hese delicaely avored whie beansneed long cooking tme and are superb when baked or sewed.Alernaely called Yankee beans, hey are oen used inerchangeablyin recipes ha call or whie beans.
Popular in Middle Easern, Indian, and Medierranean cuisines,lentls are one o he ew dried beans ha don’ need o be presoakedbeore cooking. The larger brown variey (sometmes called green)is he mos common. Le Puy lentls—tny legumes rom Auvergne,France—are prized or having a distnctve nuy ase and lesssarch han oher ypes o lentls, so hey cook quickly and remainfrm aer cooking. They are perec or salads. Red and yellow lentlsurn a golden color once cooked; hey don’ hold heir shape andare commonly used in soups and purees.
Spli peas are he produc o seaming whole feld peas o removeheir skins, hen spling hem so ha hey cook aser. The greenvariey has a brigh avor, reminiscen o resh peas, while he yellow ype ends o be milder. Boh are excellen in soups andsews. Yellow spli peas are used in India o make dal.
dried beans & grains
How o Cook Dried Beans