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Martha Stewart's Cooking School: Dried Beans & Grains

Martha Stewart's Cooking School: Dried Beans & Grains

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Published by The Recipe Club
Learn the different varieties of dried beans.

Lesson 5 is a culinary master class in the techniques essential to cooking pasta, dried beans, and grains, with 9 video demonstrations to guide you on making fresh pasta, delicious macaroni and cheese, perfectly cooked risotto, and more, along with 19 recipes and dozens of color step-by-step photographs.

To read more about Martha Stewart's Cooking School or Martha Stewart please visit Crown Publishing at crownpublishing.com.
Learn the different varieties of dried beans.

Lesson 5 is a culinary master class in the techniques essential to cooking pasta, dried beans, and grains, with 9 video demonstrations to guide you on making fresh pasta, delicious macaroni and cheese, perfectly cooked risotto, and more, along with 19 recipes and dozens of color step-by-step photographs.

To read more about Martha Stewart's Cooking School or Martha Stewart please visit Crown Publishing at crownpublishing.com.

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Categories:Types, Recipes/Menus
Published by: The Recipe Club on Dec 19, 2011
Copyright:Traditional Copyright: All rights reserved

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09/29/2013

 
396
 
CRANBERRY KIDNEY FAVCANNELLINI FLAGEOLET
PINTOBORLOTTIBLACK
LE PUY LENTILSGREEN SPLIT PEASBROWN LENTILSGIANT LIMA GARBANZONAVY  YELLOW SPLIT PEASRED LENTILS
 
Varieties of Dried Beans
CRANBERRY 
Nuy in avor, cranberry beans can be used in recipes ha call orred or whie beans. Relaed o kidney beans, bu beige and slighlymoled, hese are alernaely called Ocober beans, Roman beans,and borlo (in Ialy).
KIDNEY 
This deep reddish-brown bean (par o he red bean amily) has ahick skin ha helps i keep is shape once cooked; i’s oen oundin heary chilis and sews. I’s also he bean o choice or NewOrleans–syle red beans and rice.
FAVA 
Dense, wih a rich, slighly bier avor, ava beans are a saple o many Medierranean cuisines. The resh variey holds is shapewhen cooked; dried avas are oen inegraed ino spreads orpurees. Fava beans are also called broad or horse beans.
CANNELLINI
Classically used in he Tuscan region o Ialy, his whie bean is alsoreerred o as a whie kidney. I’s abou he same size as is redcousin, bu has a creamier consisency when cooked, and can beused in mos recipes ha call or whie beans.
FLAGEOLET
This small whie or pale-green bean’s ligh, resh ase hins o haricos vers—he long, hin French green bean. Flageoles areechnically immaure kidney beans. They are raditonally pairedwih spring lamb. Alhough ageoles can be used in any whie beanrecipe, hey hold heir shape very well, making hem partcularlygood in salads.
PINTO
Subly avored, bu useul or heir close-grained exure, pinosare also par o he red bean amily. They reain heir shape wellwhen cooked, bu heir skin is slighly hinner han kidneys, whichis why hey are oen used o make (mashed and) reried beans.
BORLOTTI
The Ialian variaton o cranberry beans (see above). They are oencooked wih pancea or prosciuo ends o heighen avor. Borlobeans are used in Ialian soups and pasa dishes.
BLACK
Widely popular in Latn American cuisine, in which hey are called
 frioles negros,
hese earhy legumes are oen enhanced wihonions and garlic. Also called urle beans, hey can be inegraedino salads, soups, and side dishes, or mashed ino dips
.
GIANT LIMA 
Alernaely called buer beans and Ford-hook beans, hese largelegumes can be used in any whie bean recipe. They work well insews, soups, and side dishes. Don’ use dried cooked limas inplace o he resh variey, as he exure and avor dier grealy.Smaller lima beans, called baby limas or sieva beans, come rom adieren species han he larger ones.
GARBANZO
A classic o he Middle Eas and Medierranean regions, hese dense,round beans hold heir frm shape very well, making hem ideal insews, soups, and salads. Alernaely called chickpeas or ceci beans,hey can also be inegraed ino spreads, such as hummus, mashedand made ino alael, or ground ino a our.
NAVY 
Once a saple o he U.S. Navy, hese delicaely avored whie beansneed long cooking tme and are superb when baked or sewed.Alernaely called Yankee beans, hey are oen used inerchangeablyin recipes ha call or whie beans.
LENTILS
Popular in Middle Easern, Indian, and Medierranean cuisines,lentls are one o he ew dried beans ha don’ need o be presoakedbeore cooking. The larger brown variey (sometmes called green)is he mos common. Le Puy lentls—tny legumes rom Auvergne,France—are prized or having a distnctve nuy ase and lesssarch han oher ypes o lentls, so hey cook quickly and remainfrm aer cooking. They are perec or salads. Red and yellow lentlsurn a golden color once cooked; hey don’ hold heir shape andare commonly used in soups and purees.
SPLIT PEAS
Spli peas are he produc o seaming whole feld peas o removeheir skins, hen spling hem so ha hey cook aser. The greenvariey has a brigh avor, reminiscen o resh peas, while he yellow ype ends o be milder. Boh are excellen in soups andsews. Yellow spli peas are used in India o make dal.
397
dried beans & grains
How o Cook Dried Beans

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