Dried beans
Dried beans can be found in a multitude of shapes, colours and
varieties; they can be prepared in many different ways. Dried beans
are always soaked prior to cooking; this restores moisture and
softens the beans. The soaking liquid should be discarded and fresh
water should be used to cook the beans. Once cooked, they can be
served hot, cold or puréed. They can be added to soups and
salads or used as a sandwich spread. Among the most popular dried
beans, we have listed the following:
Cow peas / black-eyed peas
There are several varieties of cow peas, the best known being the black-eyed pea, which was introduced in the Southern United States during the slave trade. It is used to make the traditional “pork and beans”. There are over 7,000 varieties of black-eyed peas.
Flageolet
The flageolet is light green almost white, thin, flat and less mealy than other legumes. In France, they are traditionally served with roasted leg of lamb. These beans hold their shape well after cooking and are especially good in salads.
Adzuki bean
Cultivated in Asia for centuries, it is one of the most popular beans in the world today. The adzuki bean is a small, dark red bean that has a very sweet flavour. It is used to make red bean paste, a basic ingredient in many Asian desserts, and also used in salty dishes. The adzuki bean is delicious simply with rice. It can be used as a coffee substitute and can be popped like popcorn or sprouted like other beans.
Scarlet runner bean
Also called the heirloom bean and rattlesnake bean, the scarlet runner bean has been cultivated for over 4,000 years, and Mexican Indians had been eating a wild variety 9,000 years ago. The runner bean pairs particularly well with onions, tomatoes and tuna. It is prepared like all other beans.
Lima bean
The Lima bean has existed in Peru for more than 7,000 years. The lima bean, also called the butter bean, is a large, oval, cream-coloured bean that has a soft and creamy texture. Puréed, lima beans can replace potatoes. Their delicate flavour makes them ideal to use in recipes where stronger-tasting beans would dominate the taste of other foods.
Mung bean
The mung bean has been cultivated for centuries and plays a major role in Indian and Asian cuisine. The mung bean is prepared like other legumes; it is often puréed. Mung bean flour is used to make cellophane noodles. Mung bean sprouts are the basic ingredient in chop suey.
Pinto bean
The flat, kidney-shaped pinto bean is pale pink to beige and speckled with light brown. Like other similar legumes, the spots disappear as the beans cook. The flesh turns pink and becomes very creamy. Pinto beans are often used to make purée and refried beans.
Red kidney bean
The red kidney bean is the most popular bean on the planet. It is a good all-purpose bean. It is kidney-shaped with firm, burgundy skin, white flesh, slightly mealy texture and sweet flavour. The red kidney bean is used in chili con carne. Once cooked, it holds its shape and texture well which makes it ideal to use in casseroles, stews and soups.
Black bean
Also called the turtle bean, the kidney-shaped back bean, as its name indicates, is completely black. It is a staple in Mexican cuisine, being the basic ingredient in burritos, enchiladas and refritos frivolous. In Latin America and the Caribbean, it is used to make their famous “black bean soup.” In China and Asia, it is used to make “black bean sauce” or simply served with rice.
Lentil
The lentil is one of the oldest cultivated crops with traces dating back 8,000 years. It is a basic food in many countries and has been so for a very long time. The most common varieties found in North America are brown and green lentils. They are round, slightly convex and have a mild, nutty flavour. They are packed with protein and used in hearty soups and casseroles as well as in salads. Unlike most other legumes, lentils do not need to be presoaked and cook faster than other dried beans.
White lupine bean
The lupine bean has been cultivated in Europe, the Middle East and North Africa for a very long time but it is still relatively unknown in North America. Of the many varieties, the most-often used is the white lupine bean. It is served as an appetizer or snack, like olives. White lupine bean flour is used in sauces, soups, pastas and different bakery items including bread.
Cow peas / black-eyed peas
There are several varieties of cow peas, the best known being the black-eyed pea, which was introduced in the Southern United States during the slave trade. It is used to make the traditional “pork and beans”. There are over 7,000 varieties of black-eyed peas.
Flageolet
The flageolet is light green almost white, thin, flat and less mealy than other legumes. In France, they are traditionally served with roasted leg of lamb. These beans hold their shape well after cooking and are especially good in salads.
Adzuki bean
Cultivated in Asia for centuries, it is one of the most popular beans in the world today. The adzuki bean is a small, dark red bean that has a very sweet flavour. It is used to make red bean paste, a basic ingredient in many Asian desserts, and also used in salty dishes. The adzuki bean is delicious simply with rice. It can be used as a coffee substitute and can be popped like popcorn or sprouted like other beans.
Scarlet runner bean
Also called the heirloom bean and rattlesnake bean, the scarlet runner bean has been cultivated for over 4,000 years, and Mexican Indians had been eating a wild variety 9,000 years ago. The runner bean pairs particularly well with onions, tomatoes and tuna. It is prepared like all other beans.
Lima bean
The Lima bean has existed in Peru for more than 7,000 years. The lima bean, also called the butter bean, is a large, oval, cream-coloured bean that has a soft and creamy texture. Puréed, lima beans can replace potatoes. Their delicate flavour makes them ideal to use in recipes where stronger-tasting beans would dominate the taste of other foods.
Mung bean
The mung bean has been cultivated for centuries and plays a major role in Indian and Asian cuisine. The mung bean is prepared like other legumes; it is often puréed. Mung bean flour is used to make cellophane noodles. Mung bean sprouts are the basic ingredient in chop suey.
Pinto bean
The flat, kidney-shaped pinto bean is pale pink to beige and speckled with light brown. Like other similar legumes, the spots disappear as the beans cook. The flesh turns pink and becomes very creamy. Pinto beans are often used to make purée and refried beans.
Red kidney bean
The red kidney bean is the most popular bean on the planet. It is a good all-purpose bean. It is kidney-shaped with firm, burgundy skin, white flesh, slightly mealy texture and sweet flavour. The red kidney bean is used in chili con carne. Once cooked, it holds its shape and texture well which makes it ideal to use in casseroles, stews and soups.
Black bean
Also called the turtle bean, the kidney-shaped back bean, as its name indicates, is completely black. It is a staple in Mexican cuisine, being the basic ingredient in burritos, enchiladas and refritos frivolous. In Latin America and the Caribbean, it is used to make their famous “black bean soup.” In China and Asia, it is used to make “black bean sauce” or simply served with rice.
Lentil
The lentil is one of the oldest cultivated crops with traces dating back 8,000 years. It is a basic food in many countries and has been so for a very long time. The most common varieties found in North America are brown and green lentils. They are round, slightly convex and have a mild, nutty flavour. They are packed with protein and used in hearty soups and casseroles as well as in salads. Unlike most other legumes, lentils do not need to be presoaked and cook faster than other dried beans.
White lupine bean
The lupine bean has been cultivated in Europe, the Middle East and North Africa for a very long time but it is still relatively unknown in North America. Of the many varieties, the most-often used is the white lupine bean. It is served as an appetizer or snack, like olives. White lupine bean flour is used in sauces, soups, pastas and different bakery items including bread.