Wednesday, October 27, 2010

How Do I Use it? Beans Part II: Types and Uses

There are a ton of beans out there in the world, so this is only a very brief sampling of the kinds that are most popular.

  • Black Turtle- Your typical black beans, a staple of Latin American cooking. Great for beans and rice, quesadillas, burritos, enchiladas, soups (black bean soup, yum), salads, etc.
  • Black-eyed Peas- Traditionally served with rice and pork (known as the Hoppin' John)
  • Garbanzo- aka chickpeas- Most known for it's use in humus, but you can add cooked chickpeas to salads, soups, and pasta dishes.
  • Great Northern- Great in Italian soups and pasta dishes. Also great with cooked lamb or sausage dishes.
  • Green Split Peas- most used in soups
  • Lima Bean- Combine with corn and green beans for succotash, eat alone as a veggie side dish, or add to soups such as minestrone.
  • Navy Bean- Mainly used in soups and chili and for baked beans.
  • Pinto- used in chilis, or in Mexican cooking. Can be used to make refried beans
  • Red Kidney- used in chilis, marinated salads, and soups. Can also be used to make refried beans or baked beans.
  • Soy Beans- Can be used in many ways, as a meat substitute
  • Cannelini Beans- great for salads and ragouts
The great things about beans is that there are many different kinds with varying flavor, and many, if not all of them, come in a dried variety that is great for food storage.
Join me next week for more on beans!
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