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Adzuki |
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|
| Appearance |
small, reddish brown |
| Flavor |
nutty, sweet |
| Culinary |
often used in Asian cuisine; particularly popular in Japanese cooking for confections |
| Cooking Time |
3/4 to 1 hour |
|
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Baby Lima |
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|
| Appearance |
flat-shaped, creamy white |
| Flavor |
rich, buttery |
| Culinary |
soups, stews and casseroles; or simply cooked with herbs and spices |
| Cooking Time |
1 hour |
|
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Black Bean |
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|
| Appearance |
small ovals with deep black skins; dark-cream-to-gray flesh |
| Flavor |
mild, sweet, earthy; soft texture |
| Culinary |
sometimes called turtle beans; used in classic Latin American,Caribbean and Southwestern (U.S.) cooking in soups, stews, sauces |
| Cooking Time |
1 to 1½ hours |
|
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Blackeye |
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|
| Appearance |
kidney shape; white skin with small black eye, very fine wrinkles
|
| Flavor |
scented aroma, creamy texture, distinctive flavor
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| Culinary |
originally from Africa, still very common there; also called cowpeas or black-eyed peas; cook rapidly with no pre-soaking needed |
| Cooking Time |
½ to 1 hour |
|
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Cranberry |
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|
| Appearance |
small rounded beans, ivory color with red markings that disappear on cooking |
| Flavor |
creamy texture; subtle, nut-like taste |
| Culinary |
a favorite in northern Italian, Spanish and Portuguese cuisines |
| Cooking Time |
3/4 to 1 hour |
|
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Dark Red Kidney |
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|
| Appearance |
large, kidney-shaped, deep reddish-brown |
| Flavor |
robust, full-bodied, soft texture
|
| Culinary |
often used in chili; popular in salads; paired with rice |
| Cooking Time |
1½ to 2 hours |
|
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Garbanzo |
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|
| Appearance |
beige to pale yellow |
| Flavor |
nutlike taste, buttery texture |
| Culinary |
called chickpeas; especially popular in Middle Eastern,Indian dishes — hummus, falafels, curries |
| Cooking Time |
1 to 1½ hours |
|
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Great Northen |
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|
| Appearance |
flat, kidney-shaped, medium-sized, white |
| Flavor |
mild, delicate, take on flavors of other foods with which they’re cooked |
| Culinary |
popular in France in cassoulet (a white bean casserole); in U.S., traditionally prepared as Boston baked beans |
| Cooking Time |
3/4 to 1 hour |
|
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Large Lima |
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|
| Appearance |
flat shape, ivory color |
| Flavor |
smooth, creamy, sweet |
| Culinary |
sometimes called “butter beans”; used in American succotash; good substitute for potatoes or rice; excellent in soups, casseroles |
| Cooking Time |
1 to 1½ hours |
|
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Light Red Kidney |
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|
| Appearance |
large, kidney-shaped |
| Flavor |
robust, full-bodied flavor, soft texture |
| Culinary |
popular in Caribbean region, Portugal, Spain; most often used in chili, salads; often paired with rice |
| Cooking Time |
1 to 1½ hours |
|
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Navy |
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|
| Appearance |
small white ovals |
| Flavor |
mild flavor, powdery texture |
| Culinary |
called pea beans; most often used in pork and beans, baked beans; also used in soups and stews; are great pureed |
| Cooking Time |
1½ to 2 hours |
|
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Pink |
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|
| Appearance |
small, pale-pink; turn reddish brown when cooked |
| Flavor |
rich, meaty with slightly powdery texture
|
| Culinary |
related to kidney beans; often used in chili; a favorite in Old West (U.S.) recipes |
| Cooking Time |
1 hour |
|
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Pinto |
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|
| Appearance |
medium ovals; mottled beige and brown
|
| Flavor |
earthy flavor, powdery texture |
| Culinary |
closely related to red kidney beans; when cooked, lose natural mottling on skins and turn brown; most often used in refried beans, Tex-Mex, Mexican dishes |
| Cooking Time |
1½ to 2 hours |
|
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Small Red |
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|
| Appearance |
dark red color, similar to red kidney but smaller |
| Flavor |
similar to red kidney |
| Culinary |
also called Mexican red beans; hold both shape and firmness when cooked; most often used in soups, salads, chili, Creole dishes |
| Cooking Time |
1 to 1½ hours |
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