DRIED BEANS AND LENTILS INFORMATION

DRIED BEANS AND LENTILS INFORMATION

BABY LIMA:  Dry form of the fresh green Lima.  Good in entrees, soups, or as a vegetable.

BLACK BEANS:  Are interchangeable with red kidney beans and pinto beans.  Black beans with their glistening black skins and creamy flesh, are the staple of many soups and stews in South and Central America.

BLACKEYE PEAS:  Called blackeye pea or bean, gaining in popularity, combines particularly well with pork or chicken.

DARK RED KIDNEY:  Sold almost exclusively in canned form. Excellent in salads, casseroles and hearty soups.

GARBANZO:  Sometimes called “Chickpeas”.  Versatile salad and appetizer bean because of its firm texture and nut-like flavor.  Use garbanzo beans to make hummus.

GREAT NORTHERN:  Larger than small white or pea bean.  A good baker.  Excellent for soups and chowders and for mixing with other varieties.

LARGE LIMA:  Often referred to as “Butter Bean.”  Popular in casseroles, as a vegetable, and with smoked meats or cheeses.

LIGHT RED KIDNEY:  All purpose favorite.  A good bean for use in any dish, soup, salad, snack and entree.

LENTILS:  Make excellent main dish, salad, and soups. Lentils are as nutritious as beans and take less time to prepare.

NAVY BEAN:  Sometimes called “Pea Bean”.  Especially popular in the United States for soup.

PINK BEANS:  Star performer in Mexican-American dishes, and often featured in western barbecues.

PINTO:  A favorite for chili, refried beans and in other Mexican-American dishes.  Distinguished for its succulent flavor and dappled, bicolor appearance.

RED BEAN:  A bright red pea bean that adds sparkle to bean salads, and like all colored beans can be substituted for any of the colored varieties.

SMALL WHITE:  A small, firm bean that holds its shape well under long, slow cooking.  Great for baked beans.

SPLIT PEAS:  Green split peas form the basis of main dishes, salads, and soups.