Martha Stewart's Cooking School: Dried Beans & Grains
Martha Stewart's Cooking School: Dried Beans & Grains
Martha Stewart's Cooking School: Dried Beans & Grains
CRANBERRY
CANNELLINI
KIDNEY
FLAGEOLET
FAVA
PINTO
BORLOTTI
NAVY
GIANT LIMA
BLACK
GARBANZO
LE PUY LENTILS
RED LENTILS
BROWN LENTILS
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GIANT LIMA
Nutty in flavor, cranberry beans can be used in recipes that call for
red or white beans. Related to kidney beans, but beige and slightly
mottled, these are alternately called October beans, Roman beans,
and borlotti (in Italy).
KIDNEY
This deep reddish-brown bean (part of the red bean family) has a
thick skin that helps it keep its shape once cooked; its often found
in hearty chilis and stews. Its also the bean of choice for New
Orleansstyle red beans and rice.
FAVA
Dense, with a rich, slightly bitter flavor, fava beans are a staple of
many Mediterranean cuisines. The fresh variety holds its shape
when cooked; dried favas are often integrated into spreads or
purees. Fava beans are also called broad or horse beans.
CANNELLINI
Classically used in the Tuscan region of Italy, this white bean is also
referred to as a white kidney. Its about the same size as its red
cousin, but has a creamier consistency when cooked, and can be
used in most recipes that call for white beans.
FLAGEOLET
The Italian variation of cranberry beans (see above). They are often
cooked with pancetta or prosciutto ends to heighten flavor. Borlotti
beans are used in Italian soups and pasta dishes.
BLACK
GARBANZO
Once a staple of the U.S. Navy, these delicately flavored white beans
need long cooking time and are superb when baked or stewed.
Alternately called Yankee beans, they are often used interchangeably
in recipes that call for white beans.
LENTILS
Split peas are the product of steaming whole field peas to remove
their skins, then splitting them so that they cook faster. The green
variety has a bright flavor, reminiscent of fresh peas, while the
yellow type tends to be milder. Both are excellent in soups and
stews. Yellow split peas are used in India to make dal.