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CRANBERRY

CANNELLINI

KIDNEY

FLAGEOLET

FAVA

PINTO

BORLOTTI

NAVY

GIANT LIMA

BLACK

GARBANZO

LE PUY LENTILS
RED LENTILS

BROWN LENTILS

GREEN SPLIT PEAS

YELLOW SPLIT PEAS

dried beans & grains

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How to Cook Dried Beans

Varieties of Dried Beans

CRANBERRY

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).

Alternately called butter beans and Ford-hook beans, these large

legumes can be used in any white bean recipe. They work well in
stews, soups, and side dishes. Dont use dried cooked limas in
place of the fresh variety, as the texture and flavor differ greatly.
Smaller lima beans, called baby limas or sieva beans, come from a
different species than the larger ones.

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

This small white or pale-green beans light, fresh taste hints of

haricots vertsthe long, thin French green bean. Flageolets are
technically immature kidney beans. They are traditionally paired
with spring lamb. Although flageolets can be used in any white bean
recipe, they hold their shape very well, making them particularly
good in salads.
PINTO

Subtly flavored, but useful for their close-grained texture, pintos

are also part of the red bean family. They retain their shape well
when cooked, but their skin is slightly thinner than kidneys, which
is why they are often used to make (mashed and) refried beans.
BORLOTTI

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

Widely popular in Latin American cuisine, in which they are called

frijoles negros, these earthy legumes are often enhanced with
onions and garlic. Also called turtle beans, they can be integrated
into salads, soups, and side dishes, or mashed into dips.

GARBANZO

A classic of the Middle East and Mediterranean regions, these dense,

round beans hold their firm shape very well, making them ideal in
stews, soups, and salads. Alternately called chickpeas or ceci beans,
they can also be integrated into spreads, such as hummus, mashed
and made into falafel, or ground into a flour.
NAVY

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

Popular in Middle Eastern, Indian, and Mediterranean cuisines,

lentils are one of the few dried beans that dont need to be presoaked
before cooking. The larger brown variety (sometimes called green)
is the most common. Le Puy lentilstiny legumes from Auvergne,
Franceare prized for having a distinctive nutty taste and less
starch than other types of lentils, so they cook quickly and remain
firm after cooking. They are perfect for salads. Red and yellow lentils
turn a golden color once cooked; they dont hold their shape and
are commonly used in soups and purees.
SPLIT PEAS

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.