8/3/2019 Martha Stewart's Cooking School: Dried Beans & Grains

http://slidepdf.com/reader/full/martha-stewarts-cooking-school-dried-beans-grains 1/4

8/3/2019 Martha Stewart's Cooking School: Dried Beans & Grains

http://slidepdf.com/reader/full/martha-stewarts-cooking-school-dried-beans-grains 2/4

396

CRANBERRY KIDNEY FAVA  

CANNELLINI FLAGEOLET PINTO BORLOTTI

BLACK

LE PUY LENTILS

GREEN SPLIT PEASBROWN LENTILS

GIANT LIMA GARBANZO

NAVY 

 YEL LOW SPL IT PEA SRED LENTILS

8/3/2019 Martha Stewart's Cooking School: Dried Beans & Grains

http://slidepdf.com/reader/full/martha-stewarts-cooking-school-dried-beans-grains 3/4

Varieties of Dried Beans

CRANBERRY 

Nuy in flavor, cranberry beans can be used in recipes ha call or

red or whie beans. Relaed o kidney beans, bu beige and slighly

moled, hese are alernaely called Ocober beans, Roman beans,

and borlo (in Ialy).

KIDNEY 

This deep reddish-brown bean (par o he red bean amily) has a

hick skin ha helps i keep is shape once cooked; i’s ofen ound

in heary chilis and sews. I’s also he bean o choice or New

Orleans–syle red beans and rice.

FAVA 

Dense, wih a rich, slighly bier flavor, ava beans are a saple o

many Medierranean cuisines. The resh variey holds is shape

when cooked; dried avas are ofen inegraed ino spreads or

purees. Fava beans are also called broad or horse beans.

CANNELLINI

Classically used in he Tuscan region o Ialy, his whie bean is also

reerred o as a whie kidney. I’s abou he same size as is redcousin, bu has a creamier consisency when cooked, and can be

used in mos recipes ha call or whie beans.

FLAGEOLET

This small whie or pale-green bean’s ligh, resh ase hins o

haricos vers—he long, hin French green bean. Flageoles are

echnically immaure kidney beans. They are raditonally paired

wih spring lamb. Alhough flageoles can be used in any whie bean

recipe, hey hold heir shape very well, making hem partcularly

good in salads.

PINTO

Subly flavored, bu useul or heir close-grained exure, pinos

are also par o he red bean amily. They reain heir shape well

when cooked, bu heir skin is slighly hinner han kidneys, which

is why hey are ofen used o make (mashed and) reried beans.

BORLOTTI

The Ialian variaton o cranberry beans (see above). They are ofen

cooked wih pancea or prosciuo ends o heighen flavor. Borlo

beans are used in Ialian soups and pasa dishes.

BLACK

Widely popular in Latn American cuisine, in which hey are called

 frijoles negros,  hese earhy legumes are ofen enhanced wih

onions and garlic. Also called urle beans, hey can be inegraed

ino salads, soups, and side dishes, or mashed ino dips.

GIANT LIMA 

Alernaely called buer beans and Ford-hook beans, hese large

legumes can be used in any whie bean recipe. They work well in

sews, soups, and side dishes. Don’ use dried cooked limas in

place o he resh variey, as he exure and flavor differ grealy.

Smaller lima beans, called baby limas or sieva beans, come rom a

differen species han he larger ones.

GARBANZO

A classic o he Middle Eas and Medierranean regions, hese dense,

round beans hold heir firm shape very well, making hem ideal in

sews, soups, and salads. Alernaely called chickpeas or ceci beans,

hey can also be inegraed ino spreads, such as hummus, mashed

and made ino alael, or ground ino a flour.

NAVY 

Once a saple o he U.S. Navy, hese delicaely flavored whie beans

need long cooking tme and are superb when baked or sewed.

Alernaely called Yankee beans, hey are ofen used inerchangeably

in recipes ha call or whie beans.LENTILS

Popular in Middle Easern, Indian, and Medierranean cuisines,

lentls are one o he ew dried beans ha don’ need o be presoaked

beore cooking. The larger brown variey (sometmes called green)

is he mos common. Le Puy lentls—tny legumes rom Auvergne,

France—are prized or having a distnctve nuy ase and less

sarch han oher ypes o lentls, so hey cook quickly and remain

firm afer cooking. They are perec or salads. Red and yellow lentls

urn a golden color once cooked; hey don’ hold heir shape and

are commonly used in soups and purees.

SPLIT PEAS

Spli peas are he produc o seaming whole field peas o remove

heir skins, hen spling hem so ha hey cook aser. The green

variey has a brigh flavor, reminiscen o resh peas, while he

 yellow ype ends o be milder. Boh are excellen in soups and

sews. Yellow spli peas are used in India o make dal.

397dried beans & grains

How o Cook Dried Beans

8/3/2019 Martha Stewart's Cooking School: Dried Beans & Grains

http://slidepdf.com/reader/full/martha-stewarts-cooking-school-dried-beans-grains 4/4