Cooking Class # 6

Black Bean Burgers

Sweet Potato, spicy roasted

Types of Beans

Pinto Beans

Medium ovals; mottled beige and brown color; earthy flavor and powdery texture. A favorite for chile, refried beans and in other Mexican-American dishes. Distinguished for its succulent flavor and dappled, bicolor appearance. If unavailable, substitute with pink beans. Pintos tend to be mushier when cooked, than pink or red beans.

Cooking Time: 11⁄2 to 2 hours.

Comments: Closely related to red kidney beans; when cooked, lose mottling and turn brown.

Uses: Most often used in refried beans; great for Tex-Mex and Mexican bean dishes.

Black Beans
Medium black-skinned ovals; earthy, sweet flavor with a hint of mushrooms. Also known as turtle beans or black turtle beans. Black beans are only packaged dry but are not carried in all supermarkets. You might find them in stores that carry Spanish or Oriental foods. They are popular throughout Latin America.

Cooking Time: 11⁄2 hours.

Comments: Also called turtle bean, Mexican black and Spanish black bean.

Uses: Most often used in thick soups or with rice; basic for many Mexican, Caribbean and Latin American soups and side dishes.

Navy Beans
Small white ovals; mild flavor with powdery texture. Also known as Small White Beans. Navy beans are also excellent for soups, chowders, and are most often called for in bean pot recipes.

Cooking Time: 11⁄2 to 2 hours.

Comments: Also known as pea beans.

Uses: Most often used in pork and beans or baked beans; used in soups and stews; great pureed.

Small Red Beans
Dark red color; flavor and properties are similar to red kidney, only smaller. 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.

Cooking Time: 1 to 11⁄2 hours.

Comments: Also called Mexican Red Bean; hold shape and firmness when cooked.

Uses: Most often used in soups, salads, chili and creole dishes.

Great Northern Beans
Medium size, white color, oval shape; mild flavor with a powdery texture. They are commonly found dried. They have a delicate flavor which makes them a good choice for salads. You may find canned Great Northerns. Substitute canned canellini beans for canned Great Northerns. Canellini beans are also called white kidney beans.

Cooking Time: 1 hour.

Comments: Belongs to the “White Bean” or Haricot bean family.

Uses: Most often used in soups, stews, and cassoulet.

Light Red Kidney Beans

Large, kidney-shaped bean. Robust, full-bodied flavor and soft texture.

Cooking Time: 11⁄2 to 2 hours.

Comments: Also called Mexican Bean.

Uses: Most often used in chili; popular in salads and with rice.

Dark red kidneys
Large, kidney-shaped bean. Robust, full-bodied flavor and soft texture.

Cooking Time: 11⁄2 to 2 hours.

Comments: Also called Mexican Bean.

Uses: Most often used in chili; popular in salads and with rice.

 

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