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