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(Soaked) |
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| Brad
(fava) |
Large, flat, kidney shaped; light brown | Cook in a spice tomato sauce with Mexican seasonings. | In salads with olive oil and lemon dressing; sauté in butter with onions. |
| Chick-pea
(garbanzo) |
Small, heart shaped and tan colored | Add to soups and stews; use as a base for hot curries. | In salads with spicy dressing; pureed with garlic for a dip, or fry in patties. |
| Great Northern
(haricot or cannellini) |
Small, kidney shaped; creamy white | A wonderful baking bean, used in Boston baked beans; bake with canned tomatoes and herbs, topped with grated cheese. | Sauté with bacon, onions and thyme; serve with lamb or pork; sauté with onions, chopped tomatoes and garlic. |
| Kidney | Large, kidney shaped; dark red, red or white | Red are traditionally added to chili con carne; use white in soups. | Add wholesome texture and color to salads; excellent with sweet and sour dressing. |
| Lima
(butter bean) |
Large, flat, kidney shaped; white when dried | Add to soups; add with kidney beans to chili con carne. | In salads, mix with onion rings and herb dressing; bake in a mustard honey sauce just until warmed through. |