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In spring, young and tender, beans are the perfect vegetable. In winter, when fresh produce is harder to come by, dry beans reign in the kitchen.
Bean Gallery
Soaking and cooking beansSoak completely for 6-8 hours, preferably overnight, and refresh –drain, rinse with running water and drain again- before cooking.
Rinse bean that not need pre-soaking thoroughly. Beans cooked from dry will need much more water, approximately double their volume in water, or the preferred cooking liquid.
Place pre-soaked beans in a pan, cover with water, bring to the boil and simmer for the recommended time, or until done. The times given are only a reference. The cooking time will vary depending on the size of the beans, quality of the water, even atmospheric pressure –if the day is not good and pressure low, the beans may take 10-15 minutes more to cook.
Aduki beans – small size, russet color, sweet flavor and firm texture when cooked. Popular in Japanese cuisine.
Black beans – medium size, oval shape and shiny black color, soft texture and creamy flavor once cooked. Pre-soak: YES Cooking: cover pre-soaked beans in a pan, cover with water, and simmer for 50-60 minutes.
Black beluga lentils – waxy dark gray to black when dried, shining when cooked and they look very much like caviar. Characterized by a mild flavor, black beluga lentils are famous for holding easily shape and firm texture while having a mild flavor. Pre-soak: NO NEED Cooking: place in pan, cover with twice their volume in water, simmer for 18-20 minutes.
Black turtle beans – small size, dull black color, firm texture and rich, earthy taste; the bean of choice for many South American dishes, easy to find them, mixed with tomato sauce, on the side of a pork dish. Pre-soak: YES Cooking: cover pre-soaked beans in a pan, cover with water, and simmer for 40-45 minutes.
Butter (lima) beans – Large in size and kidney-shaped, they have a creamy white color and the texture of flour. Butter beans taste sweet. Pre-soak: YES Cooking: cover pre-soaked beans in a pan, cover with water, and simmer for 1-1¼ hours.
Garbanzo beans (chickpeas) – A rounded shape, similar to hazelnuts; and color from golden orange to creamy light brown. They have a distinctive nutty taste when cooked and a pleasant buttery texture. Good slow cooking casseroles, salads and used for hummus. Pre-soak: YES Cooking: simmer for 1¼-1½ hours.
Green lentils – medium size, light green color and a natural vegetable source of iron, these lentils can be stewed, served cooked with rice, or added, once cooked, to stir fried dishes. Pre-soak: NO NEED Cooking: place in pan, cover with twice their volume in water, simmer for 20-30 minutes.
Haricot or navy beans – with an oval shape, small size, ivory white color these beans have a delicate taste once cooked. Better when cooked slowly, so they are ideal for casseroles, the French cassoulet or the North American baked beans. Pre-soak: YES Cooking: simmer for 1¼-1½ hours.
Pardina lentils – small size, rounded shape, gray-brown in color, these lentils have a sweet flavor closer to that of peas or green beans than to the other dried lentils. They easily soak up flavors this characteristic makes them ideal to be prepared on their own with herbs. Pre-soak: NO NEED Cooking: place in pan, cover with twice their volume in water, simmer for 18-20 minutes.
Pinto beans – medium size, light brown in color with dark brown to red spots and a grainy texture. They are very tasty. Pre-soak: YES Cooking: simmer for 1-1¼ hours.
Puy lentils – small size, dark green color, and a rounded shape, Puy lentils grow in the volcanic soil of the Puy region, in France. They have a distinctive piquant taste, natural country aroma and firm texture once cooked.Pre-soak: NO NEED Cooking: place in pan, cover with twice their volume in water, simmer for 18-20 minutes.
Red kidney beans – Large sized, kidney shaped and dark brown color with a hint of red., and, once cooked, despite their tough skins, they have a soft, creamy texture. They bean of choice for chilli con carne. Pre-soak: YES Cooking: simmer for 1-1¼ hours.
Umbria lentils – tiny size, their color varies from light green to light brown, and grow, as the name suggests in the Umbria region, in Italy; the lentil of choice for Mediterranean casseroles. Pre-soak: NO NEED Cooking: place in pan, cover with twice their volume in water, simmer for 20-30 minutes.
There are a lot of varieties. Some of them are well known –peas, lentils, haricot beans, white, red kidney, pinto, garbanzo beans or soy- while others are less famous –black eyed peas, black beans, aduki or adzuki, mungo or gunga beans.
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