Originally cultivated in Argentina and beloved in Italy, Cannellini beans are also known as white kidney beans. With a mild, nutty flavor and creamy texture, these ivory legumes are versatile – enjoy in soups, salads and pasta dishes.
Snowcap is an especially beautiful heirloom bean, ivory and coffee colored with burgundy markings. It cooks up plump with a rich, earthy, yet mild flavor and in this recipe simmers with fire-roasted tomatoes creating a thick, smoky, broth.
For French country cooks and Parisian gourmets, flageolet is the favorite bean. The attractive pale green color and delicate flavor make it a versatile addition to soups, salads and vegetarian dishes. Traditionally, flageolet is used as an accompaniment to roasted leg of lamb and French cassoulets.
Limas (also known as butter beans) are named after the city of Lima, Peru and are an ancient legume thought to be cultivated in North America around 1300s. Cream-colored, flat and kidney-shaped, limas have a buttery texture and delicate flavor.
The many dals of India differ not only in the lentil used but in the tarka—literally, “seasoning with oil”.
While many lentil soups are enriched with bacon, sausages, or ham hocks, this recipe is light, unadulterated, and full of pure lentil flavor.
This recipe was developed for the esteemed lentils from Le Puy (which have been granted an appellation d’origine contrôlée by the French government), but any French-style lentil will do.
A favorite in South and Central American, Caribbean, and American Southwest cuisine, black turtle beans have a mild, sweet, earthy flavor that combine well with assertive seasonings like chili peppers and cumin. Use in spicy soups, stews and casseroles.
In saucepan, heat olive oil on medium heat. Add the onion, celery and carrot and cook until just soft. Add the water or broth and bring to a boil. Add the wild rice and quinoa blend, salt and pepper. Cover and lower heat to simmer, and cook for approximately 35-40 minutes. To serve, garnish with chopped parsley and chives.
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