All about Dried Beans
Updated: Mar 10
We have been busy processing our dried beans. Below is a description of our many varieties.
Money Beans-Fine flavor and texture. Excellent for baked beans and delicious in soups.
Soldier Beans-Popular New England heirloom bean passed from generation to generation. A mainstay of the New England Saturday night baked bean suppers. Excellent in stews and baking.
Tiger’s Eye-Originally from Southern South America. This dry bean has a wonderful rich flavor and smooth texture. The skins are very tender and disappear when cooked making them great for refried beans or chili.
Light Red Kidney-They have a firm texture, and they hold up well in soups or other dishes that cook for a long time. Can be used interchangeably with dark red kidney beans.
Dark Red Kidney-When cooked, kidney beans have a creamy flavor. Use in a variety of dishes, including soups, stews, chilis, sauces, dips, casseroles, salads and side dishes.
Taylor Horticultural-Dating back to the 1800's, brought to the U.S. from Italy. Great addition to soups or chili.
Black Turtle Bean-The black bean has a dense, meaty texture, which makes it popular in vegetarian dishes, such as the Mexican-American black bean burrito.
Black Coco-Dense and meaty consistency and a nutty bean flavor. Black Coco beans are known for their high protein content which makes them an ideal substitute nutritionally for meat.
Calypso Beans-(aka Yin Yang) Originally from the Caribbean. One of the best for baking and soups
Cannellini Beans-Are white kidney beans. Very popular in Italian cuisine.