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  • Maggie Gilbert

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.


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164 Clarence Musson Rd

Gilbertsville, NY    13808

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607-783-2332

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