/ Register

Dried beans

Discussion in 'Food & Cooking' started by shroomgirl, Apr 30, 2003.

  1. Apr 30, 2003 #1
    shroomgirl

    shroomgirl

    Messages:
    7,375
    Likes Received:
    68
    Exp:
    Professional Caterer
    I loaded up with dry beans in Louisville.....some are new to me....
    if you know about some of these varities I'd love input....

    rice beans....tiny skinny white beans
    Appolosa beans
    Swedish soldiers
    several unidentified....black and white, brown and black....
     
  3. Apr 30, 2003 #2
    pete

    pete Moderator Staff Member

    Messages:
    4,399
    Likes Received:
    935
    Exp:
    Professional Chef
    One of my favorite ways to use up a variety of beans is an app. that I used to make under one of my mentors. It was Citrus Seared Grouper Cheeks with a Jerked Bean Salad. The beans were tossed with Ginger Oil, jerk spices, Scotch Bonnet peppers, lime and orange juice. This was placed in rings made of fried plantain, topped with the Grouper Cheeks and drizzled with Vanilla Oil.
     
  4. Apr 30, 2003 #3
    phatch

    phatch Moderator Staff Member

    Messages:
    8,644
    Likes Received:
    557
    Exp:
    I Just Like Food
    As I recall, the Apaloosa is named for it's coloration, similar to the horse. Seems that it cooks about the same as pinto beans.

    Try this site for some basic info about the different oddball varieties of beans

    http://www.woodlandfoods.com/product...D_LENTILS.html

    Phil
     
  5. Apr 30, 2003 #4
    cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    Patch,

    That's a fun link,thanks.

    Shroom,some funky new stuff Sid Wainer is pushing that i've tried are
    Butterscotch beans (Has a earthy cooked custard kind of flavor.
    Rattlesnake beans,very cool looking.Made a cool pasta/legume salad with them.
    The neatest thing i've seen in years is this bean called "calypso"

    It actually is half black,half white (almost a ying/yang) very cool and tasty. Did a braised lamb shank with a puree of barolittos and a ragout of the calypso.

    Really fun stuff
     
  6. May 1, 2003 #5
    shroomgirl

    shroomgirl

    Messages:
    7,375
    Likes Received:
    68
    Exp:
    Professional Caterer
    I love Woodlands.....THANK YOU!
    I just bought a pressure cooker at an estate sale....it will be interesting playing with the varities and looking for combos that sing.
    Pete what is ginger oil? I like the Jamiacan flavors and beans seem to calm down the heat some.