Page 38 - Caroline Wright Cookbook

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Adzuki Beans An ancient crop from eastern Asia that remains abundantly
grown across the continent, adzuki beans are most well-known for their con-
fectionary use. Swap: small red beans.

Black Beans An ancient bean native to the Americas, black beans are a
relative of the kidney bean and a staple for many cultures across Central and
South America. Swap: pinto.

Black-Eye Peas The more well-known sibling of the cowpea, black-eyed peas
are distinguished by their black spot and creamy texture when cooked; the
countless heirloom varieties can feature an “eye” that is brown, red, pink or
green. Swap: navy.

Butter Beans These flat, speckled beans are also known as “dwarf” or “baby
limas;” they are less starchy than their mature form and are white when dried.
Swap: Great Northern, navy.

Cannellini Also known as “white kidney” for their similar shape and close re-
lation, these beans are a staple in Italian cuisine thanks to Italian immigrants
who brought them from Argentina. Swap: Great Northern, navy.

Chickpea Also called garbanzos (“chana” in Indian supermarkets), chickpeas
are round and firm and generally found in either a plump, large light tan vari-
ety, which are typical in American supermarkets, or a smaller, denser variety
that can range in color from tan to dark brown or black. Ground chickpeas
are used as a versatile, protein-rich alternative flour for gluten-free cooking
and baking.

Cranberry Also known as borlotti beans, cranberry beans have a creamy tex-
ture and are a staple in Italian cooking. Swap: pinto.

Flageolet A common bean originating in France, these small kidney-shaped
beans are picked before maturity and dried to retain their green hue. Swap:
mayacoba, navy.

Great Northern Beans These common beans were cultivated by original
peoples in South America, then spread around the world through early trade
routes. Swap: cannellini, navy.

Kidney This common bean is a staple in a variety of cultures and is so called
because of its resemblance in color and shape to a kidney. They can be toxic
if undercooked.

Lentils, Black Black lentils, also known as Beluga or caviar lentils, are very
small with a rich, earthy flavor. They retain their shape and texture when
cooked. No need to soak before cooking.