DRIED BEANS
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DRIED BEANS
Page 1
190304
Anasazi1 lb
90303
Anasazi25 lb
290306
Appaloosa1 lb
90305
Appaloosa25 lb
3
90308 Baby Butter
1 lb
90307
Baby Butter25 lb
4
90302 Bean and Pea Blend
1 lb
90301 Bean and Pea Blend
25 lb
590310
Black1 lb
90309
Black25 lb
6
90312 BlackEye Pea
1 lb
90311
BlackEye Pea25 lb
7
90318 Borloti/Cranberry
1 lb
90317
Borloti/Cranberry25 lb
890314
Calypso1 lb
90313
Calypso25 lb
9
90316 Cannelini/White Kidney 1 lb
90315 Cannelini/White Kidney
25 lb
10
90346 Christmas Limas
1 lb
90345
Christmas Limas25 lb
11
90320
Fava1 lb
90319
Fava25 lb
12
90322
Flageolet1 lb
90321
Flageolet25 lb
13
90324 French Navy
1 lb
90323
French Navy25 lb
14
90326 Garbanzo
1 lb
90325
Garbanzo25 lb
15
90328 Giant Peruvian Lima
1 lb
90327 Giant Peruvian Lima
25 lb
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DRIED BEANS
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90330 Great Northern
1 lb
90329
Great Northern25 lb
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90336 Green Split Pea
1 lb
90335 Green Split Pea
25 lb
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90332 Jacobs Cattle
1 lb
90331
Jacobs Cattle25 lb
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90340
Pinto1 lb
90339
Pinto25 lb
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90334 Red Kidney
1 lb
90333
Red Kidney25 lb
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90347 Rice Bean
1 lb
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90344 Small Red
1 lb
90343
Small Red25 lb
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90338 Yellow Split Pea
1 lb
90337 Yellow Split Pea
25 lb
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93802 Lentil - Black Beluga
1 lb
93801 Lentil - Black Beluga
25 lb
25
93812 Lentil - Crimson/Red
1 lb
93811 Lentil - Crimson/Red
25 lb
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93806 Lentil - French Green
1 lb
93805 Lentil - French Green
25 lb
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93808 Lentil - Green
1 lb
93807 Lentil - Green
25 lb
28
93810 Lentil - Ivory/White
1 lb
93809 Lentil - Ivory/White
25 lb
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93804 Lentil - Petit Golden
1 lb
93803 Lentil - Petit Golden
25 lb
Page 2
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Anasazi - Anasazi Beans are brightly dappled beans grown by the cliff dwelling Anasazi Indians dating back to
130 AD. They are sweet, slightly mealy, and cook faster than most other beans.
Appaloosa - This is the classic heirloom bean, a graceful slender, curved oval bean with mottled purple-white
markings. When cooked the bean holds it’s shape nicely, and delivers a richly, herbaceous flavor.
Baby Butter - Baby butter beans, or baby lima beans, are flat-shaped, creamy white beans that are rich and buttery in taste. These beans go well in soups, stews, and casseroles.
Bean and Pea Blend - The Bean & Pea Blend offers a colorful variety of beans and split peas. This blend is a step
saver in the kitchen whenever a recipe calls for multiple legumes. The split peas thicken the soup or stew while
the blend of beans gives a dish eye appeal.
Black - Black beans are small ovals with deep black skins that are mild, sweet and earthy in taste with a soft
texture. These beans are sometimes called turtle beans and are used in classic Latin American, Caribbean and
Southwestern cooking.
Blackeye Pea - These beans are small, creamy-white with a black mark at the sprouting point. They have a pleasant savory flavor. Black-eyed peas are thinner skinned than most beans, so they cook faster, without the need to
presoak.
Bortoli/Cranberry - Nutty in flavor with a creamy texture, borlotti beans, or cranberry beans, are popular in
Italian and Portuguese cusine. These beans are off-white in appearance with red markings.
Calypso - Also know as the orca bean or the ying-yang bean, this heirloom bean has a light and distinct potato
taste when cooked.
Cannelini/White Kidney - Cannelini, or white kidney beans, are large white beans with a firm texture and skin
and a nut-like flavor.
Christmas Limas - Christmas Limas are an intriguing variation on the traditional Lima. A true lima bean,
originally from Peru (hence Lima), this gorgeous bean has all the “meat” of limas but with a chestnut flavor.
Fava - Also known as faba, broad, horse, English, scotch, field rounded, or Windsor beans, favas were the only
bean known to Europeans until the discovery of the “new world”. The Fava has an assertive, almost bitter earthy
flavor and granular texture.
Flageolet - This famous bean originated in the Western Hemisphere but was cultivated in France and Italy and
became an integral part of French cuisine. It is very pale green to white in color and has an unusual creamy texture and a delicate taste. The flageolet bean is famous for French cassoulets of lamb and vegetables.
French Navy - French Navy is a mild flavored bean, delicious seasoned with Thyme, Savory or Rosemary. Well
known as a baked bean, these beans are often used in ham soups and vegetarian stews.
Garbanzo - Garbanzo Beans are eaten in India boiled, fried, roasted, sprouted, stewed, in soups, and ground
into flour. Serve cold in vinaigrette or simply toss with olive oil and garlic. The best-known Garbanzo dishes are
hummus and falafel.
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Giant Peruvian Lima - A large, flat, cream colored bean about 1 inch in length, lima Beans, or pole beans, are
traditionally used in Succotash, a dish first enjoyed by the Native Americans. Its light flavor shines when simply
tossed with olive oil and herbs. The smooth texture allows the bean to work well in a pureed form.
Great Northern - A flat, kidney-shaped, medium-sized, white bean with a mild and delicate flavor. Great northern beans are popular in France in cassoulet and in the U.S. for Boston baked beans.
Green Split Pea - Small green or yellow halved peas. Earthy flavor with a creamy texture. An excellent source of
fiber and folate, and a good source of phosphorus and potassium.
Jacobs Cattle - A plump, white and red speckled, kidney-shaped bean with vivid maroon splashes. Jacob’s Cattle
beans are full-flavored, hold their shape under long cooking, and stand up well to plenty of seasoning. This bean
has a rich aroma and is a little tannic on the tongue with a slightly fruity aftertaste.
Pinto - Medium-size beige-and-brown-speckled bean. Earthy flavor and a mealy texture. An excellent source of
folate and fiber and a good source of iron. The oval-shaped bean makes a good refried bean and is used in other
dishes, such as beans and rice, chili, soups, and stews.
Red Kidney - True to their name, these popular beans are kidney shaped and are especially good in simmered
dishes where they absorb the flavors of seasonings and the other foods with which they are cooked.
Rice Bean - Ivory and petite, white rice beans are distinctively flavorful and fun to eat. Use rice beans as a side
dish or main course with your favorite grains. Season with pungent spices and oil added East Indian-style after
the beans are cooked.
Small Red - Small Red Beans can be used in the same bean dishes that you would use pinto beans. These are
great for those who like the flavor of beans but prefer a little less mealy texture.
Yellow Split Pea - Yellow Split Peas make great soup, especially when combined with green split peas for a pleasing flavor and color contrast. Split Peas have a mild flavor and soft texture. The Split Pea has more of an earthy
flavor than the whole dried pea, similar to the lentil in versatility and nourishment.
Lentil - Black Beluga - These lentils are small, delicate, and black and are shiny like Beluga caviar when cooked,
hence their name. Use them in lentil soup or salads.
Lentil - Crimson/Red - Crimson Lentils are “crimson” in color which is a deep orange - red. These tiny lens
shaped pulses has traditionally been used as a meat substitute (a pulse is the dried seed of any legume, such as
beans and peas). When cooked they loose their shape, making them an excellent choice for thickening soup.
Lentil - French Green - These dark green, lightly dappled lentils are prized by chefs for their rich, earthy flavor
and hearty texture. Peppery in taste, these lentils retain their firmness, even after cooking.
Lentil - Green - A very flavorful lentil that holds its shape well after cooking, making it a good addition to salads
and other dishes that need additional texture. It is flat and approximately 1/4 inch in size.
Lentil - Ivory/White - These are black lentils that have had their black skins removed to reveal the white interior.
They are creamy white in color and have less of a mild, earthy flavor than unskinned lentils.
Lentil - Petit Golden - Petite Golden Lentils are small firm, golden lentils that is rounder in shape than many
other types of lentils, one of the reasons that this lentil holds its shape so well when cooked. Petite Golden Lentils
are 1/2 cm. wide with a mild, earthly flavor and soft texture.
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