I have a pack of dried beans that my daughter brought over, she got from a local food supplier. (Unfortunately she didn't ask what they were) They look duplicate color as lentils & soybeans, except these are oblong/cylindrical shaped. Anybody know what these are?
Answer:
Navy beans. You can use them just approaching northern beans. Or like most any bean, for that thing!
Possibly northern beans.
pintos?
hope this helpsBeans
PhotoBeanApearanceFlavor
Adzuki BeansSmall, near a vivid red color.Solid flavor and texture.
Pink BeansMedium sized bean (similar to Great Northern and Pinto). Pink in color.Has a urbane texture and delicate flavor.
Small Red BeansDark red color.Smoother surrounded by taste and texture than the depressing red kidney bean.
Dark Red Kidney BeansLarge and kidney-shaped with a reflective glossy red color.Solid flavor and texture.
Black BeansMedium sized, oval, beside a matte black color.Sweet tasting near an almost mushroom flavor, soft floury texture.
Light Red Kidney BeansLarge and kidney-shaped with a pink color.Solid flavor and texture.
Navy BeansSmall sized, white color. Oval shaped.Refined texture and easily upset flavor.
Baby Lima BeansMedium-sized and very flat. Greenish-white color.Refined texture and ethereal flavor.
Blackeye BeansWhite skin with a small black eye and thoroughly fine wrinkles. Kidney-shaped.Intensely scented aroma, creamy texture and distinctive flavor.
Cranberry BeansRounded beside red specks, which disappear on cooking.Creamy texture with a flavor approaching that of chestnuts.
Pinto BeansMedium-sized, of oval shape. Speckled healthy-looking brown over a pale pink groundwork.Solid texture and flavor.
Great Northern BeansMedium-sized white bean, fairly flat and kidney-shaped.Delicately flavored next to a thin skin.
Garbanzo Beans (Chick Peas)Pale pale in colour. In India nearby are red, black and brown chickpeas.Firm texture with a flavor somewhere between chestnuts and walnuts.
Beluga LentilsSmall and spherical near a shiny black seed coat and a pale cotyledon. Maintains its black color when cooked.Thin skin that holds together well when cooked.
Red LentilsSmall, near reddish brown skin and a red-orange cotyledon.Whole lentils hold together when cooked and work best for soups, stews, salads and side dishes.
Red Lentils, SplitThe bright ginger color is augmented if polished with hose down or oil. When cooked, this color turns to pale.Split lentils lose some of their vegetal flavors (esp. tannins), producing dishes with simpler, sweeter and more indeterminate flavors.
Eston LentilsSmall green lentil with washed out cotyledon.Holds together well when cooked. Relatively dull flavor.
French Green LentilsSmall with a mottled, night green skin and a yellow cotyledon.Hold together economically when cooked. Thin skinned, flavorful, with a rich, creamy texture.
Pardina LentilsSmall, beside dark greenish brown skin, slightly mottled. Yellow cotyledon.Famous for its sunken skin that holds together well when cooked. High starch content creates flavorful dishes next to a rich, creamy texture.
Richlea LentilsMedium-size lentil with a green skin and washed out cotyledon.Relatively neutral flavor.
Large Green LentilsLarge lentil next to a green skin and yellow cotyledon.Flavor and texture can change widely depending on the origin.
Dry Peas, Austrian WinterDark greenish brown skin near mottling.Not for human consumption.
Dry Peas, Whole GreenGreen peas from the USA have a uniform size and green color, which assures chefs that the peas will cook evenly and will not break amenable.Green peas have more chlorophyll than wan peas, which gives them a more vegetal flavor.
Dry Peas, Green SplitShiny, bright green color next to no chipped or powdered edges. Color turns slightly yellow when cooked.Sweet and creamy next to a pleasant vegetal undertone.
Dry Peas, MarrowfatLarge green pea with irregular shape.Thin skin, sweet flavor, tend to fall apart when cooked.
Dry Peas, Whole YellowYellow peas from the USA enjoy a uniform size and yellow color, which assures chefs that the peas will cook evenly and will not break unfurl.Sweet flavor and creamy texture, with a more independent, grain-like flavor than yellow peas.
Dry Peas, Yellow SplitShiny, bright pallid color with no chipped or powdered edges. Yellow color become slightly duller when cooked.Sweet flavor and creamy texture, with a more nonpartisan, grain-like flavor than green peas.
Based on your description they nouns like LL's to me.
http://images.google.com/images?svnum=10...
i would voice navy beans... they clear a delicious soup!
ok, i used to hold to cook for TONS of people, so this recipe is huge! but if you divide adjectives the numbers by 6 for a small batch, 4 for a larger one, you will own some delicious winter soup!
soak up!
White Bean and Kale Soup
24 cups coarsely chopped kale(or collards, chard, spinach), stems removed.
3/4 cup olive oil
5 cups chopped onions
1/3 cup garlic
12 potatoes, peel and cut into 1/2 inch cubes
5 cups finely diced carrots
24 cups vegetable stock
100 oz. White beans (soy/navy/kidney/great northern, etc.) cooked, drained and rinsed
6 tsp. brackish
2 tsp. pepper
scant 1/3 cup lemon juice
Steam kale for 5 minutes, rinse beside cold water, set aside.
In a ample pot, heat grease over medium. Add onion, sauté until softened. Add garlic, and cook stirring, for 3 minutes.
Stir contained by potatoes and carrots, cook for 4 minutes.
Pour contained by stock, bring to a boil. Reduce heat and simmer 20 minutes, or until vegetables are softened. Remove from warmth and purée until smooth. (optional) Return to heat and give beans, salt and pepper. Bring to boil. Reduce warmth to simmer. Add kale and simmer 10 minutes.
Remove from heat and affix lemon juice. Stir capably.
Yield: 24-30 servings
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Answer:
Navy beans. You can use them just approaching northern beans. Or like most any bean, for that thing!
Possibly northern beans.
pintos?
hope this helpsBeans
PhotoBeanApearanceFlavor
Adzuki BeansSmall, near a vivid red color.Solid flavor and texture.
Pink BeansMedium sized bean (similar to Great Northern and Pinto). Pink in color.Has a urbane texture and delicate flavor.
Small Red BeansDark red color.Smoother surrounded by taste and texture than the depressing red kidney bean.
Dark Red Kidney BeansLarge and kidney-shaped with a reflective glossy red color.Solid flavor and texture.
Black BeansMedium sized, oval, beside a matte black color.Sweet tasting near an almost mushroom flavor, soft floury texture.
Light Red Kidney BeansLarge and kidney-shaped with a pink color.Solid flavor and texture.
Navy BeansSmall sized, white color. Oval shaped.Refined texture and easily upset flavor.
Baby Lima BeansMedium-sized and very flat. Greenish-white color.Refined texture and ethereal flavor.
Blackeye BeansWhite skin with a small black eye and thoroughly fine wrinkles. Kidney-shaped.Intensely scented aroma, creamy texture and distinctive flavor.
Cranberry BeansRounded beside red specks, which disappear on cooking.Creamy texture with a flavor approaching that of chestnuts.
Pinto BeansMedium-sized, of oval shape. Speckled healthy-looking brown over a pale pink groundwork.Solid texture and flavor.
Great Northern BeansMedium-sized white bean, fairly flat and kidney-shaped.Delicately flavored next to a thin skin.
Garbanzo Beans (Chick Peas)Pale pale in colour. In India nearby are red, black and brown chickpeas.Firm texture with a flavor somewhere between chestnuts and walnuts.
Beluga LentilsSmall and spherical near a shiny black seed coat and a pale cotyledon. Maintains its black color when cooked.Thin skin that holds together well when cooked.
Red LentilsSmall, near reddish brown skin and a red-orange cotyledon.Whole lentils hold together when cooked and work best for soups, stews, salads and side dishes.
Red Lentils, SplitThe bright ginger color is augmented if polished with hose down or oil. When cooked, this color turns to pale.Split lentils lose some of their vegetal flavors (esp. tannins), producing dishes with simpler, sweeter and more indeterminate flavors.
Eston LentilsSmall green lentil with washed out cotyledon.Holds together well when cooked. Relatively dull flavor.
French Green LentilsSmall with a mottled, night green skin and a yellow cotyledon.Hold together economically when cooked. Thin skinned, flavorful, with a rich, creamy texture.
Pardina LentilsSmall, beside dark greenish brown skin, slightly mottled. Yellow cotyledon.Famous for its sunken skin that holds together well when cooked. High starch content creates flavorful dishes next to a rich, creamy texture.
Richlea LentilsMedium-size lentil with a green skin and washed out cotyledon.Relatively neutral flavor.
Large Green LentilsLarge lentil next to a green skin and yellow cotyledon.Flavor and texture can change widely depending on the origin.
Dry Peas, Austrian WinterDark greenish brown skin near mottling.Not for human consumption.
Dry Peas, Whole GreenGreen peas from the USA have a uniform size and green color, which assures chefs that the peas will cook evenly and will not break amenable.Green peas have more chlorophyll than wan peas, which gives them a more vegetal flavor.
Dry Peas, Green SplitShiny, bright green color next to no chipped or powdered edges. Color turns slightly yellow when cooked.Sweet and creamy next to a pleasant vegetal undertone.
Dry Peas, MarrowfatLarge green pea with irregular shape.Thin skin, sweet flavor, tend to fall apart when cooked.
Dry Peas, Whole YellowYellow peas from the USA enjoy a uniform size and yellow color, which assures chefs that the peas will cook evenly and will not break unfurl.Sweet flavor and creamy texture, with a more independent, grain-like flavor than yellow peas.
Dry Peas, Yellow SplitShiny, bright pallid color with no chipped or powdered edges. Yellow color become slightly duller when cooked.Sweet flavor and creamy texture, with a more nonpartisan, grain-like flavor than green peas.
Based on your description they nouns like LL's to me.
http://images.google.com/images?svnum=10...
i would voice navy beans... they clear a delicious soup!
ok, i used to hold to cook for TONS of people, so this recipe is huge! but if you divide adjectives the numbers by 6 for a small batch, 4 for a larger one, you will own some delicious winter soup!
soak up!
White Bean and Kale Soup
24 cups coarsely chopped kale(or collards, chard, spinach), stems removed.
3/4 cup olive oil
5 cups chopped onions
1/3 cup garlic
12 potatoes, peel and cut into 1/2 inch cubes
5 cups finely diced carrots
24 cups vegetable stock
100 oz. White beans (soy/navy/kidney/great northern, etc.) cooked, drained and rinsed
6 tsp. brackish
2 tsp. pepper
scant 1/3 cup lemon juice
Steam kale for 5 minutes, rinse beside cold water, set aside.
In a ample pot, heat grease over medium. Add onion, sauté until softened. Add garlic, and cook stirring, for 3 minutes.
Stir contained by potatoes and carrots, cook for 4 minutes.
Pour contained by stock, bring to a boil. Reduce heat and simmer 20 minutes, or until vegetables are softened. Remove from warmth and purée until smooth. (optional) Return to heat and give beans, salt and pepper. Bring to boil. Reduce warmth to simmer. Add kale and simmer 10 minutes.
Remove from heat and affix lemon juice. Stir capably.
Yield: 24-30 servings
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