Cooking with Food Storage Ingredients（烹饪食物存储材料）.pdfVIP

Cooking with Food Storage Ingredients: Dry Beans Presented by: Melanie Jewkes Created by: USU Extension Agent Adrie Roberts M.S., CFCS Family and Consumer Sciences USU Extension Assoc. Professor Duchesne County Family and Consumer Science (435) 738 – 1140 Cache County melanie.jewkes@ adrie.roberts@ /duchesne “Utah State University is an affirmative action/equal opportunity institution.” 1 Use it or Lose it…Dry Beans Varieties There are many different beans in the legume family. They store well, cost little, and provide a punch for the nutrition dollar. While the following is a partial list of legumes and a suggested cooking hint, beans may be interchanged in most recipes. Often names are interchanged. Baby Lima – milk flavored. Serve as a vegetable or in casseroles. Light Red Kidney- Excellent in any recipe calling for cooked beans. Black-eye Peas – Dry form of the popular pea. Cook with pork or chicken. Navy – Medium-sized white pea bean. Great for baked beans and soup. Dark Red Kidney – Colorful salad bean mainly sold in canned form. Pink – Great barbecue style or cooked with other spicy seasonings. Turtle or Black Bean – A favorite in southern Mexico and Caribbean. Great with rice. Garbanzo or Chick Peas – Nut-like flavor. Ideal for salads and appetizers. Pinto- Popular in chili, refried beans, and other Mexican dishes. Great Northern – Larger than small white or navy beans. Good for baking. Red- Dark red, pea-shaped. Use in any colored bean recipe. Large Limas- Rich, buttery flavor. Cook with smoked meat or cheese.