If you know your beans, you know how
to make your cooking even better.
Besides the traditional red beans and black beans, there is a cornucopia of other beans to incorporate into your cooking.
Adzuki beans are russet-colored and have a soft texture and nutty, slightly sweet flavor.
Anasazi beans have white markings on a red-brown background that fades to dark pink after cooking. They have a mild, sweet flavor.
Cannellini beans -- also known as white kidney beans -- are large, white, and smooth-textured with a nutty flavor.
Cranberry beans are so called because of their deep pink color. Although they lose their color during cooking, they
have a rich, nutty flavor and are a good substitute for
Fava beans -- also called broad beans -- are a staple in Middle Eastern and Italian cooking. Large, with light brown skin, they have a bold flavor.