Beans, Glorious Beans

Take a look at some of the overlooked members of the versatile bean family.


Use any type of bean in soups or stews. Or, cook beans and stir them into salads and casseroles.

To soak dried beans before cooking, rinse them well. In a large kettle combine beans and enough water to cover. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat and let stand 1 hour. (Or, in a large kettle, soak dried beans in water, covered and refrigerated, overnight.) Drain and rinse.

To cook beans, in the same kettle combine beans and liquid called for in recipe or enough water to cover. Bring to boiling; reduce heat. Cover; simmer till tender. Begin checking for doneness after 20 minutes of cooking. (Press a bean between your thumb and forefinger; if there is a hard core, cook beans a little longer and test again.)

Peanutty Beef and Bean Stew

To save about 150 mg sodium per serving, use lower-sodium broth.

  • 1 1/2 cups dried beans
  • 4 1/2 cups chicken or beef broth
  • 1/2 pound beef stew meat, cut into 1-inch cubes
  • 2 medium carrots, sliced (1 cup)
  • 2 stalks celery, sliced (1 cup)
  • 1/2 cup chopped onion
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon ground coriander
  • 1/4 cup peanut butter

1. Soak beans as directed. Drain and rinse. Add broth to beans; bring to boiling. Add meat. Reduce heat. Simmer, covered, till beans are nearly tender (see cooking directions, above). Add carrots, celery, onion, basil, and coriander. Cover; simmer for 30 minutes or till vegetables and beans are tender. Skim off fat. For a thicker stew, mash beans slightly with a spoon.

2. Place peanut butter in a small bowl. Stir in about 1/2 cup of the cooking liquid; stir into stew mixture. Heat through. Makes 4 main-dish servings.

Some say a bean is just a bean. Not so! The humble bean comes in a rainbow of colors and a variety of shapes, textures, and flavors. Here are just a few you can look for in your grocery store.

Cranberry: Cranberry beans are mottled like pinto beans, but the markings are pink.

Flageolet (fla-zhoh-LAY): These extraordinary French kidney beans range in color from pale green to creamy white. Try them in a bean salad with a lemon and oil dressing.

Cannellini: (not pictured) You've most likely tasted this white kidney bean in minestrone soup or other Italian dishes. Delicious in soup, cannellini beans are available canned as well as dried.

Scarlet Runner: These beans are showstoppers with their lavender and purple markings. Serve them in a bean salad or in a broth-based soup.

Appaloosa: Spotted all over with tan and brown markings, these beans have a delightful toasted flavor. Mash them for a bean dip, or use them in soups and stews.

Christmas Lima:This beautiful, kidney-shaped bean has a chestnutlike flavor when cooked. Showcase it in a salad or side dish.


How to Cook Beans for Soup
How to Cook Beans for Soup

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