Beans

These dried beans are beige with brown streaks, but they turn a uniform brown when cooked. They’re often used to make refried beans. These are in the kidney bean family. They are an excellent replacement of kidney beans in chili. Nutrition Facts Serving Size: 1/4 cup dry (54 g) Nutrient Amount % DV Calories 190 […]

These get darker when cooked. They’re often used to make chili. Nutrition Facts Serving Size: 1/4 cup dry (54g) Nutrient Amount % DV Calories 190 Calories from Fat 5 Total Fat 0.5 g 1% Sodium 0 mg 0% Total Carbohydrate 35 g 12% Dietary Fiber 0 g 0% Protein 11 g Calcium 8% Iron 20%

Rich in flavor. Excellent in soups, chili and casseroles. A tasty garnish on salads. An excellent source of protein and iron. Nutrition Facts Serving Size: 1/4 cup dry (38 g) (approx. 1/2 cup cooked) Nutrient Amount %DV Calories 70 Calories from Fat 0 Total Fat 0 g 0% Saturated Fat 0 g 0% Cholesterol 0

These small beans are probably most familiar in their sprouted form, which is how they are found in many Chinese dishes. Hulled and split, they reveal their creamy interiors. Second only to Alfalfa in popularity for home growing. Also known as Chinese Bean Sprouts. The bean sprout is much easier to digest and assimilate than

A little larger than navy beans, slightly oval, and white. They are used as casseroles, baked beans and soup. Nutrition Facts Serving Size: 1/4 cup dry (36 g) (approx. 1/2 cup cooked) Nutrient Amount %DV Calories 70 Calories from Fat 0 Total Fat 0 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0%

Giant White is a large, flat, cream colored bean about 1 inch in length. This bean is similar to the Christmas Lima in length but slimmer in width. This Lima is also referred to as a butter, curry, Madagascar, lab, or Pole Beans, another reference is the Cape Pea. The Giant White Lima has creamy

Like most beans, garbanzo beans are rich in the best sort of fiber-soluble fiber- which helps to eliminate cholesterol from the body. As a high-potassium, low sodium food they help reduce blood pressure. Basic Bean Cooking Instructions Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold

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. Basic Bean Cooking Instructions Pick over beans and rinse thoroughly in cold water.

Rich in flavor. A little tougher skin than most beans. Excellent in soups, chili and casseroles. A tasty garnish on salads. An excellent source of protein and iron. Nutrition Facts Serving Size 1/4 cup (46g) Calories160 Calories from Fat5 Total Fat0.5g Saturated Fat0g Cholesterol0mg Sodium10mg Potassium450mg Total Carbohydrate29g Dietary Fiber10g Sugars0g Protein11g Country of origin: United States

long , white beans with “toy soldier” markings in red at the “eye”. Well known in early New England times. Great baker and soup bean. Basic Bean Cooking Instructions Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8