The Different Varieties of Beans

Cranberry beans sometimes called shell beans

My husband wrote an article recently about using beans instead of oil.  Well that got me to thinking about beans and how healthy they are.  Needless to say there are many people out there that can’t handle beans for one reason or another.  But maybe with the variety of beans out there you can find one that you would like.

Last year if you remember I took a trip to a bean warehouse, you’re going, right a bean warehouse.  Well, my friend and I traveled some distance to a small town over a bridge and thru farm lands and finally we find one large warehouse next to a river in the middle of no where.  I heard about this place from someone we were talking to somewhere. We get a lot of information this way; my husband can talk the wallpaper off a wall.

Any ways here is a list of beans I found out there for our eating pleasure.  I have tried the cranberry bean and the canario bean and I just made a batch of canario beans with the ham bone I saved from Thanksgiving.

Here’s a list of other beans the warehouse has:

  • Canario bean kidney shaped cream colored
  • Cranberry bean kidney shaped beige colored with little red lines
  • Baby lima Beans
  • Dark Red kidney bean
  • Light Red kidney bean
  • Blackeye beans
  • Jackson Wonder beans (not sure what they look like)
  • Black beans
  • White beans
  • Garbanzo beans
  • Pinto beans

There are a lot more varieties out there I’m sure, but these are the most popular ones we use.  Some restaurants have salad bars with a variety of beans you can try to see which ones you like before buying a large amount.

The canario beans I made with a ham bone, onion, carrots and a little celery for flavor plus salt, pepper, garlic, and a ¼ or less tsp of habanero chili.  Put everything in the pot and cook until the beans are soft and meat is falling off the bone.  I wash the beans, but don’t soak them before adding all the ingredients to the pot for cooking. This way the meat from the bone has plenty of time to fall off and the beans don’t end up being mushy. Then sit back and enjoy.

Preparedness Mom

P.S

The cranberry and canario beans are great tasting.  They could help add variety to your preps.  The cranberry beans are fast becoming my favorite.

Howard

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3 Responses to The Different Varieties of Beans

  1. GoneWithTheWind says:

    I like different beans for different food types. Good old New England baked beans really require navy beans. I prefer kidney beans for chili. When I’m making a mexican dish I like black beans on the side. Pinto beans will work for chili and mexican dishes and of course for refried beans. But having cooked a lot of beans you cannot beat pinto beans for speed of prep and diversity of dishes to put them in. If I could only have one bean it would be pinto. Luckily I don’t have to make that choice.

  2. Lux says:

    How about sprouting those beans?
    These and other sproutables will keep for years (decades perhaps) and they are cheap and compact foods.

    I made few really simple sprouters out of 2 plastic stackable cups and a lid from a jar of instant coffee. You get more than enough sprouts in one set up in 3 days to double the volume of a can of progresso soup. So with 3 you can have a batch of sprouts every day. I have made sprouts from several beans / seeds such as lentils (10 years+ old) mung beans, black eyed peas, garbanzo beans etc (I don’t like pinto beans and they do not sprout as well as some other beans):

    http://www.instructables.com/id/Make-This-Sprouter-It-Works-Great/?ALLSTEPS

    You get more than enough sprouts in one set up in 3 days to double the volume of a can of progresso soup. So with 3 you can have a batch of sprouts every day. This is probably one of the most important things a prepper can do to make sure they have enough food. Buy lots of sprout able beans and seeds and have a way to sprout them. Dehydrated foods become bigger when you re-hydrate but there is a limit. After that limit is hit you are just watering down dehydrated food, With sprouts, they are re-hydrated to the limit in about 12 hours. After that they grow. So you potentially get a lot more food with sprouts than with other dehydrated foods. A few cubic feet of mung beans and lentils is a massive amount of food.

    Lux

  3. KE4SKY says:

    A great use for all those dried beans you have stored is to grind them for bean flour. You can use it as a thickener for any recipe which calls for wheat flours, or to make your own refried bean paste: http://allrecipes.com/recipe/shortcut-refried-beans/

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