Let’s list the beans I have tried in my lifetime, and also a few that I might want to try in the future. Think of this as as Index to Beans, Peas & Some Exceptions:

BEANS

• Black
  • Black Beans & Quinoa
• Borlotti (Cranberry/October/Roman)
• Butterbeans
  • Large (white)
  • Speckled Butterbeans
• Cannellini
  • Caldo Gallego & Other Things…
  • Cannellini Bean, Hot Pork Sausage & Shrimp Soup
• Fava
• Garbanzo (chickpeas)
  • Hummus -n- Salsa
• Green
  • Chinese Stir Fry
  • Green Beans, Bacon & Potatoes
• Kidney
• Lima (large white, green)
  • Green Lima Beans & Clam Chowder
• Mayocoba (canary)
• Mung (sprouted)
• Navy
• Pinto
• Yeah, Beans Again…

PEAS

• Black Eyed Peas
  • The Secret to Good Black Eyed Peas
• Garden (green split, green fresh)
  • Safron Rice & Garden Peas (bright yellow & green)
  • Seared Scallops with Green Peas, Mint and Shallots
  • Tarragon, Leek & Pea Soup
• Lady Cream Peas
• Yellow Eye

EXCEPTIONS (like beans, but not)

• Lentils (black, brown, green)
  • Andouille, Shrimp & Lentil Chowder
  • Chorizo & Lentil Soup
• Quinoa (white, colored)
  • Black Beans & Quinoa
• Seeds
  • Chia
    • Chia Seed Pudding
  • Hemp (Hulled)
  • Sprouted
    • Broccoli
      • Sunny Creek Farm (Fresh Market)
    • Mung Bean
      • Sun Asian Market (Fayetteville)

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The 32 oz. dry Pinto Beans from Aldi’s beats the $1 for 16 oz. at Walmart slightly, but both very good deals for a family on a budget.

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Brief Cooking Instructions & Procedures:

1/2 tbl. Salt for the soaking water. No baking soda, unless old beans.

• 1/3 Cup Split Peas for 2 servings
  • Ham to flavor
  • Carrots
  • Skim foam early
  • They cook quicker than whole beans 25-35 minutes.
• 1/2 Cup Mayocoba Beans for 2 servings
  • 1.5 hours cooking time
• 1/2 Cup Large White Lima Beans for 2 servings
  • Simmer gently (cook for 1.5 hours)
  • Add salt to cooking water late
  • Skim foam early
  • Add aromatics (onion, garlic, bay leaf) to the cooking water for flavor.

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MORE FLAVORING AND SERVING IDEAS FOR BEANS

• Toss just about any kind of cooked bean—black or pinto work particularly well—with fresh corn kernels, chopped avocado, chopped tomatoes, and lime juice for a colorful and flavorful side dish.

• Whisk together 3 parts extra-virgin olive oil, 1 part vinegar, and a dab of Dijon mustard. Thinly slice shallots and marinate them in the vinaigrette while the beans cook. Toss the cooked beans—lima or white kidney beans work particularly nicely—with the marinated shallots and vinaigrette.

• For a quick and complete meal, toss cooked beans with rice and jarred salsa. Top with shredded cheese.

• Mash cooked beans with a fork and spread on a thick slice of whole-wheat toast before layering with sliced avocado.

• Toss cooked beans—black beans offer a pleasing color contrast—with Sweet Potatoes with Parsley and Balsamic Vinegar (page 251).

• Sauté chopped bacon, finely chopped jalapeño, and chopped onion until the bacon is crisp and onion is soft. Add cooked beans and cooked rice and continue cooking until heated through.

• Toss cooked beans with crumbled feta, finely chopped fresh Italian (flat-leaf) parsley, olive oil, and lemon juice.

• Place a flour tortilla on a preheated waffle iron. Place cooked beans and cheese on the flour tortilla, leaving a 1-inch margin at the edge. Top with a second flour tortilla, close the waffle iron, and waffle until the cheese has melted, about 3 minutes.

• Toss cooked beans—I especially like kidney beans here—with high-quality canned, oil-packed tuna and chopped red, orange, or yellow bell pepper.

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