Aduki beans are a little red bean popular in China and Japan. They are high in protein, Iron and folate. They taste similar to kidney beans and would go well in chilli con carne, curry and stir-fry. Cooking time: Approximately 30 minutes (less if soaked first).
Black-eye beans (or black-eye peass) are pale coloured with a distinctive black dot. They come from the cow pea family.They are either cooked in sauces with vegetables and meats, or served in salads with a light dressing. Cooking Time: Approximately 20 minutes.
This aromatic beans make a perfect addition to salads, soups, stews, hearty bean dishes, mash and spreads. Rich in calcium, magnesium, iron, potassium, and vitamins B2, B6, C, E, beta-carotene and folic acids.
The Canellini Bean (also known as the White Kidney bean or the White Alubia bean) is from the haricot bean family. It is an off white bean which is long and oval in shape. These are used often in Italian cooking. Cooking time: Approximately 1 hour.
Kidney beans are long, curved red beans which are high in fibre, iron and magnesium. They release carbohydrates slowly making these a great source of energy.
Cooking time: Approximately 20-40 minutes (These must be cooked properly before consumption).
Moth Beans are tiny brown coloured beans that have a deep nutty flavour. They are common in Mediterranean, Middle Eastern & Indian cuisine. Despite their name, they are pronounced "moat" and they are quite delicious.
Cooking time: 15 - 25 minutes.
Mung beans are very small greeny-yellow beans. They can be cooked into curries and soups or sprouted (like bean sprouts). Moong Dal is the split mung bean which makes it like a lentil. These cook quicker than the whole ones.
Cooking time: Approximately 20-25 minutes.
Soya beans are very hard, ivory coloured round beans. These are a fantastic source of protein and are very versatile. These can take a long time to cook. We advise you soak these first.
Cooking time: Approximately 3 hours (it takes half the time when using a pressure cooker).
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