About Beans

We select bean
varieties from
the best U.S.
growing regions

 

 

DARK RED KIDNEY BEAN

Flavor: robust, full-bodied, soft texture
Culinary: often used in chili; popular in salads; paired with rice

Try it in Hearty Turkey Chili

LIGHT RED KIDNEY BEAN

Flavor: robust, full-bodied flavor, soft texture
Culinary: Popular in Caribbean region, Portugal, Spain; often used in chili; popular in salads; paired with rice

WHITE KIDNEY BEAN

Flavor: smooth, creamy, mild flavor
Culinary: Popular in Italian Cooking (Pasta Fagioli), Great added as a puree to other dishes

Try it in Sausage & Sage Cannellini Beans

BLACK BEAN

Flavor: mild, sweet, earthy, meaty texture
Culinary: sometimes called turtle beans; used in classic Latin American, Caribbean and Southwestern (U.S.) cooking in soups, stews, sauces, and sides; popular in vegetarian dishes

Try it in Black Bean & Goat Cheese Dip

GARBANZO BEAN

Flavor: nutlike taste, buttery texture
Culinary: called chickpeas; especially popular in Middle Eastern, Indian dishes — hummus, falafels, curries; used in soups and stews as a thickener, and in salads as a protein replacer

Try it in Chick Pea Egg Salad

SMALL RED BEAN

Flavor: similar to red kidney
Culinary: also called Mexican red beans; hold both shape and firmness when cooked; most often used in soups, salads, chili, Creole dishes

Try it in Red Bean Latke

PINTO BEAN

Flavor: earthy flavor, delicate texture
Culinary: closely related to red kidney beans; when cooked, lose natural mottling on skins and turn brown; most often used in refried beans,
Tex-Mex, Mexican dishes

Try it in Chipotle Lime Bean Dip

NAVY BEAN

Flavor: mild flavor, delicate texture
Culinary: called pea beans; most often used in pork and beans, baked beans; also used in soups and stews; are great pureed; name derived from its heavy usage in the US Navy since 1880’s

Try it in Navy Bean Pie

PINK BEAN

Flavor: rich, meaty texture
Culinary: similar to pinto beans without the mottling; often used in chili; a favorite in Old West (U.S.) recipes

GREAT NORTHERN BEAN

Flavor: mild, delicate
Culinary: popular in France in cassoulet (a white bean casserole); in U.S., traditionally prepared as Boston baked beans

Try it in Mediteranian Navy Beans

BLACKEYE PEAS

Flavor: scented aroma, creamy texture,
distinctive flavor
Culinary: Popular in southern foods, known for good luck at new year's,

Try it in Ginger Soy Blackeye Peas

LARGE LIMA

Flavor: smooth, creamy, sweet
Culinary: sometimes called “butter beans”; used in American succotash; good substitute for potatoes or rice; excellent in soups, casseroles

Try it in Bak N Beans

 

One-half cup of cooked beans provides
the following Daily Value (DV)


Beans are not only delicious but versatile in recipes and economical.
They are one of the healthiest foods you can add to any meal program.

Beans contain the following nutrients and minerals:

Protein – essential building blocks for muscle

Calcium – essential for keeping bones strong

Magnesium – maintains normal muscle and nerve function, aids in calcium absorption

Potassium – aids in protein synthesis, muscle functioning and nerve health

Flavonoids – an antioxidant known to reduce incidence of coronary artery disease and cancer

Folate (Vitamin B9) – influences growth, blood cell production and the nervous system

Iron – necessary for healthy blood, growth and development

Thiamin (Vitamin B1) – regulates enzymes that influence the functions of the muscles, nerves and heart

Phosphorus – helps build strong bones and teeth, also related to a healthy metabolism

Zinc – an essential mineral that supports a healthy immune system and growth

Pantothenic Acid (Vitamin B5) – influences normal growth and development

Pyridoxine (Vitamin B6) – helps maintain healthy red blood cells, skin and nervous system functioning

Riboflavin (Vitamin B2) – influences energy production, healthy skin, digestive and respiratory systems

Niacin (Vitamin B3) – helps produce energy and aids in maintaining healthy skin and digestive system

 

"Diets that include beans may reduce the risk of heart disease
and certain cancers."

  • Fat Free
  • Gluten Free
  • Cholesterol Free
  • High in Folate
  • High Fiber
  • High Resistant Starch
  • Low Glycemic Index/Low Glycemic Load
  • High in Complex Carbohydrates
  • Moderate Calories
  • Good Protein Source (and a complete protein when combined with rice)
  • Rich in Antioxidants

 

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