![]() The name is Navajo and means "ancient ones." Their sweet, full flavor makes them excellent for Mexican dishes. Anasazi Beans: Kidney-shaped, red-and-white speckled beans the spots disappear when cooked. They taste similar to kidney beans and can replace them in recipes. Legumes Glossary Adzuki Beans: Small, oval, reddish brown beans with a light, nutty flavor. Freezer: Freeze cooked legumes in airtight containers for up to 6 months. Cooked Legumes: Refrigerator: Cover and store cooked legumes in the refrigerator for 2 to 3 days. Store in a cool (60° or less), dry place. Store them in their original packaging or in airtight glass or plastic containers label the container with the date you filled it. Storing Legumes Dried Legumes: Most legumes will keep indefinitely but are best when used within 1 to 2 years. Rinse legumes in a colander before cooking, and pick out any stones or shriveled, small or damaged beans. Legumes of the same size will cook more evenly. ![]() ğresh, high-quality beans are bright in color with smooth, unbroken seed coats. Selecting Legumes Look for legumes at your supermarket, farmers’ market, ethnic foods and gourmet markets as well as health food stores and food co-ops for more unusual varieties. You can lessen this effect by discarding the water after soaking beans for uncooked and cooked dried beans, rinsing canned beans, adding a little vinegar near the end of cooking or using a few drops of over-the-counter products. Beans also contain complex sugars that when eaten tend to cause flatulence (gas). Extremely versatile, beans have a mild flavor that makes them perfect partners with spices and herbs. To make a good thing even better, they’re available in a colorful array of varieties-dried, canned and frozen-and they’re economical, to boot. Virtually fat-free, they contain no cholesterol but lots of calcium and iron. Despite their tiny size, legumes are packed with protein, fiber, vitamins and minerals. ![]()
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