BriarPatch Food Co-op | Fall 2021
Get the Pulse on Beans
Black Beans Technically dark purple, these babies are a staple food in Central and South American and Caribbean cuisines, dating back at least 7,000 years. They have a creamy texture and slightly sweet flavor. Frijoles negros are the perfect side dish to add some Cuban flair to your dinner.
Green Split Peas You know them as the star of split pea soup (AKA erwtensoep or snert in the Netherlands). They’re also essential to a savory green version of pease pudding, something like a British hummus, that’s often served with ham or bacon, beetroot and stottie cakes. Eet smakelijk! 22
Pinto Beans Means “painted” in Spanish. The most widely-grown bean in the United States and official state vegetable of New Mexico along with the chile. Blend with fresh sage, oregano, parsley, garlic and salt and pepper for a twist on your typical crudité dip.
Dark Red Kidney Beans Brighter in color and with slightly thicker skin than their light red counterpart, their mild flavor and firm texture are great in soups and chilis that need to cook for a long time, or in dishes where they hold their own, like a cold bean salad. Do cook these long and slow, as they contain a toxin, phytohaemagglutinin, when eaten raw.
Adzuki Beans
Garbanzo Beans
Most often used in sweet treats in East Asia, such as in ice cream or candied. Traditionally in Japan, where there are more than 300 registered cultivars, rice with adzuki beans ( ; sekihan) is cooked for auspicious occasions. Enjoy in a simple grain bowl with miso and your favorite choi.
You know it by so many names it might as well work for MI6. Pliny the Elder noted they were routinely offered to Venus, Roman goddess of love, beauty, sex and fertility. Try subbing them for coffee if you don’t want the caffeine, so long as they’re roasted ‘n’ ground.
