BEANS AND LENTILS       A-C  D-H  I-P  Q-Z

Search Products:

	ADZUKI BEANS This bean is commonly used in Asian cuisine. In Japan, Adzuki beans are used in confections.....more
	ANASAZI BEANS Anasazi beans are a hearty addition to casseroles and soups. The Anasazi can replace pinto beans....more
	APPALOOSA BEANS Appaloosa Beans make tasty refried beans and are delicious with chiles, hot or not Use them....more
	BEAN & PEA BLEND Use Bean & Pea Blend in your favorite bean soup recipe. Create a cold bean salad....more
	BLACK BEANS, FERMENTED Finely chop and add to fish or meat dishes. Bean paste made from fermented beans is....more
	BLACK TURTLE BEANS Black Turtle Beans have a deep flavor which works well in soups, such as Cuban Black....more
	CALICO SOUP BLEND Calico Soup Blend cooks into a thick soup. The lentils, split peas and barley dissolve during....more
	CALYPSO BEANS, BLACK ....more
	CALYPSO BEANS, RED Calypso Beans are a delicious addition to pasta salads, soups casseroles and stews. Cooked Calypsos combined....more
	CANNELLINI BEAN POWDER ....more
	CANNELLINI BEANS Cannellini beans have a nutty flavor which is wonderful in pasta e fasolia, minestrone soup, hearty....more
	CICI BEAN POWDER (GARBANZO), COARSE, Use to make fritters, dumplings and spicy breads. This bean produces the Middle Eastern Hummus paste,....more
	CICI BEAN POWDER (GARBANZO) Cici Bean Powder is used to make fritters, dumplings and spicy breads. Use as directed in....more
	CORONA RUNNER, SWEET WHITE The Sweet White Runners flavor makes this bean very versatile. Use in chili, stews and....more
	CRANBERRY ( BORLOTTI ) BEANS In Italy, Cranberry Beans are used in pasta dishes and soups. Add them to rice dishes,....more
A-C  D-H  I-P  Q-Z  Top
	EIGHT BEAN BLEND Use Eight Bean Blend in your favorite bean soup recipe. Create a cold bean salad dressed....more
	EUROPEAN SOLDIER BEANS The European Soldier bean can replace almost any white bean in recipes. Use in soups, salads....more
	FAVA BEANS, EXTRA LARGE This tough-skinned bean is often served as a puree or on its own. Puree cooked Fava....more
	FLAGEOLET BEANS Cooked flageolet beans tossed with lemon and fresh herbs is a delightful side for fish, meat....more
	FRENCH NAVY BEANS French Navy is a mild flavored bean, delicious seasoned with Thyme, Savory or Rosemary. Well known....more
	GARBANZO BEANS (OG) Garbanzo Beans are eaten in India boiled, fried, roasted, sprouted, stewed, in soups, and ground into....more
	GARBANZO BEANS, BLACK Garbanzo Beans are eaten in India boiled, fried, roasted, sprouted, stewed, in soups, and ground into....more
	GARBANZO BEANS, GRANULATED Granulated Garbanzo beans are used to make fritters, dumplings, spicy breads, veggie burgers and falafel. Use....more
	GARBANZO BEANS Garbanzo Beans are eaten in India boiled, fried, roasted, sprouted, stewed, in soups, and ground into....more
	GREAT NORTHERN BEANS Great Northern Beans are great baked in casseroles, this was the traditional use of these beans.....more
	HABAS ( PEELED FAVA ), SPLIT Using the Habas Beans instead of a Fava saves a substantial amount of time. Habas can....more
	HABAS ( PEELED FAVA ) Using the Habas Beans instead of a Fava saves a substantial amount of time. Habas can....more
	HABAS POWDER, COARSE Use as part of falafel mix, as a substitute for flour in breads to reduce gluten....more
	HABAS POWDER, FINE Use as part of falafel mix, as a substitute for flour in breads to reduce gluten....more
A-C  D-H  I-P  Q-Z  Top
	JACOBS CATTLE TROUT A flavorful dish or salad is made by simply tossing the cooked beans with olive oil,....more
	KIDNEY, DARK RED Kidneys are versatile beans. In parts of Southeast Asia Kidney beans are cooked with coconut milk....more
	KIDNEY, LIGHT RED Kidneys are versatile beans. In parts of Southeast Asia they are cooked with coconut milk and....more
	LENTILS, AUTUMN BLEND The quick cooking nature of lentils make them an obvious choice for all kinds of cuisine....more
	LENTILS, BLACK BELUGA The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups.....more
	LENTILS, BROWN ( SPANISH PARDINA ) The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups.....more
	LENTILS, CRIMSON, SPLIT (OG) Red Lentils are wonderful in soups. The most famous dish for showcasing Lentils is probably the....more
	LENTILS, FRENCH GREEN The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups.....more
	LENTILS, GREEN ( ESTON ) Lentils break down after cooking which does a wonderful job of thickening soups. Lentils are often....more
	LENTILS, GREEN (OG) Green Lentils hold their shape well when cooked; their texture is a bit firmer than most....more
	LENTILS, GREEN Lentils are quick cooking, which makes them an easy addition to many soups. They are also....more
	LENTILS, IVORY WHITE The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups.....more
	LENTILS, PETITE CRIMSON The nature of this legume is such that when cooked they loose their shape and are....more
	LENTILS, PETITE GOLDEN The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups.....more
	LENTILS, RED CHIEF Red Lentils are a hearty addition to casseroles, soups and stews. Season Red Lentils with spicy....more
	LIMA, BABY BUTTER The smooth texture and flavor of the Baby Butter make it an ideal choice in dishes....more
	LIMA, CHRISTMAS Mix Christmas Limas with sweet corn to make traditional succotash. They are a hearty addition to....more
	LIMA, GIANT PERUVIAN Lima Beans are traditionally used in Succotash, a dish first enjoyed by the Native Americans. Its....more
	LUPINI BEANS (EXTRA LARGE ) Lupini Beans have a sweet flavor and firm texture. This is a very versatile bean and....more
	MARROW BEANS Marrow beans are great pureed in soups. ....more
	MAYACOBA BEANSCANARY Mayacoba Beans are a hearty addition to casseroles and soups. They can replace pinto beans in....more
	MUNG BEANS, SPLIT Split Mung Beans are a traditional ingredient in Indian cooking, often used in curries. Split Mung....more
	MUNG BEANS, WHOLE A traditional ingredient in Indian cooking often used in curries, mung beans can also be sprouted....more
	NAVY BEAN POWDER Navy Bean Powder can be used as an ingredient in bakery items,dips, salads, dry soup mixes....more
	PEAS, BLACKEYE ( BEANS ) This fast cooking legume lends itself to many recipes. It mixes well with a variety of....more
	PEAS, CHANA DAL When cooked they lose their shape and are excellent for thickening soups and stews. Typically used....more
	PEAS, GREEN SPLIT (OG) Split Peas are most commonly used in thick soups. The Peas break apart when cooking, adding....more
	PEAS, GREEN SPLIT Split Peas are most commonly used in thick soups and stews. The peas break apart when....more
	PEAS, GREEN WHOLE Whole Green Peas were traditionally cooked to a puree and hen mashed to make a thick....more
	PEAS, PIGEON Typically Pigeon Peas are used in dishes that combine beans with rice and are often seasoned....more
	PEAS, POWDER, GREEN Green Pea Powder is traditionally used to thicken soups and stews. Green Pea Powder can also....more
	PEAS, POWDER, YELLOW Traditionally used to thicken soups and stews. ....more
	PEAS, RED SPLIT Split Peas are great for making thick soups. The peas break up when cooked, adding to....more
	PEAS, WHOLE GREEN (OG) Whole Green Peas were traditionally cooked to a puree and then mashed to make a thick....more
	PEAS, WHOLE YELLOW (OG) Peas often break down while cooking and therefore they make an excellent choice for thick and....more
	PEAS, YELLOW SPLIT (OG) Split peas are commonly used in soups, especially the well known Ham and Split Pea Soup.....more
	PEAS, YELLOW SPLIT Split Peas are most commonly used in thick soups and stews. The peas break apart when....more
	PEAS, YELLOW WHOLE Peas break down while cooking and therefore they make an excellent choice for thick and hearty....more
	PINK BEANS Use anywhere you would Pinto Beans. They make great cold bean salads. ....more
	PINTO BEAN POWDER ....more
	PINTO BEANS Pinto Beans are most often found in refried beans and frijoles. Its mild flavor makes this....more
A-C  D-H  I-P  Q-Z  Top
	RATTLESNAKE BEANS Rattlesnake Beans are wonderful in casseroles, stews and dips. ....more
	RICE BEANS This quick cooking bean makes it ideal for dinners in a hurry, perfect for cold pasta....more
	RUNNER BEANS, SCARLET The Scarlet Runners mild flavor makes this bean very versatile. Use in chili, stews and soups.....more
	SMALL RED BEANS This bean can be used in the famous bean dishes, Red Beans and Rice and Chile....more
	SWEDISH BROWN BEANS Swedish Brown Beans are traditionally served in a sweetened puree with smoked pork or game meats.....more
	TARBAIS BEANS Cooked Tarbais Beans, tossed with lemon and fresh herbs, is a delightful companion dish to fish,....more
	TONGUES OF FIRE Tongues of Fire have a mild flavor that absorbs other flavors well. Combine them with savory....more
	YELLOW EYE, STUEBEN The mild flavor of this bean works well either when bland dishes are desired, or the....more

[ Home ][ Products ][ Contact Woodland Foods ]
[ Philosophy ][ Processing ][ Shipping ]