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

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	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 super with hot chiles. Use them in chicken....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
	BLEND, BEAN & PEA Use Bean & Pea Blend in your favorite bean soup recipe. Create a cold bean salad....more
	BLEND, CALICO SOUP Calico Soup Blend cooks into a thick soup. The lentils, split peas and barley dissolve during....more
	CALYPSO BEANS Calypso Beans are a delicious addition to pasta salads, soups casseroles and stews. ooked Calypsos combined....more
	CANNELLINI BEANS Cannellini nut like flavor is favored in pasta e fasolia and minestrone soups, Tuscan tuna and....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
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	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 bean from the white bean family in recipes.....more
	FAVA BEANS, EXTRA LARGE This tough skinned bean is often served as a puree or on its own. Puree cooked....more
	FERMENTED BLACK BEANS, WITH GINGER ....more
	FLAGEOLET BEANS Cooked Flageolet tossed with lemon and fresh herbs is a delightful companion dish to 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, BLACK Garbanzo Beans are eaten in India boiled, fried, roasted, sprouted, stewed, in soups, and ground into....more
	GARBANZO BEANS Garbanzo Beans are eaten in India boiled, fried, roasted, sprouted, stewed, in soups, and ground into....more
	GIANT WHITE BEAN ....more
	GREAT NORTHERN BEANS Great Northern Beans are great baked in casseroles, this was the traditional use of these beans.....more
	HABAS ( PEELED FAVA ) Using the Haba Beans instead of a Fava saves a substantial amount of time. Haba can....more
	HUTTERITE BEANS Hutterite beans are a hearty addition to casseroles and soups. The Hutterite can replace pinto beans....more
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	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 kidney beans are cooked with coconut milk....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, FRENCH GREEN The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups.....more
	LENTILS, GREEN ( ESTON ) The nature of the legume is such that when cooked they loose their shape and are....more
	LENTILS, GREEN The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups.....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 BEANS, RED The smooth texture and flavor of the Red Lima Beans make it an ideal choice in....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 the pilgrims learned from the native Americans.....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
	MAYOCOBA 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 can also be sprouted and....more
	NAVY BEAN, POWDER ....more
	PEA POWDER, YELLOW Traditionally used to thicken soups and stews. ....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 loose their shape and are excellent for thickening soups and stews. Typically used....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, RED SPLIT Split Peas are great for making thick soups. The peas break up when cooked, adding to....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 often break down while cooking and therefore they make an excellent choice for thick and....more
	PINK BEANS Use anywhere you would Pinto Beans. They make great cold bean salads. ....more
	PINTO BEANS Pinto Beans are most often found in refried beans and frijoles. Its mild flavor makes this....more
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	RATTLESNAKE BEANS The Rattlesnake Bean is very common in Southwestern cuisines, including Mexican food. The Rattlesnake Bean can....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 Swedish Brown Beans are traditionally used in Swedish smorgasbords or served in a sweetened puree with....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 fresh flavor and absorbent nature. Combine them with savory spices and....more
	YELLOW EYE, MAINE The subtle, almost sweet flavor of the Maine Yellow Eye makes it ideal for many African....more
	YELLOW EYE, STUEBEN The mild flavor of this bean works well either when bland dishes are desired, or the....more

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