For those who wish to sit down to an incredibly colorful and varied bean dish and enjoy the whole thing without ever having the same mouthful twice, this bean blend combines twenty-one varieties of dried beans. Beans offer good amounts of vegetable protein, B vitamins and minerals.
This Blend Contains: Anasazi, Black Turtle, French Navy, Swedish Brown, Baby Butter Lima, Mayacoba/Canary, Jacobs Cattle/Trout, Tongues of Fire, Pink, Great Northern, Stueben Yellow Eye, Garbanzo, Cranberry (aka Borlotti), Light Red Kidney, Red Calypso, Cannellini, Flageolet, European Soldier, Pinto, and Lupini beans as well as Blackeye Peas.
Heirloom beans should be stored in a cool, dry place until needed.
These beans all cook at roughly the same rate.
How to Soak & Cook Dried Beans
If you aren’t going to be using the cooked beans immediately, or will be serving them cold, you should briefly shock them in a bowl of ice water to halt the cooking process, preventing them from becoming overcooked. This bean blend will more than double in size during the cooking process (1 cup uncooked becoming 2 1/4th cups cooked).
Once tender, these beans can be added to soup (just cook them long enough to warm them through if they’ve cooled), turned into a bean salad or tossed with greens. For a heartier bean salad, consider adding cooked specialty sausage (either sliced or taken out of the casing and crumbled).
Bean & Lentil Recipes
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