3. Pinto bean Earthy and nutty, the pinto bean is the most widely grown bean in the United States and among the most popular. From bean dips to burritos to refried beans, mashed pinto beans have become a staple in the typical California diet. But they are just as good cooked whole. Slow cook them with onion, garlic or hot pepper seasoning for a savory and satisfying entrée.
4 . Garbanzo bean Also called chickpeas, garbanzo beans have been a common
ingredient in the Middle East, South Asia, Africa and the Mediterranean for thousands of years. They have a neutral, mild and nutty flavor that can sneak protein into a salad. But they also do well in Indian curries and other bold- flavored, savory entrées. Having a party and want to serve a guilt-free snack? Whip up some hummus to pair with cut veggies or whole-wheat pitas.
5. Pink bean A relative of the kidney bean, the pink bean has a small oval shape and pale pinkish skin and a rich, meaty flavor. Popular in Caribbean countries, pink beans
are used in a variety of staple recipes, such as Caribbean rice and beans. Traditional dishes sometimes combine bold flavors such as red pepper, garlic and onion with the sweetness of coconut milk or plantains. This bean variety is also popular in Southern cooking for making sweetened baked beans.
Tip:
Wary of beans’ “musical fruit” reputation? Soaking, pressure cooking and adding certain spices are touted as effective for aiding in digestion.
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