Beans & Lentils
Certified Organic Black Eyed Beans from Turkey.
Also referred to as black-eyed peas or goat peas, black-eyed beans are small in size and white in color, save for a black blotch at their center. Despite their confusing name, black-eyed beans do in fact taste quite bean like, which is to say, starchy and earthy.
To prepare them, soak them overnight and simmer them for about 45 minutes. Then you’ll be free to dress them up in various dishes.
Certified Organic Black Turtle Beans from Argentina.
Also known as black-seeded beans or simply black beans, turtle beans are beans that are distinguished by their black skin over a light tan or cream flesh. Turtle beans tend to be somewhat smaller than other types of beans, and offer a slightly sweet taste to any recipe that calls for the inclusion of the beans.
Native to South America, the beans are now grown in several parts of Mexico and the Caribbean, and are often included in many different Mexican and Latin American recipes. The beans should be allowed to soak overnight for the best results in terms of consistency. Before cooking the turtle beans, they should be thoroughly drained, and rinsed in a colander. There are a number of different ways to season the beans, including the use of a small amount of salt and a little bit of olive oil.
Certified Organic Kidney Beans from Argentina.
Kidney beans have a firm skin and fluffy inside, so they readily hold up in meaty dishes like chili or a veggie burger patty. All beans contain lectins, which are proteins that can be toxic if the beans are not cooked thoroughly. That said, red kidney beans are particularly high in one type of lectin, so take care to prepare them properly. To this end, soak your beans for 24 hours before boiling them on high for at least 20 minutes.
Certified Organic from British Columbia, Canada.
French lentils are a variety of green lentils. What sets them apart from standard green lentils is their slightly darker hue and smaller size. They’re about one third the size of standard green lentils. They are special because they hold their shape better than pretty much any other type of lentils, so they are the ideal contender for salads as well as light soups, when you’d rather the lentils in the pot not turn to mush. Their flavor is also slightly different than other types; it’s a bit nutty and peppery, with a slight mineral-like, earthy flavor.
These lentils are grown in beautiful British Columbia on healthy organic soils. It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.
Storage: Store lentils in an airtight container in a cool, dry and dark place, for up to 12 months. Cooked lentils will keep fresh in the refrigerator for about three days if placed in a covered container.
Certified Organic Mung Beans from Argentina.
Mung beans are small, round, and have a green coat. They can be sprouted and enjoyed in classic Asian dishes like Japanese enoki and shitake soup, hulled and split to stew into curative Indian dishes like kitchari, and even made into powders and pastes for smooth treats like Korean mung bean jellies. Apart from their versatility, they standout nutritionally, delivering high levels of iron, magnesium, and a whole host of B vitamins per serving.
Whole mung beans benefit from being soaked for at least 4 hours before being cooked for about 40 minutes.
Certified Organic Navy Beans from Turkey.
Navy beans are a rich source of folate, magnesium, potassium and other nutrients that help in weight loss, trigger metabolism and regulate blood sugars.
To cook navy beans: soak them overnight, strain them, add fresh water and boil for about 60 mins. Navy bean skins are often tough due to their cell structure. Generally soaking them in salted water softens them up.
Certified Organic Pinto Beans from Turkey.
Pinto beans are medium in size and when dry, they have a speckled beige and brown exterior. Interestingly, they transform in the pot and turn completely brown as they cook. Pinto beans were originally cultivated in Peru before they were spread throughout the Americas. Today, it’s the most popular bean in the United States and is particularly well known as the bean of choice for refried beans and burritos. But this certainly doesn’t limit you, the Turkish also enjoy them in this simple dish of pinto beans, dredged in olive oil. Pinto beans have a mild, nutty flavor and a velvety texture when cooked, so they readily take on the flavors you cook with.
How to cook: soak beans overnight, strain soaking water, boil on stove for up to 1.5 hrs.