Black Speckled Beans are large purple beans with a black mottling or speckled effect. The Black Speckled Bean is also sometimes known as The Scarlet Runner Bean and the Oregon Lima Bean. With a great nutty flavour they are often used in soups, salads and ragus. As with most others, these legumes are low in saturated fat and high in protein and fiber.
Black Turtle Beans are a small, shiny variety of Common Beans sometimes referred to Black Beans or Black Kidney Beans. High in protein and fiber and low in fat – Black Turtle Beans have a meaty texture that makes them a perfect edition to soups, stews and veterinarian dishes. Traditionally, Black Turtle Beans can be found in Creole, Cajun and North Indian cuisine.
Blue Peas, or as they are more commonly known Green Peas, are perhaps the most common dried pea grown within the UK. Blue Peas are used in the preparation of many dishes such as mushy peas, soups sauces and casseroles. They can also be fried and roasted to produce snack foods.
The Borlotti bean, also known as the Roman bean or romano bean is a variety of cranberry bean bred in Italy to have a thicker skin. It is used in Italian, Portuguese, Turkish, and Greek cuisine.
Brown Kidney Beans are often just referred to as Brown Beans. They have an amazingly soft, buttery texture and like many other pulses and legumes they have the unique ability to produce nitrogen and so increase the fertility of the soil as they grow.
Brown Lentils retain their shape well when cooking and have a slightly stronger flavour than the Green Lentil. Brown Lentils are a great way to add fiber and protein to a dish – use them in soups, stews, rice dishes or even savoury bakes!
Butter Beans, like many other legumes, are a good source of dietary fibre, and a virtually fat-free source of high-quality protein and potassium. Creamy in colour, Butter Beans have a soft, floury texture when cooked. Use them to make pâté, add them to stews or eat them cold in bean salads.
Cannellini Beans originate from Italy and are creamy white in colour with a slight kidney shape. When cooked, they have a fluffy texture and a slightly nutty, mild flavour. Use Cannellini beans in the classic Italian soup minestrone to give your dish an authentic taste.
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine), ground and shaped in balls and fried as falafel or stirred into a batter and baked.
Continental Lentils are sometimes referred to as Green Large Lentils or Continental Lentils or Green Laird Lentils. As one of the first crops to be domesticated, Continental Lentils are one of the most popular lentil crops today. Common in many world cuisines, Continental Lentils provide a rich source of dietary fibre and protein and other micronutrients such as; folate, thiamine, phosphorus and iron.