Cookbook:Common Bean
| Common Bean | |
|---|---|
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| Category | Pulses |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
The common bean is a variety of legume with many cultivars, all from the species P. vulgaris.[1][2] This chapter will cover the shelled beans only—for those eaten immature in their pods, see the chapter for green beans.
Characteristics
[edit | edit source]This variety of bean is much like other pulses. One important consideration, however, is the presence of the toxin phytohemagglutinin in these beans, especially in red kidney beans.[3] See the section below on their preparation for more information.
Varieties
[edit | edit source]A number of names have been given to this group of beans, and there are many varieties.[1] Some call them all haricots or kidney beans;[4][5] others reserve "haricot" for the white varieties and use "kidney" for the rest.[5][4][2] Several common types are described below.
- (Red) kidney bean: large and kidney-shaped; color is anywhere from pink to dark reddish brown; full flavor and firm texture.[6][4]
- Cannellini bean: also called white kidney bean; mid-size and white in color; thin skin with mild, nutty flavor.[6][4]
- Navy bean: also called Yankee bean; small in size and rounded in shape; white color and mild flavor; needs long cooking[6][2]
- Great northern bean: large, white, and rounded; delicate flavor[6]
- Black (turtle) bean: large with black color; full, sweet flavor[6][2]
- Cargamanto bean: also called cranberry bean; small size; red-and-white splotched; nutty flavor[6][2]
- Flageolet bean: small size and kidney-shaped; pale green color; mild and delicate flavor[4][6][2]
- Pinto bean: also called red Mexican; medium in size with speckled coat[4][6]
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Red kidney beans -
Pinto beans -
Black beans -
Cannellini beans -
Cranberry beans
Selection and storage
[edit | edit source]Some varieties may be eaten fresh after shelling, while others are dried for long-term storage.[2] Store dried beans like other pulses away from light, heat, and moisture.
Preparation
[edit | edit source]This group of beans must be cooked well in order to destroy the toxic phytohemagglutinin they contain. After softening (such as by soaking), the beans must be cooked at a boil (>200°F/93°C) for at least 10 minutes.[2][3][7] Slow cooking at low heat without this boiling step makes the toxin even more dangerous than in the raw beans.[3][7] Even if the beans are tender, they can still be toxic if they have not been boiled for the requisite time.[2] Commercially canned beans do not need to be boiled, since they are already been sufficiently heat-treated.[3]
Use
[edit | edit source]Common beans may be prepared by simple boiling or stewing, and they may be incorporated into a variety of other preparations.[1]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d e f g h i Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
- ↑ a b c d e f Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
- ↑ a b c d e f g h The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.