Class & Usage of Dry Beans From Northarvest Country

DARK RED KIDNEY:  Cooked whole, used in the classic three-bean salad, chili and many bean casserole and soup mixtures.  Dark Red Kidneys are popular worldwide.  They add a splash of color and texture to any dish.

CRANBERRY: This member of the white bean family is mainly exported to Italy.  Cranberry beans are excellent in Italian dishes and serve as the main ingredient in Cranberry Bean Succotash -- a popular New England area recipe.

PINK: Pink beans supplement the supply of edible beans used in in canned chili and other products.  Most commonly dry bagged, Pink beans are delicious when served barbecue style or cooked with spicy seasonings.

BLACK: The Black bean is a staple in such delicacies as Black Bean Soup and the Brazilian national dish Feijoada.  The earthy flavor and dark color of black beans make them a favorite, simple vegetable side or main dish, and salad or salsa.

LIGHT RED KIDNEY:  A lighter, tender-skinned version of the Dark Red Kidney.  Featured in creole recipes for red beans and rice, Light Reds star in chili, salad, sop and refried beans.

NAVY:  This versatile white bean is commonly used in canned baked beans and in dry bagged form for boiling and baking.  Navy beans are perfect in soups and baked bean dishes.

PINTO:  Used in the U.S. and exported to markets around the world, these medium-sized beige and brown beans are usually dry bagged or canned.  They make excellent refried beans, bean paste, chili and other Mexican dishes.  They are excellent in baked bean recipes and casseroles.

SMALL RED:  A small version of the Dark Red Kidney, Small Reds are canned or dry bagged.  They are interchangeable with kidney beans in any recipe.

GREAT NORTHERN:  Great Northerns go well in baked bean recipes and casseroles.  Their delicate flavor also makes them a good choice for salads.