DARK RED KIDNEY BEANS

Description:  Large, kidney shaped, deep reddish-brown, robust full bodied, soft texture.

Cooking Time:   1-1/2 to 2 hours.

Comments: Called chickpeas; popular in Middle Easern, Indian dishes

Uses: Most often used in hummas, falafels and curries.

PINTO BEANS

Description:  Medium ovals; mottled beige and brown color; earthy flavor and powdery texture.

Cooking Time:  1-1/2 to 2 hours

Comments:  Closely related to red kidney beans; when cooked, lose mottling and turn brown.

Uses:  Most often used in refried beans, great for Tex-Mex and Mexican bean dishes.

NAVY BEANS

Description:  Small white ovals; mild flavor with powdery texture.

Cooking Time:   1-1/2 to 2 hours.

Comments:  Also known as pea beans. 

Uses: Most often used in pork and beans or baked beans; used in soups and stews; great pureed.

SMALL RED BEANS

Description:  Dark red color, with flavor and properties similar to Dark Red Kidney bean, only smaller.

Cooking Time:  1-1/2 to 2 hours

Comments:  Also called Small Red Mexican bean.

Uses:  Most often used in soups and Creole dishes.

BLACK BEANS

Description:  Medium black-skinned ovals; earthy, sweet flavor with a hint of mushrooms.

Cooking Time:   1-1/2 to 2 hours.

Comments:  Also called turtle bean, Mexican black and Spanish black bean.

Uses: Most often used in thick soups or with rice; basic for many Mexican, Caribbean and Latin American soups and side dishes.

CRANBERRY BEANS

Description:  Small rounded beans with a creamy texture and subtle nut like taste that are ivory in color with red markings that disappear on cooking.

Cooking Time:  3/2 to 1 hour

Comments:  Also called Small Red Mexican bean.

Uses:  A favorite in northern Italian, Spanish and Portuguese cuisine.