UPFRONT/EAT
Bean Counter
We asked chef Charlie Layton of Basic Kitchen in Charleston, South Carolina, for his favorite dry bean choices. Plus: other varieties and tips to consider
1. Secret ingredient: Adzuki beans!
2. Great Northerns thicken soup, sauces
3. Fava bean falafels
4. Lima bean succotash. Yum!
5. Chili your way: kidney beans, black, pinto…
BLACK
Native to: The Americas
Flavor: Earthy; mushroomlike
Best uses: Served with rice; added to soups; in bulked-up veggie burgers
Cooking tip: Before cooking, most dry beans should be soaked in water for at least four hours, then drained.
GREAT NORTHERN
Native to: The Americas
Flavor: Mild, nutty
Best uses: Classic baked beans; added to soups or stews
Cooking tip: To skip the soak, use a multicooker.
Also consider: Other white beans include navy beans and cannellini (a.k.a. white kidney beans)
FAVA/BROAD
Native to: Mediterranean and Middle East
Flavor: Creamy mouthfeel, earthy, with a hint of sweetness
Best uses: Egyptian-style falafel; hummus; salads
Cooking tip: Add baking soda to soaking water to loosen skins. Remove skins from water after cooking.
CHICKPEA/GARBANZO
Native to: Mediterranean and Middle East
Flavor: Buttery
Best uses: Hummus; marinated; reserve can liquid/cooking water for plant-based egg alternative
Cooking tip: For hummus, soak for 12 hours with baking soda. Boil without salt.
LIMA/BUTTER BEAN
Native to: The Americas
Flavor: Lightly sweet and mild
Best uses: Sott’olio (preserved in seasoned olive oil); salads; veggie burgers
Cooking tip: Simmer fresh young beans, unsoaked, in salted water.
Also consider: Gigante, popular in Greek cuisine
KIDNEY
Native to: The Americas
Flavor: Slightly sweeter than white beans but very tender
Best uses: Caribbean-style rice and peas; chili
Cooking tip: Want to use canned beans?
Also Consider: Try to find “no salt added” versions.
Red beans, popular in Creole dishes
PINTO
Native to: The Americas
Flavor: Creamy, slightly nutty and smooth in texture
Best uses: Chili; various beans and rice dishes
Cooking tip: Skim any scum off cooking water.
Also consider: Black-eyed peas (yes, they are beans), Anasazi and cranberry
ADZUKI
Native to: Asia
Flavor: Noticeably sweet, nutty
Best uses: Salads; sweet applications such as plant-based brownies
Cooking tip: There’s no need to soak beforehand. These cook up quickly. Simmer with a 1-4 ratio of beans to water. —Kelsey Ogletree