Synonyms: dried beans = shellouts
Equivalents: For most beans: 1 pound dried beans = 2 cups dried = 4 - 5 cups cooked beans
Beans are low in fat and loaded with nutrients, and we'd probably eat more of them if they weren't also loaded with flatulence-producing enzymes. There are ways to enjoy beans without having to forego social appointments, however. One is to change the water from time to time while you're soaking or cooking the beans. Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine. It also helps to cook the beans thoroughly, until they can be easily mashed with a fork. Most bean aficionados prefer dried beans, but canned beans are also available. These don't need to be cooked, but they tend to be saltier and less flavorful than reconstituted dried beans.
aduki bean See azuki bean.
adzuki bean See azuki bean.
anasazi [a-na-SAH-zee] beans These heirloom beans are sweet, fast-cooking, and reputed to cause less flatulence than other bean varieties. They're great for making refried beans. Equivalents: 1 pound of dried beans = 2 cups of dried beans = 6 cups of cooked beans Substitutes: cranberry beans (these take longer to cook) OR pinto beans (not as sweet or flavorful; takes longer to cook) OR equal parts pinto beans and cranberry beans (takes longer to cook) See also: BEANS, DRY
appaloosa bean = purple appaloosa bean Notes: These heirloom beans have markings like Appaloosa ponies. They're often used to make chili and soups. Substitutes: pinto bean OR black bean
asuki bean See azuki bean.
azuki bean = adzuki bean = Tiensin red bean = aduki bean = asuki bean = field pea = red Oriental bean = feijao bean = red chori Equivalents: 1 cup dried yields 3 cups cooked beans Pronunciation: a-ZOO-kee Notes: The Japanese use these small red beans to make sweet red bean paste, but they're also good in rice dishes or salads. Azuki beans are sweet and relatively easy to digest, so they won't make you as gassy as other beans. They also don't take as long to cook. Substitutes: black azuki beans OR red kidney beans OR Tolosana beans
baby lima bean See lima bean.
bayo bean Substitutes: red bean
black azuki bean = black adzuki bean = black aduki bean = asuki bean Equivalents: 1 cup dried yields 3 cups cooked beans Pronunciation: a-ZOO-kee Notes: This is a black version of the more common red azuki bean. Like their red relatives, black azuki beans are sweet and relatively easy to digest, so they won't make you as gassy as other beans. They also don't take as long to cook. Substitutes: azuki beans
black bean = turtle bean = black turtle bean = turtle soup bean = Mexican black bean = Spanish black bean = frijole negro Equivalents: 1 pound of dried beans = 2 cups dried beans = 6 cups of cooked beans Notes: These beans are a staple of Latin American and Caribbean cuisine, where they're used to make side dishes, soups, bean dips, and salads. They have a strong, earthy flavor, so they're often combined with assertive flavorings. Don't confuse black beans with fermented black beans. Substitutes: appaloosa bean OR calypso bean (These are less flavorful than black beans, but they cook faster.) OR black soybeans (Unlike black beans, these won't darken the sauce they're cooked in.) OR azuku bean
bolita bean Substitutes: pinto OR anasazi
bonavist bean See lablab bean.
borlotti bean See cranberry bean.
Boston bean See navy bean.
broad bean See fava bean.
brown speckled cow bean = speckled brown cow bean Notes: These heirloom beans are great in soups.
butter bean 1. fava bean 2. lima bean
cannellini bean = white kidney bean = fazolia bean Equivalents: 1 cup dried beans yields 2 1/2 cups cooked beans Notes: You've probably already encountered this Italian bean in minestrone soup or a bean salad. It's prized for its smooth texture and nutty flavor. Substitutes: fresh cannellini bean OR Great Northern bean OR navy bean OR calypso bean (black and white coloring; takes less time to cook) OR flageolets
calypso bean = yin yang bean = orca bean Equivalents: 1 cup dried beans yields 3 cups cooked beans Notes: Cooking these beautiful beans in lots of water helps keep them from losing their distinctive coloring. Substitutes: cannellini beans (These are all white, and they take longer to cook than calypso beans.) OR black bean (These have a stronger flavor than calypso beans.)
chili bean = pink bean Notes: These are very similar to pinto beans, only they're smaller and rounder. They're often used to make chili and refried beans. Substitutes: pinto bean OR rattlesnake bean OR red kidney bean
Christmas lima bean = chestnut lima bean Notes: These taste a bit like chestnuts when cooked. Substitutes: lima beans
coco bean = coco blanc bean Notes: The French use these beans for their cassoulets. Substitutes: haricot beans OR navy beans
cranberry bean = borlotti bean = saluggia = shell bean = salugia bean = crab eye bean = rosecoco bean = Roman bean = fagiolo romano Notes: These have an excellent, nutty flavor, and are commonly used in Italian soups and stews. Substitutes: fresh cranberry bean OR tongues of fire beans (very similar) OR cannellini bean OR Great Northern bean OR pinto bean OR chili bean
dermason bean See whit bean
Egyptian bean See lablab bean.
Egyptian white broad bean Substitutes: chickpeas
English bean See fava bean.
eye of the goat bean = eye of goat bean Notes: This heirloom bean stays firm and richly colored after cooking, so it's great as a side dish or in salads.
faba See fava bean.
fava bean = broad bean = butter bean = Windsor bean = horse bean = English bean = fool = foul = ful = feve = faba = haba = habas Pronunciation: FAH-vah Notes: These meaty, strongly flavored beans have been around for ages, and they work well in sides dishes, soups, or salads. The larger ones are the best. Tender fresh fava beans are available in the fall and are much better tasting than canned, dried, or frozen ones. Fresh young fava beans need only be shelled, but mature beans must also be peeled to rid them of a waxy skin that surrounds each bean. The best way to do this is to blanch the shelled beans for a minute in boiling water, then plunge them into cold water, and then pull off the skins. Substitutes: fresh fava beans OR lima beans OR brown beans (These are sometimes called Egyptian brown beans. They're smaller, but a very close substitute.) OR chickpeas OR soybeans (in a pinch)
fayot See flageolet.
feve See fava bean.
field pea See azuki bean.
fool See fava bean.
foul See fava bean.
frijole negro See black bean.
Fuji mame See lablab bean.
ful See fava bean.
great Northern bean Notes: These mild white beans are often used in cassoulets and stews. Substitutes: navy bean OR cannellini OR flageolets OR lima beans (dried)
haba See fava bean.
habas See fava bean.
horse bean See fava bean.
hyacinth bean See lablab bean.
Indian bean See lablab bean.
Jackson wonder bean Notes: This is a good choice for soups.
kidney bean Notes: This is a family of sweet kidney-shaped beans that comes in different sizes and colors. Varieties include cannellini beans, flageolets, and red kidney beans. Substitutes: navy bean
lablab bean = hyacinth bean = bonavist bean = Egyptian bean = Fuji mame = Indian bean = val Notes: These beans can be brown, reddish-brown, or cream colored, and they're easily identified by a white seed scar which runs along one edge. They have a pleasant nutty flavor, but they need to soaked and peeled before cooking. Skinned and split lablab beans, called val dal in Hindu, are more convenient to use. Both whole and split beans are available in Indian markets. Substitutions: black-eyed peas OR split peas
lima bean = butter bean = Madagascar bean = wax bean Pronunciation: LIE-muh Notes: With their buttery flavor, lima beans are great in soups or stews, or on their own as a side dish. The most popular varieties are the small baby lima bean = sieva bean and the larger Fordhooks. You can get limas fresh in their pods in the summer, but many people prefer to use dried lima beans. Shelled frozen limas are a good substitute for fresh, but canned limas aren't nearly as good. The biggest downside is that lima beans are harder to digest than other beans. Substitutes: fresh lima beans OR fava beans (more flavorful) OR soybeans
lingot bean Notes: The French use these for their cassoulets. Substitutes: navy bean
lupini bean = tremmocos Notes: These large Italian beans resemble fava beans, only they're slightly bitter. They're often marinated and served in salads. Substitutes: fava bean OR lima bean
Madagascar bean See lima bean.
maicoba bean = mayocoba bean = Peruvian bean = azufrado bean = Peruano bean = canaria bean = canario bean Substitutes: pinto bean
marrow bean Notes: These large white beans are said to taste like bacon. They're great pureed in soups. Substitutes: navy bean (smaller and less flavorful than marrow)
Mexican black bean See black bean.
mortgage runner bean = mortgage lifter bean Notes: These beans have a rich, creamy consistency that works well in soups and casseroles. Substitutes: Great Northern bean OR navy bean OR cannellini bean
mung bean = mungo bean = mung pea = green gram Notes: Whole mung beans are small and green, and they're often sprouted to make bean sprouts. When skinned and split, the beans are flat and yellow, and called moong dal. Substitutes: pigeon pea
navy bean = Yankee bean = white pea bean = pearl haricot = Boston bean = Boston navy bean = pea bean = haricot blanc bean = small white bean = haricot bean = fagioli Notes: These small white beans are commonly used to make baked beans, but they're also good in soups, salads, and chili. They're relatively difficult to digest. Substitutes: great Northern bean (larger) OR dried lima beans OR cannellini OR flageolets
pea bean See navy bean.
pearl haricot See navy bean.
pink bean See chili bean.
pinto bean Equivalents: 1 pound of dried beans = 2 cups dried beans = 6 cups of cooked beans Notes: The dried beans are beige with brown streaks, but they turn a uniform pinkish-brown when cooked. They're often used to make refried beans and chili. Substitutes: chili bean OR rattlesnake bean OR red kidney bean OR anasazi bean (sweeter than pinto) OR Roman bean OR borlotti bean OR cranberry bean (larger) OR azuki bean
rattlesnake bean Equivalents: One cup dried beans = 2.5 cups cooked beans Notes: A pinto bean hybrid, the rattlesnake bean gets its name from the way its bean pods twist and snake around the vines and poles. These beans are great for making chili, refried beans, soups, or casseroles. Substitutes: pinto bean OR chili bean OR red kidney bean
red ball bean = frijo bola roja
red bean = small red bean = Mexican red bean Notes: These are similar to red kidney beans, only smaller, rounder, and darker. In the Southwest, they're often used to make refried beans and chili. In Louisiana, they're used to make the classic red beans and rice. Substitutes: pinto bean (Good for making refried beans and chili.) OR red kidney bean (These are larger, but they're good for making red beans and rice.) OR azuki bean
red eye bean See European soldier bean.
red kidney bean = rajma Notes: These gorgeous and versatile beans are often used in chili, refried beans, soups, and salads. Substitutes: red bean OR pinto bean OR chili bean OR Tolosana bean OR azuki beans OR Roman bean
red Oriental bean See azuki bean.
rice bean Notes: These tiny beans don't require soaking and cook in just 15 minutes. Some cooks use them instead of rice to make risotto. Substitutes: rice OR lentils
saluggia See cranberry bean.
scarlet runner bean = runner bean Equivalents: One cup dried beans = 3 cups cooked beans. Notes: These large beans are very flavorful, and they work well in salads or as a side dish. Young pods can be cooked and served like green beans. Substitutes: lima beans OR Great Northern bean
shell bean 1. cranberry bean 2. dried beans
soya bean See soybean.
soybean = soy bean = soya bean Notes: This nutritional powerhouse is extremely versatile--it's used to make salad oil, tofu, soy sauce, meat analogs, soy milk and cheese, and many other ingredients. The actual beans need to be soaked a long time and are somewhat hard to digest, but they're extremely nutritious.
Spanish black bean See black bean.
Spanish Tolosana bean See Tolosana bean.
Steuben yellow bean = Steuben yellow eye bean = butterscotch calypso bean = molasses face bean = Maine yellow eye Notes: This heirloom bean is sometimes used to make Boston baked beans. Substitutes: navy bean OR great Northern bean Swedish brown bean Notes: These pretty brown beans are especially good in soups. Substitutes: cranberry bean OR pinto bean
tepary bean = tapary bean = moth dal Shopping hints: This was a staple of Native Americans in the Southwest. It's good for making refried beans and chili. Look for it in health food stores. Substitutes: navy beans OR pinto bean
Tiensin red bean See azuki bean.
Tolosana bean = Spanish Tolosana bean = Prince bean Notes: These beans are especially good in seafood dishes. Substitutes: red kidney beans OR azuki beans tongues of fire bean Equivalents: One cup dried beans = 3 cups cooked beans. Notes: This bean is a close relative of the cranberry bean. Despite its name, it's not hot at all. Substitutes: cranberry beans trout bean = Jacob's cattle bean = forellen bean Notes: This German heirloom bean is relatively sweet. It's especially good in soups and casseroles.
turtle bean See black bean.
vallarta bean Substitutes: navy bean
wax bean See lima bean.
whit bean = dermason bean
white kidney bean See cannellini bean.
white pea bean See navy bean.
Windsor bean See fava bean.
Yankee bean See navy bean.
yellow Indian woman bean Substitutes: pinto bean
Copyright © 1996-2005 Lori Alden