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Refers to various types of beans that have been dried in order to preserve them for future use. Among the most popular dried beans are navy, black, pinto, and kidney, which are available in bulk or in small packages.

A name given to a group of beans that are basically white in color and have similar textures and flavor.

A sprout from newly germinated beans harvested for use as a vegetable. The sprouts can be obtained from a variety of beans and seeds with alfalfa, broccoli, and mung bean sprouts among the most commonly sought.

An Italian soup made in the manner of a traditional bean soup from the region of Tuscany. Tuscan White Bean Soup consists of a water-based broth which combines the flavors of the ingredients to provide an earthy bean flavor with a hint of tomato.

A variety of legume that is small and oval-shaped, pale pink in color, and grown throughout the world.

A dried kidney shape bean that is reddish brown in color, strong flavored and has a slight mealy (powdery) texture.

A popular type of small bean with a cream-colored flesh and black skin that has a slightly sweet flavor and a mealy texture.

A small, oval bean, reddish-brown to maroon in color, and native to China. It is usually sold in a dried form, but can also be purchased as a paste or flour.

A small snap green or yellow bean that is long and straight in shape, tender in texture, yet crisp and very tasty.

Also known as a chickpea, a garbanzo bean is a round, tan-colored legume with a slightly nutty flavor.

A variety of flour that is most often used in East Indian cooking. Garbanzo beans, also known as chickpeas, are processed into a flour that is very similar to millet providing a rich sweet flavor to baked foods.

A coagulation of the milky liquid that is extracted from soybeans. A soft, cheese-like substance, more popularly known as tofu.

A vanilla flavored powder that is made by grinding dried vanilla beans into a fine textured powder. When heat is applied to the ingredients, Vanilla Powder holds its flavor better than a vanilla extract, making it best suited for flavorings used for foods that are heated in some manner, such as baked goods or tea and coffee.

An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.