Posted by Marla Hudgins on January 12, 2010, 2:17 pm
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Different Beans, Different Flavors Beans are as different as they are alike; each variety has its own color, texture and taste. Substituting one bean for another gives a recipe many possibilities. Black Beans: give an earthy, smoky flavor. Go well with other beans, but give off a grayish color. Red Kidney: Not always dark red; can be pink or brown. Sometimes sold as chili beans. Split Peas: called field peas when whole. Grown specifically for drying, they come in yellow or green. Yellow Eye: Also called cowpea; when the "eye is black, called black eyed peas. Pinto: turn pink when cooked; most often used in Tex Mex recipes. Somewhat bland, they're a good addition to recipes whose ingredients provide extra flavor. Ansazi: Sweet and mealy; a true old time bean, sometimes hard to find. But worth it. Navy: because of the long baking time needed for making baked beans, it's best to use navy beans rather than white kidney beans. Their firmer texture holds up better Source is David