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Beans

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Beans are one of the most popular of all of the world’s foods, and their use dates all the way back to the beginning of recorded history. They were a year-round source of nutrients for the ancient Greeks, Egyptians. They’re among the most nutritious, economical foods available.
Beans are a one of the world’s most popular superfoods for a reason. They’re packed with a powerful combination of protein, fiber, vitamins and minerals that help people stay healthy and fight disease.

Borlotti - Used all throughout the countries of Italy, Spain and Portugal. They are cream colored with red speckled markings and turn light brown when cooked. They have a creamy texture and a sweet, nutty flavor. They are popular in Italian dishes and can be used in excellent in soups and stews, as well as cold bean salads.
Cannellini - These ivory legumes are very versatile. Originally cultivated in Argentina and loved dearly in Italy. The Cannellini beans are also known as white kidney beans. With a mild, nutty flavor and creamy texture, can be enjoyed in soups, salads and pasta dishes.
Great Northern - Popular in France for making cassoulet (a white bean casserole) and in the whole Mediterranean where many beans of a similar appearance are cultivated. These beans have a delicate flavor, thin skin, and are flat, kidney shaped, medium-sized white beans. Great Northern Beans are high in fiber, a good source of protein and iron, and are fat, sodium, and cholesterol free.

Fava bean plants (Vicia faba) are among the oldest known cultivated plants, these legumes were most likely first grown in Neolithic times, about 6000 years ago, in Persia and Egypt.
Traces of fava beans have been found in the tombs of Egyptian pharaohs. Over the centuries, these beans—along with other legumes such as chickpeas and lentils—became a major part of the Mediterranean food.
Today, fava beans are consumed in most of the world’s countries.