Borlotti beans
Oval shaped, pale brown plump beans that have a sweet flavour with a creamy, smooth texture. Buy borlotti beans dried or canned, cannellini beans can be used instead of borlotti beans. Dried beans must be soaked and cooked before use.
Uses: In salads, bakes and casseroles.
To store: Store in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days.
To prepare: Soak dried beans in cold water for at least 8 hours or overnight, then drain and rinse. Place in a large saucepan and cover with water and boil for 1-1½ hours or until tender. Drain and serve or add to recipes.

Broad beans
Just one of the varieties of green bean, broad beans are usually removed from the pod before cooking. They have a distinctive flavour and a smooth, creamy texture.
Seasonal availability: June to August.
Uses: As an accompanying vegetable served with fresh herbs such as parsley, chives, dill or thyme.
To store: Keep in the fridge for 2 to 3 days.
To prepare: To remove the beans from the pod, snap off one end of the pod and split it open to reveal the beans.
To cook: Cook in boiling water for 5-15 minutes until just tender, really fresh smaller beans will cook quickly.

Flageolet beans
These beans are small and pale green and are in fact haricot beans harvested while young and tender.
Uses: As a salad vegetable or serve hot with meat, especially lamb or a firm-fleshed fish such as monkfish.
To store: Store in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days.
To prepare: Soak the dried beans in water for 5 hours and drain. Place the beans in a saucepan and cover with water, boil briskly for 10 minutes. If the beans are to be used in a recipe, then follow the recipe. If the beans are to be cooked, simmer for 1-1¼ hours until tender. Five minutes before the end of cooking time, add salt to taste. Drain and serve.

French beans
Also called haricots verts, these are best purchased when young and small enough to eat whole.
Seasonal availability: All year round.
Uses: Vegetable accompaniment, salads.
To store: Keep in the fridge and use within 5 days of purchase.
To prepare: Wash the beans, top and tail and boil in salted water for 5-10 minutes until tender but still crisp. If they are to be used in salads, drain the beans after cooking and plunge into cold water, this is known as refreshing and will help to keep them crisp and green.

Posted in recipes, cooking, food by Lisa - January 18th, 2007 |
Tags: recipe, beans

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