Beans and Peas, Snap Beans, Green, Wax, Yellow, Fava, Haricot Verts, Dragon Beans, Black Eyed Peas, Purple Hull Beans, and More


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	Beans & Peas Dating back through history, peas and beans have been a staple in our diet and still are a significant source of nutrients in many cultures. Peas were even found in ancient Egyptian tombs. Eaten dried, fresh or cooked. Just Peas is a great dried snack.
	Snap Bean
	Unlike other beans, you can eat the pod and seeds of the snap bean. Called String Beans because of the string in their vein. Snap Beans can be steamed, stir-fried, blanched, or sautéed until tender. They can be eaten warmed as a side dish or room temperature in salads. They come in a variety of colors so mixing more than one can add contrasting color to your plate! Bush Beans or Pole Beans? Bush Beans are easier to harvest because a machine can be used. Pole Beans are tastier.
	Green Beans are green. They can be snipped at one end and de-stringed though most beans are bred not to have the strings these days. Keep them whole or cut them into bit size pieces. Then you can par boil them by dropping them into rapidly boiling salted water for 2-5 minutes. Then sauté them or use them in a salad or casserole.
	Green Beans and Mushroom Sauté - Sauté Cremini mushrooms with onions and garlic. Make sure not to crowd the pan so the mushrooms don't steam and actually sear nicely. Then add some fresh (or dried) thyme and cream to make a thick sauce and cook the par boiled Green Beans covered (or bake them) in that sauce until it thickens and the Green Beans rich the desired consistency. Talk about delicious! Green Bean and Mushroom Cream Sauce Green Bean Recipes from About Great Green Bean Recipes from Bushel of Beans Green Bean Recipes Slimmed Green Bean Casserole Green Beans and Almonds Green Bean Salad with Tomatoes Thai Green Beans with Mint Orzo, Green Beans and Feta Sesame Green Beans Green Beans with Bell Peppers and Teriyaki Malaysian Potatoes & Green Beans
	Blue Lake Beans are stringless and more flavorful Green Beans. They are mild and sweet. Considered a gourmet bean and the chosen bean of many. They have a less beany flavor and a wonderful crunch so don't overcook them. Gently steam or blanch them for optimal flavor or follow your favorite Green Bean recipe.
	Royal Burgundy Purple Heirloom Beans are a glorious glossy purple snap bean! Try adding them raw to salads or to your crudités. Cut and display the contrasting purple exterior with the green interior. Barely sauté or steam, . Once cooked, they will turn dark green. Can also be added to soups or frozen for later.
	Rattlesnake Heirloom Pole Bean is a large green snap bean with purple streaks. Said to be one of the best tasting beans, try munching on them raw, sauté, or steam. Great added to soups as well as on their own.
	Wax Beans are basically yellow Green Beans and can be cooked and used in the same way. They add a nice color contrast in bean salads. They are a bit waxy in texture and are not as flavorful as the Green Bean.
	Haricot Verts - The best Green Bean, the French Filet Bean, called the Haricot Verts in French, is served at fine restaurants. It is a slender and more flavorful, stringless green bean. Simply add them to boiling salted water and cook for about 4 minutes, until they are crisp-tender. Then shock them in an ice bath to set their color and stop their cooking. Drain. To serve warm, sauté them gently in butter or olive oil and season with salt and pepper. From warm side dishes to salads, this is THE Green Bean.
	Black-Eyed Peas have a black "eye" and are also known as Cow Peas. They go great with greens and rice! A favorite in Southern cooking, fresh black-eyed peas need no soaking like the dried version. The fresh version is creamy and has a lighter flavor. Just take them out of their shells (kids are good to help do that) and rinse them, then bring the water to a boil and simmer until tender. Use warm with a little butter as a side, maybe add some bacon. Mix them with rice. Add them to soups and stews. Puree them into a mash. Make them into fritters. Sprout them! You can even fry them (like stove top pop corn) as a snack or added crunch to salad. Try them cold on a salad. Hoppin John is a traditional New Year dish made with greens and rice and black-eyed peas. Diana Rattray from About.com explains "One of the more popular ways of cooking black-eyed peas is the dish called "Hoppin' John", a traditional African-American dish served on New Year's day for good luck. There are almost as many theories as to how Hoppin' John got its name as there are ways to cook the dish. One story attributes the name to the custom of inviting guests to eat with, "Hop in, John." Another suggestion is that it is derived from an old ritual on New Year's Day in which the children of the house hopped once around the table before eating the dish. Whatever its origin, it was definitely a staple for many in the early South, and remains an important dish today." Fresh Black-eyed Peas come in the pod or out and have a green tint. The cooking time is less for fresh and no presoaking is necessary. Here's a Vegan Version of Spicy Hoppin' John or a more traditional Version of Hoppin' John Try Namibian Black-Eyed Peas or Black-Eyed Peas with Chard, Kale Black-Eyed Pea & Lentil Soup, more Black-eyed Pea Recipes or more
	Purple Hull Beans look like Black Eyed Peas only have a Purple to Pink-Purple eye and the tips of the green pod are purple. Prepare the same way as Black-Eyed Peas above. See also: Purple Hull Beans (or Black-Eyed Peas), Collards, & Sausage
	Dragon Tongue Beans are a beautiful, tender, flatter light yellow bean with purple random short specs of color. Cook ever so gently to retain the beautiful color, or marinate them. They are easier to prepare because they don't have a string and need less prep time. Can be served as a warm side or cold in a salad. Considered by many to be one of the best tasting beans..
English Peas, also known as Fresh Peas are actually legumes like Peanuts. And like asparagus, beautiful, fresh, delicious, bright green, sweet peas are a sign that spring is here. Because of their versatility, color, and taste, chefs look forward to fresh peas all year! They can be used in a side dish, in soup, in the main course, and as a sauce! Simply shell them and blanch them in boiling water for a minute or two or steam them in a little water (to retain more nutrients) and then get them into an ice bath to retain their gorgeous color. Then you can serve them at room temperature in a salad, sauté them with pasta, in some butter and salt and shallots, or use them any number of ways. Higher in protein than most other vegetables (only Lima Beans have more!) (3/4 cup serving contains more protein than a tablespoon of peanut butter!) (3/4 cup serving contains more protein than an egg!), low in calories (only about 100), brilliant in color and flavor, peas deserve some attention fresh not just frozen. Try:
	Linguine with English Peas Peas and Mint Pea Soup Miso Salmon and English Pea Sauce Pastina Risotto with English Peas, Prosciutto Bits, and Carrot Broth Pasta, Peas and Prosciutto Peas, Shallots, Mushrooms, Saffron & Rice; Curried Peas Soup with Carrots, Potatoes and Cauliflower; Roasted Peas and Asparagus; Chicken and Green Pea Sauce; Green Pea Sauce Buttermilk Chive Mashed Potatoes with Peas and Caramelized Onions Pea Whipped Potatoes
	Sugar Snap Peas are delicious, sweet and fun to eat! Their sweetness fades with age so prepare when you get them. First remove the strings by snapping one end and pulling all the way down the bean (there are sometimes strings on the top and the bottom). You can eat them raw but the color is fantastic if you blanch them (put them in boiling water for a minute or two) first. Then drain and get them in an ice bath to preserve the color. Then dry them well. Store in the fridge for later, snack on them, or use them now.
	Add them to salads (cut thinly lengthwise or cut in chunks or leave whole) or put out a bowl full for snacks (maybe with a dip) and watch them disappear! Even your husband will eat them! Refrigerate or even freeze them at this point too. Or you can sauté them quickly (only about 2 minutes) in a little butter or olive oil. Instead of blanching, you could steam them for about 4 minutes. A cross between the English and Snow Pea, the Sugar Snap Pea is truly crisp and sweet. Green Cream Soup with Sugar Snap Peas, Lettuce, Celery and Parsley, Sugar Snap Pea & Mint Salad, Penne with Sugar Snaps, Tomatoes and Herbs Chicken & Sugar Snap Peas
	BEANS
	Not a snap bean, Fava Beans fight carcinogens and reduce the risk of cancer in the digestive tract. See the Basic or the Classic Preparation. You can eat the beans raw or cook them with or without the skins surrounding each bean. When cooked, the texture changes. Simply sauté them in olive oil and enjoy. Blanch them and add them to salads. Use them in soups. Add them to rice or pastas. Mash or puree them. Use them as you would peas. According to "The Essential Mediterranean," Favas were prohibited in the 6th century B.C. When you see Favas are around, you know spring is here! They are some work but are really delicious and unique in flavor! Fava Bean Spread Fava Bean Puree BULGUR WHEAT SALAD WITH FAVA BEANS Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese Egyptian Chili Fava Bean & Lentil Soup Garden Linguine Spring Veggies with Lemon.
	Hoppin' John Black-Eyed Pea Relish Louise Jones, Ouisie's Table, Houston 2 pounds fresh black-eyed peas, cleaned 1 yellow onion 4 whole cloves 1 teaspoon red-pepper flakes 1 teaspoon black pepper 3 teaspoons salt 1 smoked turkey neck (or 1 chicken neck and 1/2 teaspoon liquid smoke 4 roma tomatoes, chopped 1 jalapeño, chopped 1 white onion, chopped 1 bunch of cilantro, chopped Stick cloves in onion, then tie onion and red-pepper flakes in a piece of cheese cloth. Put these and black pepper, salt, and turkey neck in a sauce pan with water to cover and bring to a boil. Reduce heat and simmer until peas are tender but not mushy, 30 to 40 minutes. Allow to cool and combine with the chopped tomatoes, jalapeño, onion, and cilantro. Serve at room temperature or chilled. Irish Black-Eyed Peas With Ham And Sausage Oscar Trejo, Liberty Bar, San Antonio 1 cup fresh black-eyed peas 1 cup diced celery 1/2 cup diced white onion 1/2 cup diced poblano pepper 1/2 cup diced red bell pepper 1/2 cup diced leek 1 cup diced zucchini 2 garlic cloves, chopped 1 sprig fresh thyme 1 ham bone 1 pound diced sausage 1/2 pound diced ham Place black-eyed peas in a heavy sauce pan, cover with water, and cook 15 to 20 minutes. Add remaining ingredients and continue cooking until vegetables and peas are tender, about 15 minutes. Season to taste.
	Bean Facts:
	Nutritionally: Beans have a good amount of vitamins A & C and are low in calories. Beans, Peas, and Lentils (we're talking fresh, frozen and dried varieties of beans and peas here) contain pentakisphosphate which helps inhibit cancer cells from growing. Legumes and Beans (red beans and garbanzo beans in particular) are also are good source of fiber, phytochemicals and flavanols which help fight cancer.

	How to choose: Fresh, nice color and a good fresh texture means a good bean.
	How to store: Can be stored for about a week in the crisper drawer in an open or perforated plastic bag. If you're not going to use them, blanch them, dry them very well and freeze them.
	Cooking Tips: Though many no longer need to be "stringed," the sugar snap bean does; just snap the stem and pull to remove top and bottom strings. Fava beans must be shelled and then the outer casing should also be removed for optimal flavor. Blanching does wonders for bean color and flavor; be sure to get them in a quick ice bath and then dry them. Snap Bean Recipes
	Fresh Black-Eyed Pea Recipes Hoppin' John Black-Eyed Pea Relish Louise Jones, Ouisie's Table, Houston 2 pounds fresh black-eyed peas, cleaned 1 yellow onion 4 whole cloves 1 teaspoon red-pepper flakes 1 teaspoon black pepper 3 teaspoons salt 1 smoked turkey neck (or 1 chicken neck and 1/2 teaspoon liquid smoke 4 roma tomatoes, chopped 1 jalapeño, chopped 1 white onion, chopped 1 bunch of cilantro, chopped Stick cloves in onion, then tie onion and red-pepper flakes in a piece of cheese cloth. Put these and black pepper, salt, and turkey neck in a sauce pan with water to cover and bring to a boil. Reduce heat and simmer until peas are tender but not mushy, 30 to 40 minutes. Allow to cool and combine with the chopped tomatoes, jalapeño, onion, and cilantro. Serve at room temperature or chilled. Irish Black-Eyed Peas With Ham And Sausage Oscar Trejo, Liberty Bar, San Antonio 1 cup fresh black-eyed peas 1 cup diced celery 1/2 cup diced white onion 1/2 cup diced poblano pepper 1/2 cup diced red bell pepper 1/2 cup diced leek 1 cup diced zucchini 2 garlic cloves, chopped 1 sprig fresh thyme 1 ham bone 1 pound diced sausage 1/2 pound diced ham Place black-eyed peas in a heavy sauce pan, cover with water, and cook 15 to 20 minutes. Add remaining ingredients and continue cooking until vegetables and peas are tender, about 15 minutes. Season to taste. Purple Hull Beans (or Black-Eyed Peas), Collards, & Sausage by Annie Malka 2 tablespoons olive oil 1 jumbo or large onion, diced 3 cloves of garlic, diced 1 jalapeno or Serrano pepper 1 lb bison sausage 1 bunch collards, finely shredded and bottoms chopped 1-2 lbs fresh purple hull beans or black-eyed peas in pod, shelled 1 15oz can diced tomatoes or can whole roma tomatoes chopped up 16oz chicken broth 1 bay leaf 1 teaspoon sea salt & 1/2 teaspoon black pepper 2 large ripe tomatoes 2 teaspoons red wine vinegar Heat sauté pan over medium heat. Add olive oil to coat. Sauté onions until they are translucent. Add garlic and finely diced jalapeno or Serrano pepper and sauté one more minute. Add sausage and sauté until no longer pink. Add collards, purple hull beans or black-eyed peas, chicken broth, and canned tomatoes and liquid, and bay leaf. If not enough liquid, add filtered water. Add sea salt and black pepper. Simmer covered 20 minutes. Simmer uncovered another 20 - 30 minutes. Add vinegar. Taste for seasoning. Top with diced ripe chopped tomatoes and serve over rice.

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