Dried Beans!
We all know canned beans provide a lot of conveniences, however mastering the dried beans cooking will provide you with the following:
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Give you amazing flexibility in terms of cooking delicious meals
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It will give you a way to experience various local and regional delicacies from around the global
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You will figure out that there is more to life than tasteless canned beans
Soaking time varies based on the types of Beans and their freshness
Varies significantly depending on types and origin (£1.99pkg- £7pkg)
Found in most supermarkets, whole food stores and Ethnic Shops. Click below if you want to order from our own Granary
 Dried Fava BeansAlso called fava beans, pigeon beans, horse beans, and Windsor beans. They have a strong, nutty flavor and tough, light brown outer skin and a creamy texture. In Roman time fava beans were used to celebrate the Roman feast of Fabaria, as offerings to the gods. |  Urd BeansThe urd beans are widely popular Southeast Asia and is known by many names, including urd, urd bean,urad, urid, black gram or black lentil. Alongside its reputation as a purée or daal. They are also on of the key ingredient used for making Dosa, a Southern Indian and Sri Lankan and Tamil crispy pancake made with fermented batter of rice and urd beans. |
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 Mung BensRegional to India, China, and Southeast Asia, mung beans are widely eaten as a compliment to various sweet and savoury dishes. The split form of these beans are roasted to create a one pot regional delicacy made with rice and curry powder, known as Khichdi or khichri in India and Bangladesh. In the west and in the oriental cuisine it is most eaten in it sprouted form as the beansprouts. |  Flageolet BeansOriginally grown in France these beans are most expensive beans in market. Flageolet beans are small mint-green and kidneyshaped haricot bean that undergo some special treatment. Picked before full maturity and dried in the shade to retain its green colour. It has a delicious creamy but firm texture, French cuisine emphasis on the simplicity for cooking these beans. For instance, they are cooked until tender and then seasoned with herbs and a simple dressing to be enjoyed hot or cold. |
 Navy BeansFamous for being used in Baked Beans (they have a unique quality no to loose the nutritional value even when canned). These beans go by different names: navy bean, haricot or pearl haricot bean or white pea bean.They have a dry feel and ivory colour. Although they are small, haricots are naturally very hard and need soaking for a few hours or boiling for a longer time. |  Red Kidney beansRed kidney beans are an absolute delight in Latino cooking, these shiny, deep mahogany red coloured beans are commonly used in chili con carne. They retain their colour and shape when cooked. Indian cuisines utilises them in various rajma dishes while in the southern Louisiana, USA, red kidney beans are in the classic Creole dish. |
 adzuki beansThese deep red beans are sweet & nutty with a creamy texture. They get their name from Japanese from azuki (Japanese: アズキ) where local calls the adzuki beans “the king of beans” and highly prize them for their reputedly health-giving properties to the liver and kidneys. |  Borlotti BeansThese relatively larger plump oval-shaped pinkish-brown beans are creamy and bittersweet in flavour. When cooked, they have a tender and moist texture. For its similarity with red kidney beans, they are interchangeable with Red Kidney Beans in most recipes. |
 Pinto BeansA delightful staple in Mexican cuisine. Eaten whole, in broth or mashed and and refried with garlic, chili & tomatoes. Greatly compliments the rice or used as a filling for tortillas which is then topped with cream and guacamole. |  CANNELLINI BEANSThese slightly nutty beans have a mild flavour with a fluffy texture. Commonly known as “Italian white kidney beans” or fasolia beans. Popularly featured in Italian cuisine, they are commonly used in dishes such as minestrone, pasta and fagioli soup. |