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Special beans

  1. You probably know brown, white and kidney beans. But have you ever been introduced to edamame or flageolet beans? And borlotti, black eyed, cannellini, lima and black beans, do they mean anything to you?

  1. It is not without reason that the Health Council recommended putting legumes on the menu every week. They help to lower the unfavorable LDL cholesterol and therefore probably the risk of cardiovascular disease. But not only that, legumes are full of protein and are therefore a suitable substitute for meat. Moreover, it contains many vitamins and minerals, not to mention fiber. So it's a good idea to regularly include beans on the menu.

Bean variety

  1. Anything from legumes on the menu every week can quickly get boring if you only opt for brown or white beans and the occasional kidney beans due to the chili con carne. Fortunately, there is an increasing variety of beans for sale. Not only as dried beans, but also handy ready-to-eat in a can or jar.

Black beans

  1. Are real American beans. In North and Central America it is a regular companion to burritos and Mexican-inspired salads, stews and soups. Of course it also looks beautiful those in-and-in black beans on your plate.


  1. Are also known as green kidney beans. The taste is refined and this is probably why you will find them a lot in French cuisine. Delicious with chicken or lamb.

Edamame beans

  1. Are actually no different from young green soybeans. They are often on the menu in Japanese restaurants. They are then served in their pod, salted. Delicious! These young green beans also taste great in salads or soups.

Black eyed beans

  1. By a black circle (eye) on the otherwise pale bean. This tasty bean is very popular in the southern United States. Delicious in salads and stews.

Borlotti beans

  1. Can be found in recipes in countries around the Mediterranean. This reddish, firm bean is very tasty. The slightly nutty flavor makes this bean an ideal salad bean.

Cannellini Beans

  1. From the real Italian minestrone soup. This firm white bean has a soft nutty flavor and does not break down. Did you know that in Italy they often combine this bean with pasta?

Lima beans

  1. Are white, large and sturdy. They are also called butter beans or elephant beans. They were already on the menu of the Incas. This South American bean gives a tasty filling to a salad or soup. Also great for filling wraps.

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