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The mighty cannellini
Beans are underrated—and because of their gas generating quality, they get a bad rap. The truth about beans is that they are a near perfect food. They aren't expensive, they hold in dry storage for a long time, and they are good for you.
There are so many varieties of beans that it would be ridiculous to name them here. Aside from the more well known varieties, there are may different heirloom beans available these days if you want to take a stroll down the anthropological history of bean eating.
A great place for beans is Phipps Country Store in Pescadero, which is a 'bean ranch' that offers over 75 different types of beans. It's worth the trip down there to check out the selection and stock up for the year.
Beans have come to hold a place in culinary traditions from around the globe. Some beans (like lentils) are old world, whereas others (like limas) are from the new world. Beans are a durable, filling food that come in many shapes, sizes, colors and textures.
Although their flavor can be enhanced by meat, beans are best left vegetarian. They offer the willingness of a protein without the price.
Tips on cooking dry beans:
Soak overnight
If you don't soak overnight, do a quick soak: combine beans and water, bring to a boil and then remove from heat and let sit one hour.
Boil beans in unsalted water. After the beans are tender add salt, otherwise the salt will prevent them from cooking.
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