1. Glencoe Visual Showcase Food for Today

2. Small, black, oval beans with white dot at one end and cream-colored flesh Sweet flavor and smooth texture Use in soups and stews Traditional in Mexican, Central and South American, and Caribbean cuisines Cooking Time: 1 to 1½ hours Legumes Black Beans (Turtle Beans) Legumes Glencoe Visual Showcase

3. Medium-size oval beans White with small black “eye” on one side Light, smooth texture with distinct savory flavor Use in curries and main dishes with ham or rice Traditional in Southern cuisine Cooking Time: 30 minutes to 1 hour Legumes Black-Eyed Peas Legumes Glencoe Visual Showcase

4. Medium-size, round, roughly shaped, beige beans with nut-like flavor and firm texture Hold their shape when cooked Use in soups, stews, and salads and as snacks Popular in European and Middle Eastern cuisines Cooking Time: 1 to 1½ hours Legumes Garbanzo Beans (Chickpeas) Legumes Glencoe Visual Showcase

5. Large, deep- or light-red, kidney-shaped beans with cream-colored flesh Hearty flavor and firm texture Use in soups, stews, casseroles, and salads Popular in Central American cuisines Cooking Time: 1½ to 2 hours Legumes Kidney Beans Legumes Glencoe Visual Showcase

6. Legumes Lima Beans Legumes Glencoe Visual Showcase Greenish-white, flat, oval beans with mild flavor and smooth, creamy texture Use as a side dish and in soups and casseroles Cooking Time: Baby limas are small and cook in 1 hour; large limas, also called butter beans, cook in 1 to 1½ hours

7. Medium-size, oval beans with mottled beige and brown skin that turns brown when cooked Flavorful, with a creamy texture Popular in most Spanish-speaking countries and in Tex-Mex cuisine Use in soups and stews, with rice, and to make refried beans Cooking Time: 1½ to 2 hours Legumes Pinto Beans Legumes Glencoe Visual Showcase

8. Mild flavor; use in soups, stews, casseroles, and salads Navy beans are small oval beans used in commercially prepared pork and beans Great Northern beans are about twice the size of navy beans Cannellini beans have a smooth texture and nut-like flavor Cooking Time: 45 minutes to 2 hours, depending on variety Legumes White Beans Legumes Glencoe Visual Showcase

9. Whole dry peas, skinned and split Green or yellow Cook relatively fast and turn into thick, creamy purée Use in soups No presoaking necessary Cooking Time: 30 minutes to 1 hour Legumes Split Peas Legumes Glencoe Visual Showcase

10. Small, lens-shaped legume popular in Europe, the Middle East, and India Mild flavor; red, brown, and green varieties Do not presoak before cooking Red lentils cook faster than others Use in soups, stews, salads, and side dishes Cooking Time: 20 minutes to 1 hour LegumesLentilsLegumesLentils Glencoe Visual Showcase

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