Beans - Glossaries - Tools

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Cookery Class >>> Glossaries

Beans
There are many varieties of bean; they can be divided into two main groups: those with edible pods (green beans), including the French bean and the runner bean, and those of which only the seeds are eaten, such as haricot beans.

Use: Stews, soups, salads, casseroles, stir- fries, curries.

10 things to do with Beans

-	Autumn lamb stew	-	Baked bean soup
-	Banoffi pie	-	Bean and Cheddar burgers
-	Bean and lentil curry	-	Bean and vegetable medley with ricotta
-	Bean and vegetable stir-fry with polenta	-	Bean salad with citrus yoghurt dressing
-	Beans and trotters (Pens and pootjies)	-	Blue monday pie

All listings under 'B' in A-Z OF INGREDIENTS

- Basil
- Black pepper
- Black mustard seeds
- Bouquet garni
- Beans
- Basmati rice
- Bamboo shoots
- Banger
- Barbecue sauce
- Bean sauce
- Bechamel sauce
- Biscotti
- Bok Choi
- Borlotti beans
- Bay leaves
- Black pudding
- Baba ganoush
- Baking powder
- Balsamic vinegar
- Bass
- Bird's eye chillies
- Blachan
- Black butter
- Black Gaeta Olives
- Bluefin tuna
- Brazil nut
- Brisket
- Buckwheat
- Buttermilk

Moroccan Cuisine
by Paula Wolfert



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