Beans! I'm Cold
The one thing that is so special about these beans is their flavor. Seriously, you have never put a better tasting food into your mouth
than the nine varieties that come in the
Soup Bean Survival kit from Solutions From Science. I think one
reason these beans that are grown in American soil taste so good is that
they're native to the Americas (along with not being genetically
modified in any way). They seem to surpass non-native crops as far as
minerals and soil nutrient uptake, and this, in Solutions From Science's
opinion, is what makes their flavor so amazing.
With their delicious, chestnut-like flavor and baked potato-like texture, Christmas limas are big and bold in any recipe. Make a hearty soup with them, or enjoy them simply prepared with a drizzle of olive oil and a sprinkle of your favorite dry cheese. They're an excellent variety for home gardeners, too: hardy, productive, and heat tolerant.
The meaty, creamy flavor of these beans stand out best when prepared. In a hurry? No worries - Good Mother Stallard beans don't require soaking! Save the cooking liquid, though; bean aficionados treasure this "pot liquor" because it makes the most delicious stock you'll ever taste. Home gardeners love to plant Good Mother Stallard (when they can get it) because it's one of the best producers.
Foodies everywhere regard this little-known heirloom bean as the "caviar of beans." The delicate, creamy flavor belies their hardiness; they won't fall apart in the cooking process. Use them in soups and stews, but try them in cold salads, too.
The Hutterite Soup bean isn't much to look at, but don't let the dull appearance fool you. Modern cooks love them, because they're nearly impossible to mess up. Popular for their creamy and buttery taste, they also soak up water well, and cook very quickly, in as little as twenty minutes! They make a great substitute for cooked rice.
This is a versatile bean that no garden or kitchen should be without! The flavor is described as full-flavored, similar to the flavor of new potatoes. Jacob's Cattle bean is also popular as a baked bean, and can be mashed and refried to use in Mexican dishes.
A member of the cowpea family, this small bean is a cousin to the well-known black-eyed pea. These beans are so flavorful that there's no need to cook them with soup bones or ham hocks. They're great in just about everything: chili, soups, stews, cold salads, and side dishes. Serve them warm or cold, and they'll be a crowd-pleaser every time.
These culinary gems look like luscious cranberries dipped in white chocolate, and until recently, were almost impossible to find as demand far outstripped supply. Snowcaps are described as having a silky, potato-like texture, perfect for chilis and New England chowders. When cooked, this bean doubles in size over two and a half times.
The classic variety among gardeners everywhere. This bean germinates in cool soil, making for an early harvest. Cooks love the nutty, rich taste and use them in just about everything. You can even make cupcakes and brownies with Black Valentine beans! Versatile in the garden, too: the Black Valentine is a bush-type bean, stringless in all stages, and can be used as fresh snap beans or as a dried bean.
One of the most popular beans in kitchens everywhere. The cannellini bean with its marvelous flavor is a hallmark of European and Italian cuisine. After cooking, runner cannellini beans triple in size but maintain a soft texture. The flavor is earthy, creamy, and buttery, making these beans an excellent dietary substitute for potatoes. Not only are these beans heirlooms, but three varieties are actually on the Ark of Taste Foods list of beans at risk for extinction (Jacob's Cattle, Christmas Lima, and the Hutterite). Not only do you get nine varieties of beans that you can use either in cooking or planting, you get several special bonuses with your Soup Bean Survival kit. You get a DVD that teaches you the basics of preparing beans, a second DVD with legendary chef, Keith Snow, who shows you some unique ways to cook those beans, a Storey Country Wisdom book titled "Cooking With Dried Beans", and an audio bonus of the radio interview Bill Heid had with Sara Pitzer, the author of "Cooking With Dried Beans." Winter is still here, and it's still cold. However, spring is just around the corner and that means planting time is around the corner as well. Now is the perfect opportunity to get in on your dual-purpose Soup Bean Survival kit. With this kit, you can truly "have your beans and eat them too." >>>Click Here to Order Your Soup Bean Survival Kit Today<<< Solutions From Science 815 W. Main St. P.O. Box 518 Thomson, IL 61285 Email us at info@solutionsfromscience.com |