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Video:Beans and Legumes Used in Latin Caribbean Cooking

with Natalie Zaragoza

There are a number of different beans and legumes commonly found in Latin and Caribbean cooking. This video from About.com will go over some of the most frequently used beans and legumes in this type of cuisine.See Transcript

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Transcript:Beans and Legumes Used in Latin Caribbean Cooking

Hello, my name is Natalie Zaragoza, here for About.com. Today I will be discussing the different beans and legumes used in Latin cooking. I will also give you a few easy recipes you can use. 

Uses of Beans and Legumes

Beans and legumes are used as side dish and for entrees as well. Beans are high in iron; beans are also a diet replacement for meat, where a half of cup of cooked dry beans can count as 2 oz. of meat, fish, eggs and nuts. Half a cup of beans is also a healthy vegetarian choice.

Latin and Caribbean Beans and Legumes

The different beans in Latin and Caribbean food are black beans, cannellini or kidney beans, great northern beans, green beans, baby lima beans, mung beans, navy beans, pinto beans, small red beans, black-eyed peas, also known as cowpeas, and chickpeas or garbanzos.

Legumes include carbo powder, lentils, french lentils, red lentils, peanuts, green split peas, yellow split peas, and tofu block.  

Dishes With Beans and Legumes

Some easy recipes that take 5 to 10 minutes are black bean dip, seven layer bean dip, senate bean soup and the famous black bean taco salad. Rice and beans is an all time favorite. This recipe is an easy, good and a hardy one.

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