Video:Beans and Legumes Used in Latin Caribbean Cookingwith 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
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.
Thank you for watching. For more information, visit About.com.