Beans, Legume & Seeds

Red lentils are popular in the Middle East and Asia. The advantage of split red lentils is that they do not need to be soaked and only need to be cooked briefly. Because they lose their shape during c...

This seedless tamarind is used in many Thai or Asian recipes. it is also called Makham Piak, assem, assam. Tamarind paste is the pulp of the ripe pod of the tamarind. Sour taste....

Black beans: Small, oval beans with a large, “meaty” taste. Delicious in salads, soups, purees and stews, both vegetarian and seasoned with meat. Their rich, dark color pairs well with white, parb...

Blackeye Peas are tasty peas that have a nice creamy texture once cooked. They are suitable as an ingredient in many dishes, including recipes with rice and salads....

Mexican black beans canned. Indispensable in Mexican cuisine!...

HAK kidney beans are tasty and healthy. Packed with fiber and protein and ideal to vary with. Tasty traditional way with potatoes and meat, as well as chili, bean soup or a salad....

A.F.P. African Food Products. Black eyes beans 500 gram. General instructions for legumes: Wash the beans and let them soak for 8 to 12 hours in ample water. Bring to a boil and let simmer for about ...

Black Turtle Beans are black beans because of the black, shiny skin that surrounds them and their small, oval shape. Their dense, meaty texture makes these beans very popular as a meat substitute. The...

GOYA Kidney Beans in Sauce made by La Cocina Goya are a Latin favorite. These beans are prepared with extra virgin olive oil, fresh bell pepper and juicy tomatoes. Rich red kidney beans are seasoned a...

Monika Munggo / Adzuki beans in syrup can be used as a topping on your dessert, such as the Philippine halo-halo ice cream dessert or the Japanese -, Korean - and Chinese cuisine. Also use it with swe...