Nebraska grown varieties of dry beans
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Great Northern Nebraska #1 producer of Great Northern beans in the U.S. Medium size, white color, oval shape; mild flavor with a powdery texture. Cooking Time: 1-1/2 hours. Comments: Belongs to the “White Bean” or Haricot bean family. Uses: Most often used in soups, stews, and cassoulet. |
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Pinto Nebraska #2 producer of Pinto beans in the U.S. Medium ovals; mottled beige and brown color; earthy flavor and powdery texture. Cooking Time: 1-1/2 to 2 hours. Comments: Closely related to red kidney beans; when cooked, lose mottling and turn light brown/tan when cooked. Uses: Most often used in refried beans; great for Tex-Mex and Mexican bean dishes |
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Light Red Kidney Large, kidney-shaped bean. Robust, full-bodied flavor and soft texture. Cooking Time: 1-1/2 to 2 hours. Comments: Also called Mexican Bean. Uses: Most often used in chili; popular in salads and with rice. |
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Black Medium black-skinned ovals; earthy, sweet flavor with a hint of mushrooms. Cooking Time: 1-1/2 hours. Comments: Also called turtle bean, Mexican black and Spanish black bean. Uses: Most often used in thick soups or with rice; basic for many Mexican, Caribbean and Latin American soups and side dishes. |
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Pink Small, pale, pink-colored; rich, meaty flavor with a slightly powdery texture. Cooking Time: 1 hour. Comments: Related to the kidney bean; turns reddish brown when cooked. Uses: Often used in chili; a favorite in Old West recipes. |
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Navy Small white ovals; mild flavor with powdery texture. Cooking Time: 1-1/2 to 2 hours. Comments: Also known as pea beans. Uses: Most often used in pork and beans or baked beans; used in soups and stews; great pureed. |
