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Thread: Canned white beans

  1. #1
    Melba's Jammin' Guest

    Default Canned white beans

    Is there really any appreciable difference in varieties or is it a
    matter of preference? Great northern, navy, cannellini, maya coba.
    Canned, not dried and cooked.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    Breaded Pork Tenderloin, 2-18-2010

  2. #2
    Virginia Tadrzynski Guest

    Default Re: Canned white beans


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > Is there really any appreciable difference in varieties or is it a
    > matter of preference? Great northern, navy, cannellini, maya coba.
    > Canned, not dried and cooked.
    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > http://web.me.com/barbschaller
    > Breaded Pork Tenderloin, 2-18-2010


    I've never seen a dimes worth of difference, but that's just me.....and it
    depends on what you are making as to whether or not to use canned.



  3. #3
    EJ Willson Guest

    Default Re: Canned white beans

    Virginia Tadrzynski wrote:
    > "Melba's Jammin'" <[email protected]> wrote in message
    > news:[email protected]..
    >> Is there really any appreciable difference in varieties or is it a
    >> matter of preference? Great northern, navy, cannellini, maya coba.
    >> Canned, not dried and cooked.
    >> --
    >> -Barb, Mother Superior, HOSSSPoJ
    >> http://web.me.com/barbschaller
    >> Breaded Pork Tenderloin, 2-18-2010

    >
    > I've never seen a dimes worth of difference, but that's just me.....and it
    > depends on what you are making as to whether or not to use canned.
    >
    >

    I'm sure there are technical differences, but from a practical point of
    view I've never seen them.

    EJ in NJ

  4. #4
    jmcquown Guest

    Default Re: Canned white beans

    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > Is there really any appreciable difference in varieties or is it a
    > matter of preference? Great northern, navy, cannellini, maya coba.
    > Canned, not dried and cooked.
    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > http://web.me.com/barbschaller
    > Breaded Pork Tenderloin, 2-18-2010




    I've made very good soups with both great northern and navy beans. Never
    actually looked for cannellini beans; I used navy beans the one time I made
    minestrone and it turned out fine. Just my experience.

    Jill


  5. #5
    Ranée at Arabian Knits Guest

    Default Re: Canned white beans

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > Is there really any appreciable difference in varieties or is it a
    > matter of preference? Great northern, navy, cannellini, maya coba.
    > Canned, not dried and cooked.


    I wouldn't classify maya coba as white beans, but other than that, I
    think it is preference.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  6. #6
    Melba's Jammin' Guest

    Default Re: Canned white beans

    In article
    <[email protected]>,
    Ranée at Arabian Knits <[email protected]> wrote:

    >
    > I wouldn't classify maya coba as white beans,


    No? Guess I'll have to look again. :-\
    Thanks, Ranee.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    Breaded Pork Tenderloin, 2-18-2010

  7. #7
    cybercat Guest

    Default Re: Canned white beans


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > Is there really any appreciable difference in varieties or is it a
    > matter of preference? Great northern, navy, cannellini, maya coba.
    > Canned, not dried and cooked.


    Major major with Navy beans. There is no other bean like a Navy bean, that I
    have tasted. Such a delicate flavor and unusual texture. Kind of brittle
    (not quite the right word) skin and tender on the inside.



  8. #8
    Giusi Guest

    Default Re: Canned white beans


    "Melba's Jammin'" <[email protected]> ha scritto nel messaggio
    > Is there really any appreciable difference in varieties or is it a >
    > matter of preference? Great northern, navy, cannellini, maya coba.
    > Canned, not dried and cooked.


    I think them quite different, which is why it's a matter of taste. No?



  9. #9
    Kalmia Guest

    Default Re: Canned white beans

    On Feb 27, 9:05*pm, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:
    > Is there really any appreciable difference in varieties or is it a
    > matter of preference? *Great northern, navy, cannellini, maya coba. *
    > Canned, not dried and cooked.
    > --
    > -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
    > Breaded Pork Tenderloin, 2-18-2010


    I try to keep all varieties on hand, but at times I've substituted one
    for t'other. Last night I wanted black beans, but subbed navy. Not
    much taste difference (was using in a lobster sauce).

  10. #10
    Michael \Dog3\ Guest

    Default Re: Canned white beans

    Melba's Jammin' <[email protected]> news:barbschaller-
    [email protected]: in rec.food.cooking

    > Is there really any appreciable difference in varieties or is it a
    > matter of preference? Great northern, navy, cannellini, maya coba.
    > Canned, not dried and cooked.


    I've noticed no difference in them with the exception of size maybe.
    Depends on what I'm putting them in. I've never used the maya coba but when
    I'm making ham and beans I'll use Great Northern. Navy beans go in the
    Senate Bean soup. I use either of them in a multitude of recipes.
    Cannellini will go into some soups I make and some salads. Why do I do
    this? I don't have a clue.

    Michael

    --
    "Like all great divas, I owe everything to the kindness of gay men."
    ~Margaret Cho

    You can find me at: - michael at lonergan dot us dot com

  11. #11
    blake murphy Guest

    Default Re: Canned white beans

    On Sun, 28 Feb 2010 05:16:35 -0800 (PST), Kalmia wrote:

    > On Feb 27, 9:05*pm, Melba's Jammin' <barbschal...@earthlink.net>
    > wrote:
    >> Is there really any appreciable difference in varieties or is it a
    >> matter of preference? *Great northern, navy, cannellini, maya coba. *
    >> Canned, not dried and cooked.
    >> --
    >> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
    >> Breaded Pork Tenderloin, 2-18-2010

    >
    > I try to keep all varieties on hand, but at times I've substituted one
    > for t'other. Last night I wanted black beans, but subbed navy. Not
    > much taste difference (was using in a lobster sauce).


    i think black beans have a taste easily distinguished from (at least) navy
    and great northern. they taste 'meatier' to me, if that makes sense.

    your pal,
    blake

  12. #12
    ViLco Guest

    Default Re: Canned white beans

    Melba's Jammin' wrote:

    > Is there really any appreciable difference in varieties or is it a
    > matter of preference? Great northern, navy, cannellini, maya

    coba.
    > Canned, not dried and cooked.


    Some differences, if you take a while to search for them, are in
    there. The skind can be thin or thich, think about cannellini and
    pinto. And the flavor itself can vary a lot, I was amazed the first
    time I had a dish made of three different italian beans: "fagioli
    del purgatorio" from gradoli, in northern Tuscany, very savoury and
    a lil' sweet, and cannellini from Siena, much smoother both in
    texture and taste, and then borlotti, more granular in texture and
    much more intense in its taste.
    Just buy 3 different kinds of beans, the ones you like, and cook
    them all sparately but in the same way, the most simple recipe you
    know, and then taste them one near the other. The differences
    themselves will tell you better than what I can
    --
    Vilco
    Don't think pink: drink rosé



  13. #13
    ViLco Guest

    Default Re: Canned white beans

    blake murphy wrote:

    >> I try to keep all varieties on hand, but at times I've

    substituted
    >> one for t'other. Last night I wanted black beans, but subbed

    navy.
    >> Not much taste difference (was using in a lobster sauce).


    > i think black beans have a taste easily distinguished from (at

    least)
    > navy and great northern. they taste 'meatier' to me, if that

    makes
    > sense.


    It makes sense indeed, I find the same to be true about borlotti
    beans. Meatier, yep
    --
    Vilco
    Don't think pink: drink rosé



  14. #14
    bulka Guest

    Default Re: Canned white beans

    On Feb 28, 11:25 am, "ViLco" <vi...@vilco.invalid> wrote:
    > Melba's Jammin' wrote:
    > > Is there really any appreciable difference in varieties or is it a
    > > matter of preference? Great northern, navy, cannellini, maya

    > coba.
    > > Canned, not dried and cooked.

    >
    > Some differences, if you take a while to search for them, are in
    > there. The skind can be thin or thich, think about cannellini and
    > pinto. And the flavor itself can vary a lot, I was amazed the first
    > time I had a dish made of three different italian beans: "fagioli
    > del purgatorio" from gradoli, in northern Tuscany, very savoury and
    > a lil' sweet, and cannellini from Siena, much smoother both in
    > texture and taste, and then borlotti, more granular in texture and
    > much more intense in its taste.
    > Just buy 3 different kinds of beans, the ones you like, and cook
    > them all sparately but in the same way, the most simple recipe you
    > know, and then taste them one near the other. The differences
    > themselves will tell you better than what I can
    > --
    > Vilco
    > Don't think pink: drink rosé


    Yeah. Mostly beans is beans. Some outliers like lintel, garbanzo,
    fava, but mostly they all just beans. Different but the same. Eat
    what you like, or what you have. A mix of red, white, black, pinto
    make the dish prettier, but they are all just beans.

    B

  15. #15
    Ranée at Arabian Knits Guest

    Default Re: Canned white beans

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > In article
    > <[email protected]>,
    > Ranée at Arabian Knits <[email protected]> wrote:
    >
    > >
    > > I wouldn't classify maya coba as white beans,

    >
    > No? Guess I'll have to look again. :-\
    > Thanks, Ranee.


    We get them dry, and they are yellowish. They cook up more like
    pinto beans, too, I think.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  16. #16
    notbob Guest

    Default Re: Canned white beans

    On 2010-02-28, EJ Willson <[email protected]> wrote:

    > I'm sure there are technical differences, but from a practical point of
    > view I've never seen them.


    Not really. Plain canned beans are usually jes water, salt, beans,
    cooked in can under pressure. If anything, it's a superior product,
    the beans being typically canned fresh from the field, not dried.
    Obviously, stuff like pork 'n beans, chili, etc, have additions other
    than jes salt and water.

    nb -vet cannery droid

  17. #17
    notbob Guest

    Default Re: Canned white beans

    On 2010-02-28, Michael "Dog3" <don'[email protected]> wrote:


    > Depends on what I'm putting them in. I've never used the maya coba but when
    > I'm making ham and beans I'll use Great Northern. Navy beans go in the
    > Senate Bean soup. I use either of them in a multitude of recipes.
    > Cannellini will go into some soups I make and some salads. Why do I do
    > this? I don't have a clue.


    I can't imagine being able to find maya coba beans but not cannellini
    beans. In fact, I've never even heard of MC beans, canned or dry.

    nb

  18. #18
    sf Guest

    Default Re: Canned white beans

    On Sun, 28 Feb 2010 10:46:10 -0500, blake murphy
    <[email protected]> wrote:

    > i think black beans have a taste easily distinguished from (at least) navy
    > and great northern. they taste 'meatier' to me, if that makes sense.


    Have you ever tried pinto beans? Those are the meaty ones AFAIC.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  19. #19
    sf Guest

    Default Re: Canned white beans

    On Sun, 28 Feb 2010 18:40:03 GMT, notbob <[email protected]> wrote:

    > I can't imagine being able to find maya coba beans but not cannellini
    > beans. In fact, I've never even heard of MC beans, canned or dry.


    Me either. I've only seen MC beans mentioned here, had to travel out
    of town to find dried cannellini, but can find them canned pretty
    easily.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  20. #20
    sf Guest

    Default Re: Canned white beans

    On Sun, 28 Feb 2010 08:50:19 -0800 (PST), bulka
    <[email protected]> wrote:
    >
    > Yeah. Mostly beans is beans. Some outliers like lintel, garbanzo,
    > fava, but mostly they all just beans. Different but the same. Eat
    > what you like, or what you have. A mix of red, white, black, pinto
    > make the dish prettier, but they are all just beans.
    >

    In the same way that beef is beef.


    --
    I love cooking with wine.
    Sometimes I even put it in the food.

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