On Sat, 2 Jan 2016 07:45:59 -0000 (UTC), Bruce >
wrote:

> On 2/1/2016 16:05 Julie Bove wrote:
>
> >
> > "Bruce" > wrote in message
> > ...
> >> On 1/1/2016 10:54 Julie Bove wrote:
> >>
> >>>
> >>> "Bruce" > wrote in message
> >>> ...
> >>>> On 1/1/2016 07:16 John Kuthe wrote:
> >>>>
> >>>>> On Wednesday, December 30, 2015 at 3:48:14 PM UTC-6,
> >>>>> wrote:
> >>>>>> Here's a pic of yellow eyed beans
> >>>>>>
> >>>>>> http://adamsheirlooms.com/wp-content...yellow_eye.jpg
> >>>>>
> >>>>> How different are they from what we call black eyes peas today?
> >>>>
> >>>>
> >>>> All the various beans look very different and interesting,
> >>>> but is it all worth it or do all beans taste roughly the same?
> >>>
> >>> They do not taste the same to me at all. For instance, dark red kidney
> >>> beans have a very strong flavor to me. Light red have a less pronounced
> >>> flavor and white ones are very mild. I like to use the dark red in chili
> >>> but if I am making soup, if I use dark red, I like to use white or
> >>> chickpeas
> >>> or even some other form of bean to add an additional flavor. They also
> >>> have
> >>> different textures. Some are more mealy.
> >>
> >> Ok, so the colour can be an indication. I'm only really familiar with
> >> chickpeas (hummus) and the white beans that go into jars of
> >> baked beans, but I want to try more types.
> >
> > Try the dark kidney if you can find them. And while I love black bean soup,
> > provided it is made a certain way such as not with potatoes in it, I do not
> > particularly care for them on their own. Pintos are very flavorful too.
>
> Thanks, I'll try those.

Look up recipes for Cuban black beans, serve them with ropa vieja and
rice. You can cook the ropa in your crockpot, because it needs time.

--

sf