Legumes (3) Collection
slow roasted tomato and peruvian lima bean bruschetta 
peruano beans with chorizo, shrimp and chipotle peppers 
wild rice and curried crimson lentil soup 
 
legumes is our final topic this week. below are three of chef mike 
holleman's favorite legume recipes. i would like to thank chef mike 
 
giant peruvian lima beans - is a large, flat, cream colored bean about 1 
inch in length. this bean is similar to the christmas lima in length but 
slimmer in width. this lima is also referred to as a butter, curry, 
madagascar, lab, or pole bean, another reference is the cape pea. the 
giant peruvian lima has creamy texture and a savory flavor. the giant 
peruvian lima is native to central america. this bean found its way to 
peru several millennia ago. spanish explorers brought the bean to europe 
where it thrived in the temperate climate, the slave trade carried the 
bean to africa where they are now one of the most important beans on the 
continent. 
 
peruano beans - a pale yellow bean, medium in size, originates from 
mexico. this slightly sweet and creamy bean absorbs flavors well, yet 
stays slightly firm after being fully cooked. 
 
petite crimson lentils - originally from turkey, egypt and india, these 
orange colored lentils are domestically grown and cook in about 5 minutes. 
they can be blended with rice after cooking or puréed for sauces and soups 
 
 
 
(ID: 5694) Mirror: rec.food.recipes: Tue, Oct 19, 2004


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