Type: Kidney shape bean, light-green colour
Taste: Full creamy taste
Cooking: 30-45 minutes after sitting in the water over the night
Use: Great for salads, or with meat, when prepared as a stew it gives a lovely creamy taste to the soup.
Type: Light colour bean, with red –brownish dots, when cooked gets light brown colour
Traditionally commonly used for stews with cabbage,sugar-beet,barley broth
Taste: Creamy-nutty taste
Cooking: 30-45 minutes after left in the water over the night
Use: Great for salads, or with pasta.
Type: Square, flat bean shape
Cooking: once boiled, cook for further 1h
Use: Great in soups, salads, side dishes and dips
Cooking: to preserve all the healthy substances, it’s best used fresh,or just shortly after exposing it to lower temperatures.
Taste: Garlic has a very light, almost unnoticeable scent .
Once you start cutting, braking, squeezing it, the cloves immediately release a strong chilli aroma.