Lobio is a popular Georgian bean stew that varies by region. It's vegetarian and easy to make at home. Commonly served with mchadi (Georgian cornbread) and pickled vegetables
Kidney beans are a common bean native to Central and South America. They are high in protein and fiber, perfect for chili and soups. Can be confused with red beans like adzuki beans
Dry beans should be used within two years of harvest. Cooking time varies by bean type: 45-90 minutes for small, 60-120 minutes for medium, 80-180 minutes for large. Soaking reduces cooking time but doesn't affect bean texture
Kuru fasulye is a comforting Turkish white bean stew with meat. Traditional version uses dried beans, but tinned cooked beans are also possible. Recipe serves 4 people and takes 1 hour 20 minutes total
Feijoada is Brazil's national dish made with black beans, salted beef and pork. Traditional theory suggests slaves created it from pig scraps. More plausible theory links it to Portuguese pork stew from Minho Province
Legumes are plants from Fabaceae family, including beans, chickpeas, lentils, peas. Legumes are the overall group, pulses are dried seeds from legumes. USDA FoodData Central database provides nutritional data for 25 legume varieties