what beans?

[Nordmead]

hey everybody

long time no post.. hopefully someone can help me here

for the past 2 days or so i've been sifting through old posts about beans for drying and i still have a bit of confusion, if borolotti, yin yang, cannelini and turtle beans are all types of kidney bean does that mean they all have the same texture/flavour?

i'm looking for 2 different sorts of dwarf beans with different textures. ones that i've been looking at are: pinto, canadian wonder, rocquencourt, cannelini, i've also looked at "polka" but i dont know what sort of bean that is all i know is that it has yellow pods

so if i were to get canadian wonder and rocquencourt would the only difference be the colour of the bean? i know pinto is quite a soft/creamy bean but has anyone had a success with these? i should have enough room for at least 25 -30 plants (total)

also on a side note, if i plant some pinto beans that i got from the supermarket would they definitely be a dwarf type?

[Two_Sheds]

I have seeds of pinto, canadian wonder, rocquencourt if you wanted to send me an SAE? (My pinto are grown from a supermarket pack and are dwarf).

CW is a short climber, mine get to about 3-4 ft and need sticks. Good red kidney bean though.

R is a lovely black bean, very prolific.

I think they do all have slightly different tastes, Zaz is the one to ask. I don't have enough taste buds to detect anything other than chillies

[zazen999]

I find that they are mostly the same taste with slight variations - some are a little more creamy than others.

I grow them more for the shapes and colours to make food look fantastic.

However, kidney bean is a nickname given to red beans that are shaped like a kidney. Pinto beans are the proper beans to have in Mexican food. Black beans are traditionally made into black bean soup; borlottis are often made into a gravy type sauce.

What is it you are looking for exactly? Just 2 beans with different textures - you can get different textures by boiling them for different amounts but by the time they are properly cooked, they should be relatively mushy anyway, and some are more 'gritty' at that stage than others. ie the big ones need cooking for longer so if all cooked together - will have a different texture to the smaller ones.

[Two_Sheds]

I tend to eat them all the same, together: boiled for 10 mins then tossed in salad dressing, or in a stir fry

[Nordmead]

ahh thanks for clearing that up

@two_sheds - pm sent