Beans are legumes or pulses, the seed of the plant surrounded by a protective seed coat. Beans are known for their high protein content and are often used as an alternative for animal sources of protein. Beans come in many different types and colours. If you use dried beans, soak them in water for a few hours, depending on the type of beans (one part beans to four parts cold water). Make sure that the beans are well covered by the water as they swell up.
Basic techniques: soaking, boiling, stewing, simmering, mashing, marinating, frying.
Flavour combinations: potato, tomato, beef, artichoke, lamb, prosciutto, cod, halibut, sea bass, seafood, sage, thyme, rosemary, onion, garlic, pork, egg, bacon, mustard, citrus, vanilla.