The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and – for the red variety – colour to a human kidney. Red kidney beans are used in southern Louisiana for the classic Monday Creole dish of red beans and rice.
The pinto bean is a variety of common bean (Phaseolus vulgaris). In Spanish they are called frijol pinto, literally "speckled bean". It is the most popular bean by crop production in Northern Mexico and the Southwestern United States, and is most often eaten whole (sometimes in broth), or mashed and then refried. Either way, it is a common filling for burritos in Mexican cuisine, or as a side dish in New Mexican cuisine.
Pink Beans are a tan to pink-colored member of the legume family, sometimes called chili beans for their popularity in this dish. They have a rich flavor and a slightly powdery texture that performs well as a component among other ingredients.
The Small Red Bean is a small, plump, oval-shaped bean with a brick red color, mild flavor and creamy texture. It is one of the most common beans in kitchens, often used in the New Orleans staple red beans and rice. Small Red Beans are packed with protein, essential minerals and fiber.
The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean
Black beans are classified as legumes. Also known as turtle beans because of their hard, shell-like appearance, black beans are, in fact, the edible seeds of the plant. Like other legumes, such as peanuts, peas, and lentils, black beans are prized for their high protein and fiber content.
Jasmine Rice is a kind of high-quality rice which is widespread cultivated in Vietnamese fields. Named after the sweet-smelling jasmine flower of Southeast Asia (in Vietnamese: Hoa Lai), jasmine rice has a unique nutty aroma similar to the smell of jasmine. The grain is silky, shiny-white and smooth. Especially, Vietnam Long Grain Jasmine Rice has average length of kernel from 6.2mm up to 7.2mm. While cooked, it releases a naturally distinctive scent. After cooked, it is soft, fluffy and less sticky than other kinds of rice.
Bulgur is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat. It originates in Middle Eastern cuisine.
Garlic (Allium sativum) is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion. It is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use.
