Brown beans are a type of common bean, or Phaseolus vulgaris, often available dried. They are light brown with a small white eye and are harvested from a bush.
brown bean paste
brown bean sauce
chee hou sauce = che hau sauce = chu hou paste Shopping hints: This braising sauce is made from soybeans, garlic, and ginger. Look for it in the condiments section of Asian markets.
Brown bean paste is the same as soybean paste. Also known as miso. There are hundreds of varieties in Japan. The darker varieties are saltier and more pungent; the lighter are sweeter and milder. Commonly used in soups.
Brown beans - Smaller and rounder than American beans, these are used in Scandinavian dishes. found in specialty stores or Scandinavian markets.
Dark: coffee roasting term meaning dark brown beans with a shiny surface; equivalent to espresso or French roast.
Darphin (Fr.): shredded potatoes that have been formed into a flat round pancake and sauteèd in oil, then baked.
brown bean is especially popular in Italy where it is cooked to a
creamy puree or added to soups.
borracha, salsa (Mex.) Literally "drunken sauce"; made with pasilla
chilies, orange juice, onion, and tequila.
Adzuki Beans - Small reddish brown beans.
Agnolotti - A small half-moon shaped ravioli.
Aiguillette - Long, thin slices of poultry breast or some other meats.
Ail - French word for "garlic".
Hot Bean Sauce A combination of hot chili sauce and brown bean sauce used in spicy Szechuan and Hunan dishes. Hot Chili Sauce A fiery sauce made from crushed dried hot chilies, sweet red peppers, and soy sauce.
Tamarind is from a curved brown bean-pod from the tamarind tree. The pod contains a sticky pulp enclosing one to ten shiny black seeds. It is the pulp that is used as a flavouring for its sweet, sour, fruity aroma and taste.
Adzuki Beans - Small reddish brown beans.
Aeriate - To pass dry ingredients through a fine-mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter.
The tropical tamarind tree bears fruit in pods like large, brown beans. The fruit is tart-tasting and has fibrous flesh and a flat stone at the centre.
TOSCANELLI - Variety of small Tuscan brown beans.
TRENETTE - Traditionally made with flour and water, this pasta shape from Liguria resembles small twists. Commonly topped with a pesto sauce.
The first is bean sauce, sometimes called brown bean sauce or soybean condiment. Use this rich condiment to replace soy sauce where thicker gravy is desired. Especially good used as a marinade for roasted meats.
Bean Sauce - A thick (really more like a paste than a sauce) aromatic sauce that is made from soybeans mixed with flour and salt, and fermented. There are a number of varieties, including brown bean sauce, yellow bean sauce and bean paste.
legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. While many people think of garbanzos as being beige in color, there are varieties that feature black, green, red and brown beans.
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To cook food quickly (usually meats) over high heat by either frying or broiling until the surface browns sealing in all the succulent juices Brown beans ...
 See also: Flavor, Water, Cooking, Paste, Sauce
  
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