As much as I cook with beans and lentils, and love them, I had never before tried canary beans, although I’d seen them often enough at the grocery store.Canary beans, I’m guessing, are so called because of their lovely yellow color. I used these to make a curry, Maharashtrian style, with coconut milk. I must say I loved these beans. They hold their shape beautifully when cooked, but dissolve creamily in your mouth. They were perfect in this curry, but doubtlessly I will be looking for more recipes to make with these in the future. I’ve been having a busy weekend, so I’m just going to get on with the recipe. Sometimes, I guess, you deserve a break from my babble. Enjoy the last few hours of the weekend, everyone! Check to get new recipe updates by email.
More beans recipes
Rajma (Kidney Beans Curry) Mushroom Lima Bean Stew Greek Gigantes (Baked Lima Beans) Vegan Boston Baked Beans
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