I like preparing and using a few of those beans in the photo.
Black, Pinto, Lentils, Kidney and Black Eye Peas.
Each produces it’s own unique sauce and color when fully cooked. The trick is not to overcook, when all the beans shed and discard their ‘outer jackets’, because that pureed texture can make it harder for the stomach to digest.
**What’s with the extended list of historical figures?
The site I use normally didn’t have a ist so I used a different site’s list today...........