I use them in anything needing white beans, they work great. You can also find them fresh in the local markets in winter, probably now. Great stuff
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Good question. I looked this up, because I hate soy. I think some black beans here are soy related.
Other substitutes: Green beans are high in protein, and seem more easy to digest than red beans.
Jobs tears are relatively high in protein (15 grams per 100g), and not such a bad staple. They seem kind of halfway between a grain and a bean.
Boiling beans for an hour, then throwing away the water, and reboiling them, seems to improve the taste. I cook them with chili, diced lime, bicarbonate of soda, and tons of ginger powderā¦ chopped green leaves like dill, digua ye, Cucumber or spinach help too.
Ive recently taken to spending 10 minutes chopping up veg once its in the saucepan. I just keep dicing it until its almost as fine as suancaiā¦ Seems to massively improve the flavour.
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Nice find! Is the kale from Carrefour or PX Mart? They sell organic kale at Costco btw.
Regarding the beans, they are not pinto but runner beansļ¼č±č±
Kale Carrefour, Costco is a pain for quick shop, I go about every 2 months.
Never had dried runner beans only as whole beans with casing.
Not tried ones I bought yet.
Iāve tried č±č± and é»č± as substitutes for pinto beans and black beans in Mexican dishes (chili and burritos) and they work well enough (compared with canned pinto and black beans from Carrefour). But take it with a grain of salt as Iām not one of those hardcore foodies that insist on using imported ingredients for everything.
Iāve been using č±č± thinking they were pinto beans. How do you tell the difference? I canāt tell between them and canned beans. Google translates č±č± as āpinto beansā. It tastes about the same in chili. The sellers seem not to know the difference:
https://shopee.tw/č±č±-Pinto-beans-300g-600g-ę°é®®ē¾č²Øćę¹ē¼ćåæ«éåŗč²Ø-i.196589448.9945767481?sp_atk=8822aca8-9f9d-4348-b2ed-ad8c3e36ceca&xptdk=8822aca8-9f9d-4348-b2ed-ad8c3e36ceca
As for é»č±, it depends on what kind you get. The only dried é»č± Iāve found here are black soy beans, which are completely unlike our black beans, full name āblack turtle beansā. I can only get those in cans, and theyāve been hard to find lately. Black turtle beans are also é»č± in Chinese, so it gets confusing. I bought two bags of dried black soybeans before I realized there were no black turtle beans sold here, or none Iāve been able to find.
Red kidney beans are easy to find, though.
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Ah, so itās not just me then. I havenāt seen them in the two main Carrefours I go to (Zhishan & Danshui) in a while now.
By č±č± I mean the local variant of pinto beans. To me itās the same thing, but based on what others in this thread have said, there may be a difference for purists. Dried é»č± indeed means black soy beans in Taiwan, totally different type of beans than Mexican black beans, but I found them to be a good substitute if you canāt find the real thing or donāt want to use canned Mexican black beans.
I tried in a beef casserole, soaked for 8 hours salted, washed cooked couple of hours.
I like came out soft not mushy skins stayed on and honestly- they tasted like ā¦ā¦ā¦ beans 
Am I the only one who thinks Taiwanese smell like vomit while cooking?
Nor Jasons or whatever. I could previously get Edka and two or three other brands from Carrefour and various online stores. Now I can only get La Costena cans, which are a bit too small, and overpriced.
Thereās really few canned products in the shops these days, and theyāre more expensive.
Is the taste not completely different? They look different and soy beans are a completely different bean. The only thing they seem to have in common is that theyāre black.
Iām confused about it as well. Pinto beans and dutch runner beans do look very similar. Iām going to have to get some of each and compare the flavor, though of course canned beans are going to taste different than the ones cooked from dry.