18 Types Of Beans To Know About

Black beans, as the name suggests, are small black-colored beans. They are a staple in many cuisines around the world, particularly in Latin American and Caribbean dishes. These beans are identified by their rich, earthy flavor, distinctive black color, and firm, creamy texture when cooked.

These seeds can be cooked and enjoyed as a side dish, added to soups, stews, and chili, or used as a filling for tacos, burritos, and enchiladas. They can even be mashed and shaped into vegetarian burgers or patties. Black bean salads, salsas, and dips are also popular choices.

Kidney beans are named after their resemblance to the human kidney due to their reddish-brown color and kidney-like shape. These are native to Central America and Mexico but are now cultivated around the world. Kidney beans are slightly sweeter as compared to other types of beans.

Nutritionally, kidney beans are a powerhouse of essential nutrients. They are an excellent source of plant-based protein. They also provide a good amount of dietary fiber along with vitamins and minerals such as folate, iron, magnesium, and potassium.

Pinto beans are small, oval-shaped beans with a beige background and reddish-brown speckles, resembling a painted canvas, which is why they are called "pinto," meaning "painted" in Spanish. These originated in Central and South America and are a staple in many Latin American cuisines.

Similar to other types of beans, these are also a good source of plant-based protein, dietary fiber, and essential minerals. Even though these can be prepared in numerous ways, their traditional use has been in refried beans, chili, soups, stews, and salads.

These beans got their name due to their historical significance as a staple food for the United States Navy during the 19th century. They were often used in soups, stews, and casseroles, as well as being a key ingredient in traditional baked beans. These beans are also popular in vegetarian and vegan dishes, as they are a source of plant-based protein.

Navy beans have a mild, nutty flavor and a creamy texture. Cooking these beans is also relatively simple. They can be soaked overnight and then simmered until tender or cooked using a pressure cooker for a quicker preparation time. These beans readily absorb flavors so that they can be paired with various herbs and spices.

Chickpeas are among the most popular types of beans. These originated in the Middle East around 7,000 years ago. The ease of cultivation and their culinary versatility have made them a common legume found throughout the world.

The nutrient-dense composition of these beans makes chickpeas beneficial for maintaining a healthy weight, managing blood sugar levels, and promoting heart health. In addition to their culinary uses, chickpea flour is often used as a gluten-free alternative.

Lima beans are native to Peru. They have been consumed since 9,000 years ago. In terms of taste and texture, they have a creamy, buttery flavor with a smooth texture. Big lima beans get a lot of hate but baby lima beans are much more popular due to their sweeter taste.

In addition, they are a great source of folate, iron, potassium, and magnesium. As a result, they are often added to soups and stews to obtain the health benefits. Lima beans are also commonly used in succotash, a traditional American dish that combines corn, lima beans, and other vegetables.

Cannellini beans, also known as white kidney beans, have been a staple in Mediterranean cuisine for centuries. These creamy white beans are mild in flavor and have a smooth, buttery texture.

In the kitchen, Cannellini beans can be used in a multitude of ways. They are commonly used in soups, stews, and casseroles, but they can also be pureed to create a smooth and flavorful bean dip or spread. Furthermore, Cannellini beans can be tossed into salads, incorporated into pasta dishes, or even mashed and formed into veggie burgers.

Great Northern beans are quite similar to cannellini beans. These are thus a great substitute if a recipe calls for cannellini beans. These are small, oval-shaped, and have a creamy white color. They are native to America and are named after the Great Northern Railway, which transported these beans across the United States.

A single serving of great northern beans has 7-9 grams of protein and roughly 6-8 grams of fiber. This nutrition composition makes them a popular variation of beans.

The striking feature of red beans is their color. They have a deep red color with a few white markings. Besides being visually appealing, these also offer a plethora of nutritional benefits. They are a good source of protein and fiber and also contain minerals like iron.

One of the most famous dishes made with red beans is the classic red beans and rice, a staple in Southern cuisine. This hearty and flavorful dish combines red beans with spices, vegetables, and often smoked or cured meats. It is a comforting and satisfying meal that has been enjoyed for generations.

Adzuki beans, also known as aduki or azuki beans, are small reddish-brown beans that are more prevalent in East Asia. These beans are particularly popular in Japanese, Chinese, and Korean cuisine, where they are used in a variety of sweet and savory dishes.

These beans have a nutty and slightly sweet flavor. They are often cooked and mashed into a paste, used as a filling in pastries and dumplings, or added to soups, stews, and salads. Adzuki bean paste is commonly used in traditional Japanese confectioneries like dorayaki and taiyaki.

Cranberry beans, also known as borlotti beans, are a type of bean native to Italy. They are named after their vibrant red color, which resembles that of a cranberry. These beans are medium-sized, oval-shaped, and have a cream-colored background with reddish-brown speckles or streaks.

Nutritionally, cranberry beans are a powerhouse. They are rich in fiber, protein, and complex carbohydrates, which makes them an excellent source of sustained energy. Besides, they also have a unique ability to absorb flavors and thus can be cooked with strong spices and seasonings.

Originating from the Indian subcontinent, mung beans have been consumed in the area for centuries due to their nutritional value. They are an excellent source of plant-based protein, providing all nine essential amino acids required by the body.

Mung beans can be prepared in a multitude of ways either sprouted and added to salads, stir-fried with vegetables, or boiled and mashed to create a hearty soup or stew. Mung bean noodles, commonly known as glass noodles, are popular in Asian cuisine.

Lentils are a type of legume that come in various colors, including green, brown, red, and black. These small, lens-shaped seeds are commonly consumed in South Asian cuisine. Their dietary prevalence is due to their nutritional composition. They are rich in essential minerals such as iron, magnesium, and potassium, as well as vitamins like folate and vitamin B6.

Moreover, lentils are affordable and widely available, making them an accessible source of nutrition for people of all income levels. They are also environmentally friendly, as they require less water and land to cultivate compared to other protein sources like meat or dairy.

Fava beans are also known as broad beans due to their comparatively larger appearance. Another unique characteristic of fava beans is their vibrant green color. When cooked, the beans turn a beautiful shade of emerald green, adding visual appeal to any dish they are included in.

Fava beans are native to the Mediterranean region and have been a staple in diets dating back to ancient times. One of the popular dishes to come out of them is a creamy dip called "ful medames" in Middle Eastern cuisine. They are also highly nutritious and packed with essential vitamins and minerals.

The most common consumption of soybeans is as a meat alternative. Soybeans are processed into various food products such as tofu, soy milk, tempeh, and miso, which are popular in vegetarian and vegan diets. Soybean oil, derived from the beans, is widely used in cooking, baking, and as a base for many processed foods.

Their universal consumption is due to their nutrient content. They are a great protein source for individuals on a plant-based diet. Similarly, they are also easily available and fairly affordable.

Black-eyed peas are identified by the distinctive black spot on their inner curve. These small, creamy-white beans are popular in the Southern United States, Latin America, and the Caribbean. Besides, they also hold cultural significance in many communities within African and Caribbean cultures.

They can be cooked in various ways, such as boiling, steaming, or pressure cooking. In Southern cuisine, they are commonly cooked with ham hocks or bacon for added flavor and served as a side dish or in the traditional New Year's Day meal known as "Hoppin' John."

French green beans are a young, unripe form of traditional beans. These are often served with the pods as the beans are quite small. They are a slender and delicate variety of green beans that have their origins in France. These beans are prized for their tender texture, vibrant green color, and subtly sweet flavor.

French green beans are typically longer and thinner than regular green beans, with a crisp and crunchy texture. They are harvested when young and tender, making them more delicate and flavorful compared to their mature counterparts. Naturally, these beans are low in calories and fat.

Split peas are a type of legume that is dried and then split in half along their natural seam. Split peas come in two varieties: yellow and green. Yellow split peas are milder in flavor and have a smoother texture, while green split peas have a slightly earthier taste and a more grainy texture.

Cooking with split peas is relatively easy. They do not require soaking like other legumes, making them a convenient choice for quick meals. Split pea soup is a popular dish that is both hearty and nutritious. It can be made by simmering split peas with vegetables, herbs, and spices until they become tender and form a thick, creamy soup.