Adzuki

Small, sweet red beans often used in desserts. They’re yummy in ice cream and red bean paste buns!

Anasazi Beans

Spotted beans with a mild, nutty flavor. They were grown by Native Americans and cook quickly without soaking!

Bambara Beans

Nutty-flavored beans that are both a snack and a great stew ingredient.

Black Beans

Small, shiny, and full of protein. They’re perfect for tacos, soups, and burritos!

Black Lentils

Tiny, shiny black lentils that look like caviar and stay firm when cooked.

Black-Eyed Peas

Creamy beans with a black spot, popular for good luck meals.

Borlotti Beans

Speckled pink beans known for a creamy texture in soups. Differences from Cranberry Beans: Slightly larger with a thicker skin, giving them a richer, heartier flavor.

Brown Lentils

Mild, earthy lentils that make soups thick and tasty.

Cannellini Beans

Creamy white beans perfect for hearty stews.

Chickpeas

Round, golden beans that are crunchy when roasted and creamy when mashed. They're great in hummus, salads, and even crispy snacks!

Cranberry Beans

Pinkish beans with red spots and a mild, nutty flavor. Differences from Borlotti Beans: More tender with a creamier texture, making them ideal for soups.

Fava Beans

Soft, earthy beans enjoyed since ancient times.

Flageolet Beans

Small, pale green beans with a delicate, creamy texture.

Green Beans

Long, crunchy beans often eaten whole.

Green Lentils

Firm and peppery, these lentils stay whole when cooked, making them great for salads and hearty meals.

Green Split Peas

Just like yellow split peas, but with a slightly sweeter taste and bright green color.

Horse Gram

Small, brown lentils known for their earthy taste and powerful nutrition.

Kidney Beans

Big, red beans shaped like kidneys, great in chili and stews.

Lima Beans

Soft, buttery beans often called butter beans.

Lupini Beans

Bitter beans that are soaked and eaten as a salty snack.

Mung Beans

Small, green beans often sprouted or used in soups and curries.

Navy Beans

Small, white beans commonly used in baked beans and soups.

Pigeon Peas

Small, yellowish peas that bring a nutty flavor to curries and stews.

Pinto Beans

Light brown beans with speckles that turn creamy when cooked.