Bean Varieties
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Adzuki |
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| Appearance: | small, reddish brown | |
| Flavor: | nutty, sweet | |
| Culinary: | often used in Asian cuisine; particularly popular in Japanese cooking for confections | |
| Cooking Time: | 3/4 to 1 hour | |
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Baby Lima |
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| Appearance: | flat-shaped, creamy white | |
| Flavor: | rich, buttery | |
| Culinary: | soups, stews and casseroles; or simply cooked with herbs and spices Try them in this sweet onion apricot limas recipe. |
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| Cooking Time: | 1 hour | |
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Black Bean |
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| Appearance: | small ovals with deep black skins; dark-cream-to-gray flesh | |
| Flavor: | mild, sweet, earthy; soft texture | |
| Culinary: | sometimes called turtle beans; used in classic Latin American,Caribbean and Southwestern (U.S.) cooking in soups, stews, sauces Try them in black bean brownies or Mexican black bean and spinach pizza. |
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| Cooking Time: | 1 to 1½ hours | |
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Blackeye |
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| Appearance: | kidney shape; white skin with small black eye, very fine wrinkles | |
| Flavor: | scented aroma, creamy texture, distinctive flavor | |
| Culinary: | originally from Africa, still very common there; also called cowpeas or black-eyed peas; cook rapidly with no pre-soaking needed Try in stir-fried blackeyes & beef or turkey & bean salad with apricot-ginger dressing. |
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| Cooking Time: | ½ to 1 hour | |
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Cranberry |
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| Appearance: | small rounded beans, ivory color with red markings that disappear on cooking | |
| Flavor: | creamy texture; subtle, nut-like taste | |
| Culinary: | a favorite in northern Italian, Spanish and Portuguese cuisines Try them in cranberry bean pizza. |
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| Cooking Time: | 3/4 to 1 hour | |
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Dark Red Kidney |
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| Appearance: | large, kidney-shaped, deep reddish-brown | |
| Flavor: | robust, full-bodied, soft texture Try them in a quick and easy cassoulet or a refreshing chicken, bean, and wild rice salad. |
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| Culinary: | often used in chili; popular in salads; paired with rice | |
| Cooking Time: | 1½ to 2 hours | |
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Garbanzo |
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| Appearance: | beige to pale yellow | |
| Flavor: | nutlike taste, buttery texture Try them in a grilled tuna & bean salad or make your own falafel. |
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| Culinary: | called chickpeas; especially popular in Middle Eastern,Indian dishes — hummus, falafels, curries | |
| Cooking Time: | 1 to 1½ hours | |
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Great Northen |
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| Appearance: | flat, kidney-shaped, medium-sized, white | |
| Flavor: | mild, delicate, take on flavors of other foods with which they’re cooked | |
| Culinary: | popular in France in cassoulet (a white bean casserole); in U.S., traditionally prepared as Boston baked beans Try them in pasta with beans & greens or sage-roasted pork tenderloin with beans. |
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| Cooking Time: | 3/4 to 1 hour | |
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Large Lima |
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| Appearance: | flat shape, ivory color | |
| Flavor: | smooth, creamy, sweet | |
| Culinary: | sometimes called “butter beans”; used in American succotash; good substitute for potatoes or rice; excellent in soups, casseroles Try them in tomato butter bean bok choy or white bean chili. |
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| Cooking Time: | 1 to 1½ hours | |
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Light Red Kidney |
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| Appearance: | large, kidney-shaped | |
| Flavor: | robust, full-bodied flavor, soft texture | |
| Culinary: | popular in Caribbean region, Portugal, Spain; most often used in chili, salads; often paired with rice Try them in fettuccine, chicken & bean alfredo, or Asian bean and rice rolls. |
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| Cooking Time: | 1 to 1½ hours | |
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Navy |
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| Appearance: | small white ovals | |
| Flavor: | mild flavor, powdery texture | |
| Culinary: | called pea beans; most often used in pork and beans, baked beans; also used in soups and stews; are great pureed Try them in navy bean oatmeal chocolate chip cookies or pasta e fagioli. |
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| Cooking Time: | 1½ to 2 hours | |
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Pink |
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| Appearance: | small, pale-pink; turn reddish brown when cooked | |
| Flavor: | rich, meaty with slightly powdery texture | |
| Culinary: | related to kidney beans; often used in chili; a favorite in Old West (U.S.) recipes Try them in pink beans with chicken breasts, oranges & walnuts or cajun bean, corn & shrimp bisque. |
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| Cooking Time: | 1 hour | |
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Pinto |
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| Appearance: | medium ovals; mottled beige and brown | |
| Flavor: | earthy flavor, powdery texture | |
| Culinary: | closely related to red kidney beans; when cooked, lose natural mottling on skins and turn brown; most often used in refried beans, Tex-Mex, Mexican dishes Try them in pinto bean applesauce raisin cookies or southwest lasagna. |
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| Cooking Time: | 1½ to 2 hours | |
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Small Red |
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| Appearance: | dark red color, similar to red kidney but smaller | |
| Flavor: | similar to red kidney | |
| Culinary: | also called Mexican red beans; hold both shape and firmness when cooked; most often used in soups, salads, chili, Creole dishes Try them in kidney bean & cheesy rice casserole or shrimp & red beans creole. |
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| Cooking Time: | 1 to 1½ hours | |