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Bean Varieties

Home » US Dry Bean Industry » Bean Varieties

Adzuki
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

Baby Lima
Appearance: flat-shaped, creamy white
Flavor: rich, buttery
Culinary: soups, stews and casseroles; or simply cooked with herbs and spices
Cooking Time: 1 hour

Black Bean
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
Cooking Time: 1 to 1½ hours

Blackeye
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
Cooking Time: ½ to 1 hour

Cranberry
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
Cooking Time: 3/4 to 1 hour

Dark Red Kidney
Appearance: large, kidney-shaped, deep reddish-brown
Flavor: robust, full-bodied, soft texture
Culinary:

often used in chili; popular in salads; paired with rice
Cooking Time: 1½ to 2 hours

Garbanzo
Appearance: beige to pale yellow
Flavor: nutlike taste, buttery texture
Culinary: called chickpeas; especially popular in Middle Eastern,Indian dishes — hummus, falafels, curries
Cooking Time: 1 to 1½ hours

Great Northen
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
Cooking Time: 3/4 to 1 hour

Large Lima
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
Cooking Time: 1 to 1½ hours

Light Red Kidney
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
Cooking Time: 1 to 1½ hours

Navy
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
Cooking Time: 1½ to 2 hours

Pink
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
Cooking Time: 1 hour

Pinto
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
Cooking Time: 1½ to 2 hours

Small Red

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
Cooking Time: 1 to 1½ hours

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