14 Types of Beans and How to Use Them
Versatile, affordable, and wholesome, beans should be a fixture in everyone’s pantry — and with over 400 different types of beans grown worldwide, there is truly a bean for every occasion. There’s not much a humble bean can’t do: they provide heft and protein in meatless dishes, add fiber to grain bowls and salads, and can even star in desserts. The sheer variety of beans can make it difficult to keep the different varieties of legumes straight, so we’ve compiled a list of 14 common beans so you’ll know the best bean for every recipe.
Dried vs. Canned Beans
Bean debates (a thing that exists!) typically boil down to dried vs. canned beans, with both offering their own advantages and disadvantages. Dried beans are more economical than their canned counterparts, but not by much. The main advantage is in the flavor and texture of dried beans that have been cooked, after soaking, through a long, slow process. For time-strapped cooks, canned beans offer a reliable alternative. Beans are, after all, an agricultural product and, thus, they can also be found in their fresh form, which presents its own perks, including shorter cooking times, higher nutritional value, and better flavor and texture retention.
Heirloom vs. Commercial Beans
You may also find beans labeled as “heirloom,” from producers like Rancho Gordo and Blue House Farm. These include gorgeous varieties like Christmas Lima Beans, Ochio della Capra, and Scarlet Runner Beans, which are typically more expensive than commodity beans. Heirloom beans have been preserved for generations for specific characteristics, including dazzling colors, as well as unique flavor profiles and desirable textures. In contrast, commercial or commodity beans are grown for their consistent yields and standard taste, making them more widely accessible.
Pinto Beans
The most widely grown bean in the United States, “pinto” comes from the Spanish word for “painted,” alluding to their speckled brown and beige skins. Commonly available dried and canned, pinto beans are a staple of Southwestern American and Northern Mexican cuisine.
Best for: Chili, baked beans, refried beans, salads, and burritos
Pinto Bean Recipes:
Black Beans
Popular in Latin American, Caribbean, and American recipes, black beans, also known as black turtle beans, are small and ovular with a shiny black skin and a small white dot (called a “keel.”) They have a mild earthy flavor and can be purchased dried or canned.
Best for: Soup, chili, rice and beans, veggie burgers
Black Bean Recipes:
Navy Beans
The navy bean takes its name from its role as a major foodstuff for the U.S. Navy since the middle of the 19th century. Also called “Boston beans” or “pea beans,” navy beans are small, dense, white beans that hold their shape even after longer cooking applications.
Best for: Baked beans, casseroles, soups
Navy Bean Recipes:
Kidney Beans
Named for its resemblance to a certain internal organ, the kidney bean has several varieties, including red, light speckled, red speckled, and white (aka cannellini, which we’ll get to later). The kidney bean has a slightly sweet, earthy flavor and a soft texture when cooked. It’s a staple of Spanish, Creole, Tex-Mex, and Indian cuisine and is available dried and canned.
Best for: Chili, red beans and rice, curries
Kidney Bean Recipes:
Great Northern Beans
A bit larger than the navy bean, Great Northern beans are white, slightly flat, kidney-shaped beans that appear in Mediterranean, North African, and Middle Eastern cuisine. Available canned and dried, the Great Northern bean’s mild, nutty flavor makes it a versatile staple to keep on hand.
Best for: Soups, casseroles, salads, dips
Great Northern Bean Recipes:
Lima Beans
One of the few beans on this list to be available fresh (known in their fresh form as “butter beans”), lima beans are a slightly flat beige or light green bean with a creamy texture and buttery flavor. Lima beans are central to Peruvian cooking (They’re named after the capital of Peru), and they are also a favorite of cooks in the American South. Lima beans are available canned and dried, but for a fresher flavor during the offseason, opt for frozen.
Best for: Salads, quick-cooking recipes, soups
Lima Bean Recipes:
Fava Beans
With their two outer husks, fresh fava beans can be a labor of love, but when they’re in season, they are worth the effort. The earthy, buttery flavor pairs particularly well with delicate spring dishes. They are popular in North African, Mediterranean, and Middle Eastern cuisine. Fava beans are also available year-round dried, canned, or frozen.
Best for: Salads, stews, dips
Fava Bean Recipes:
Garbanzo Beans
Rich with protein, fiber, and fat in a dense, round shape, garbanzo beans are beloved in Middle Eastern cuisine and also feature prominently in Spanish, Portuguese, and Italian recipes. Also known as chickpeas, garbanzo beans can occasionally be found fresh at some specialty grocery stores, but are typically available dried or canned. The liquid from canned chickpeas, known as “aquafaba,” can act as a vegan substitute for egg whites.
Best for: Stews, dips, salads
Garbanzo Bean Recipes:
Soy Beans
Soy or “soya” beans are native to East Asia. They have become a staple in the U.S. as well, being made into soy milk, soy sauce, tofu, and tempeh. Currently, more than 80% of soybeans are cultivated in the upper Midwest of the United States. Young soy beans are called edamame and can be found frozen and fresh, and may be served in their pods or shelled. They have a mild, verdant flavor.
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Best for: Vegetarian protein (tofu, tempeh, textured vegetable protein), stir fries, salads
Soy Bean Recipes:
Lentils
Prized for their high protein content and versatility, lentils have many types and are grouped into four main categories — brown, green, red/yellow, and specialty, which include varieties like black beluga, Puy, and lair. They are commonly available dried and canned, depending on the type. The small, lens-shaped legumes are easy to prepare for a variety of applications.
Best for: Soups, salads, curries, grain bowls
Lentil Recipes:
Black-Eyed Peas
Popular in the American South, South America, West Africa, and the Caribbean, black-eyed peas are dense and creamy with an earthy flavor. These beans have a long history, having been cultivated since prehistoric times in China and India and revered in ancient Greece and Rome. They are easy to find both canned and dried.
Best for: Salads, braising, frying
Black-Eyed Pea Recipes:
Adzuki Beans
The mildly sweet flavor of adzuki beans makes them well-suited for sweet applications in Chinese and Japanese cuisine, where they are often mashed into a paste and sweetened even further. The small, bright red legumes have a white seam and can be found dried and canned.
Best for: Sweet fillings, cakes, ice cream
Adzuki Bean Recipes:
Mung Beans
Mung beans often appear sprouted as bean sprouts and can be found fresh in dishes like pad thai and pho. In Asia, dried mung beans are split and used in sweet and savory dishes. Cooked mung beans have a subtle flavor that’s often compared with potatoes and peas, while mung bean sprouts lend a fresh, juicy bite to stir fries and soups.
Best for: Soups, curries, desserts
Mung Bean Recipes:
Cranberry Beans
Also known as “borlotti beans,” or “October beans,” cranberry beans are plump, creamy beans with a mottled, speckled skin with flecks of red. They are available canned or dried and can occasionally be found fresh, especially in the early fall.
Best for: Salads, soups, pasta dishes
Cranberry Bean Recipes:
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