U.S. Green Split Peas

CHICKPEAS ‘KABULI TYPE’

creamy-white seed coat; golden yellow cotyledon

DARK RED KIDNEY BEANS

Appearance: Large, kidney-shaped, reddish-brown
Flavor: Robust, full-bodied flavor
Uses: Chili, salads, with rice, Chinese bean pastes, Southeast Asian desserts
Availability: Widely

GARBANZO BEANS (Chickpeas)

Appearance: Beige to pale yellow
Flavor: Nutlike
Uses: Salads, Middle Eastern and Indian dishes including hummus, fried/roasted snacks
Availability: Widely

GREAT NORTHERN BEANS

Appearance: Flat, kidney-shaped
Flavor: Takes on the flavors of foods with which cooked
Uses: Cassoulet in France, baked beans
Availability: Widely

LARGE LIMA BEANS

Appearance: Flat-shaped, ivory
Flavor: Smooth creamy sweet
Uses: Succotash, substitute for potatoes or rice, soups, casseroles
Availability: Somewhat limited

LIGHT RED KIDNEY BEANS

Appearance: Large, kidney-shaped
Flavor: Robust, full-bodied
Uses: Caribbean, Portuguese, and Spanish cuisines, used in chili, salads, and paired with rice
Availability: Widely

NAVY BEANS

Appearance: Small white ovals
Flavor: Mild
Uses: Pork and beans, baked beans, soups, stews, pureed
Availability: Widely

PINK BEANS

Appearance: Small, pale, pink-colored
Flavor: Rich, meaty
Uses: Chili, Old West recipes
Availability: Limited

PINTO BEANS

Appearance: Medium-sized, oval-shaped, mottled beige, brown skin
Flavor: Earthy
Uses: Refried beans, Tex-Mex, and Mexican bean dishes
Availability: Widely

SMALL RED BEANS

Appearance: Dark red
Flavor: Robust, full-bodied
Uses: Soups, salads, chili, Creole dishes, red bean pastes
Availability: Limited

GREEN SPLIT PEAS

light green seed, coat; dark green cotyledon

GREEN PEAS ‘COLUMBIA’

light green seed, coat; dark green cotyledon

GREEN SPLIT CRUISER

light green seed, coat; dark green cotyledon

YELLOW SPLIT PEAS

light yellow seed, coat; deep yellow cotyledon

YELLOW PEAS

light yellow seed, coat; deep yellow cotyledon

MARROWFAT PEAS

light green seed, coat; dark green cotyledon

AUSTRIAN WINTER PEAS

mottled dark green/brown seed, coat; yellow cotyledon

WINTER PEAS

light green seed, coat; dark green cotyledon

LENTILS ‘REGULAR’

light brown, mottled seed, coat; yellow cotyledon

LENTILS ‘ESTON‘

tan to green seed, coat; yellow cotyledon

LENTILS ‘LARGE GREEN’

bright green seed, coat; yellow cotyledon

LENTILS ‘CRIMSON‘

reddish-brown seed, coat; red cotyledon

LENTILS ‘PARDINA’

speckled grey/brown seed coat; yellow cotyledon

LENTILS ‘RED CHIEF’

light tan seed, coat; red cotyledon

WINTER LENTILS

light to dark brown seed, coat; red cotyledon

CHICKPEAS ‘KABULI TYPE’

creamy-white seed coat; golden yellow cotyledon

CHICKPEAS ‘DESI TYPE’

dark brown seed coat; yellow cotyledon

CRANBERRY BEANS

Appearance: Small, rounded, ivory with red markings
Flavor: Nut-like
Uses: Northern Italian, Portuguese, and Spanish cuisines
Availability: Limited

BLACKEYE BEANS (Cowpeas)

Appearance: Kidney shape, white skin, black eye, fine wrinkles
Flavor: Scented aroma, creamy, and distinctive
Uses: Southwest U.S. side dish
Availability: Limited

BABY LIMAS

Appearance: Flat, creamy white
Flavor: Rich, buttery
Uses: Stews, soups, casseroles, Side dish with herbs, Japanese bean paste
Availability: Somewhat limited

AZUKI BEANS

Appearance: Small, reddish brown
Flavor: Nutty, sweet
Uses: Asian cuisines, Japanese confections
Availability: Limited

BLACK BEANS (Turtle Beans)

Appearance: Oval, black skins, Cream colored flesh
Flavor: Mild, sweet, earthy
Uses: Caribbean, Latin American, Southwest U.S. soups, stews, sauces
Availability: Widely