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U.S. Green Split Peas

Arroz Caldo with U.S. Green Split Peas

Pasta Salad with Tuna, U.S. Chickpeas and Split Peas

U.S. Chickpeas, U.S. Green Split Peas, U.S. Yellow Split Peas

U.S. Green Split Pea Porridge with Dove or Quail

U.S. Green Split Peas

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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