Appearance: Flat, kidney-shaped Flavor: Takes on the flavors of foods with which cooked Uses: Cassoulet in France, baked beans Availability: Widely
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
LARGE LIMA BEANS
Appearance: Flat-shaped, ivory Flavor: Smooth creamy sweet Uses: Succotash, substitute for potatoes or rice, soups, casseroles Availability: Somewhat limited
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 PEAS ‘COLUMBIA’
light green seed, coat; dark green cotyledon
WINTER PEAS
light green seed, coat; dark green 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
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
GREEN SPLIT PEAS
light green seed, coat; dark green cotyledon
YELLOW SPLIT PEAS
light yellow seed, coat; deep yellow cotyledon
GREEN SPLIT CRUISER
light green seed, coat; dark green 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
LENTILS ‘ESTON‘
tan to green seed, coat; yellow cotyledon
LENTILS ‘REGULAR’
light brown, mottled seed, coat; yellow cotyledon
LENTILS ‘LARGE GREEN’
bright green seed, coat; yellow cotyledon
LENTILS ‘CRIMSON‘
reddish-brown seed, coat; red cotyledon
LENTILS ‘RED CHIEF’
light tan seed, coat; red cotyledon
LENTILS ‘PARDINA’
speckled grey/brown seed coat; yellow cotyledon
CHICKPEAS ‘KABULI TYPE’
creamy-white seed coat; golden yellow cotyledon
WINTER LENTILS
light to dark brown seed, coat; red cotyledon
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
