Name

Photo

Characteristics and Uses

Soak

Time

Adzuki, Aduki

Adzuki are small, vivid red beans with a slightly sweet flavor. Originally from Asia, its name means "little bean" in Japanese. They are easier to digest than most beans due to a very low fat content.

No

5-7 minutes

Anasazi

This revived ancient heirloom bean is related to, and similar in size and shape to pinto beans, but sweeter and more flavorful. Use in any recipe that calls for pinto beans. It holds its shape when cooked. Very digestible due to 25% less complex sugars. Mottled burgundy/white markings fade when cooked.

min. 4 hours

4-6 minutes

Black Turtle Bean, Tampico, Venezuelan, Mexican Black Spanish Black

A staple of Latin American and Caribbean cuisine, these beans have a strong, earthy, almost mushroom-like flavor and soft floury texture. They're are best combined with assertive flavorings

min. 4 hours

10-12 minutes

Black Eyed Peas

Black-eyed Beans have a good aroma, creamy texture and distinctive flavor. These beans are characterized by a small black eye and they are really a type of pea originally from Africa. No pre-soaking needed, they are easily digested. Traditionally served with rice and greens. Celebrate New Years with a dish called Hoppin' John.

No

10 minutes

Canellini, Fazolia, White Kidney Bean

These taste like the great northern or navy bean but are longer and fatter. Excellent in bean salads, Italian minestrone, soups with tomato, or simply served warm with a splash of olive oil, fresh minced rosemary and a dash of black pepper.

min. 4 hours

6-8 minutes

Cranberry Bean, Borlotti Beans, Shell Bean, Christmas Bean

Cranberry beans are rounded with red specks, which disappear on cooking, similar to the pinto bean but more delicate, nutty flavor. Commonly used in Italian soups and stews.

min. 4 hours

5-9 minutes

Flageolet

The French make good use of this small, creamy bean, often serving it with lamb. Substitutes: great Northern beans

min. 4 hours

10-12
minutes

Fava, Broad Bean, Butterbean, Windsor Bean, English Bean

Huge, substantial beans with tough outer skin. Peel off skins after soaking. Creamy texture; nutty, sweet earthy flavor. Use in soups, or purée into paté like hummus with rosemary, olive oil, garlic, lemon and fresh herbs. Try with blanched cauliflower pieces, vinegar, olive oil, chopped red onion, olive oil and balsamic vinegar. Use caution when pressure cooking because of the loose skins. Always use oil with these bean and place the rack on TOP of the beans to help keep loose skins from floating up.

min. 8 hrs or over night

4-5 minutes

Cook these beans at 8-10psi and use the natural release method

Garbonzo, Chickpeas, Ceci

Garbanzo Beans or chickpeas are the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a flavor somewhere between chestnuts and walnuts. These round beans are high in fat, keep their unique shape when cooked, and they are usually pale yellow in color, but they can also be found in red, black, and brown. Mild and sweet flavor with good protein and iron. Add to salads, soups, and pasta dishes. Purée into hummus with tahini with garlic, lemon juice, sea salt and olive oil.

min. 8 hrs or over night

10-13 minutes

Great Northern

Also called white kidney beans, these beans have a smooth texture, and delicate flavor and can be substituted for canellini  or Navy beans. Use in Italian style soups and pasta dishes. Substitute for garbanzo beans in hummus.

min. 4 hours

4-9 minutes

Lentils, Green, French, Spanish Brown, Dal Lentils, Black Beluga Lentils

Colors Range From Green, Brown, White, Yellow, Red, Coral, Black.

 
French

Red Lentils

Spanish Brown Lentils

Black Beluga Lentils

Very versatile Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings or other foods in combination with robust, zesty sauces.  Unlike dried beans and peas, there's no need to soak them.  mild and simple lentils and rice

Dal is an Indian word referring to all dried legumes and also the dishes made from them.

Lentils are rich in protein, carbohydrates, fiber, and low in fat. Before cooking, always rinse lentils and pick out stones and other debris. 

The most delicate lentils are the peppery French green lentils.  The mild brown lentils are the most common variety and hold their shape well after cooking, 

No

7 minutes

(can easily turn mushy if overcooked)

Kidney, Rajma, Mexican Bean

A large, kidney-shaped bean with a subtle sweet flavor and soft texture that keep their shape during cooking. Used in Southwestern dishes and bean salads.

min. 4 hours

10-12 minutes

Lima Beans, Madagascar Bean

Large beans with a buttery flavor and starchy texture. Caution: loose, large skins can clog pressure cookers. Great for hearty soups and stews with vegetables.

Use caution when pressure cooking because of the loose skins. Always use oil with these bean and place the rack on TOP of the beans to help keep loose skins from floating up.

min. 8 hrs or over night

3-4 minutes

Cook these beans at 8-10psi and use the natural release method

Mung, Mungo,
Mung Pea, Green Gram

A major player in Indian and Chinese dishes. Easy to digest, these beans do not hold shape well, but they are: great in stews or served over rice.

min. 4 hours

9 - 12 minutes

cook these beans at 8psi

Navy, Yankee Bean, Pearl Haricot, Boston Navy Bean

These beans were named for their large role in the diet aboard  U.S. Navy ships during the late 19th Century. Small white ovals; mild flavor with powdery texture. Makes great soup, chowders, and bean pot recipes.

min. 4 hours

8-11 minutes

Peas, Whole

Dried garden peas. Called soup peas in the U.S., and mushy peas in Great Britain. Use in soups and stews.

min. 4 hours

4-6 minutes

Peas, Split
Green & Yellow

Green Split Peas

Yellow Split Peas 

Yellow peas are milder than green, both have a grainy texture and do not hold their shape. Great for soups, puree half of the cooked peas for a creamier texture.

No

10-13 minutes

min. 4 hours

Pink, Chili Beans

Small, pale, pink-colored; rich, meaty flavor with a slightly powdery texture, these are related to the kidney bean. Turns reddish brown when cooked. Used in Mexican-American dishes, and often featured in chili and western barbecues.

min. 4 hours

5-8 minutes

Rattlesnake

A pinto bean hybrid, the rattlesnake bean gets its name from the way its bean pods twist and snake around the vines and poles.  These beans are great for chili, refried beans, soups or casseroles.   Substitutes: pinto bean OR chili bean OR red kidney bean.

min. 4 hours

6-8 minutes

Pinto

Pintos are medium ovals with an earthy flavor and powdery texture. They tend to be mushier when cooked than pink or red beans. Their dappled, bicolor appearance changes to brown when cooked. A favorite for Mexican dishes.

min. 4 hours

10-12 minutes

Red Beans

Used in traditional Southern cooking, and often combined with rice. Also compliments the flavor and color of corn pasta, either plain and simple or hot and spicy.

min. 4 hours

5-8 minutes

Scarlet, White, Black Runner Beans

 Scarlet Runner Beans

These large beans are very flavorful, and they work well in salads or as a side dish. 

min. 4 hours

9-12 minutes

Small Red Beans, Mexican Red Bean

These dark red beans hold their shape and firmness when cooked. Similar to red kidney, but smoother in taste and texture. They can be substituted for any of the colored varieties and used in soups, salads, chili and Creole dishes.

min. 4 hours

5-8 minutes

Soy, Soya Beans: Beige Or Black

They come in two kinds, beige and black. Sweet, nutty flavor, and touted for health benefits, these beans are hard to digest,and they are the hardest of all dried beans. Soak over night in the refrigerator.

min. 8 hrs or over night

35 minutes