Home


Baby Lima | Black | Blackeye | Cranberry | Dark Red Kidney | Garbanzo | Great Northern |
Light Red Kidney | Large Lima | Navy | Pink | Pinto | Small Red

Be'an Smart About Beans

Besides adding nutritional value to a meal, dry beans bring a variety of colors, textures and flavors to the table. Because there are so many bean varieties available - each with its own unique characteristics - beans are a versatile ingredient that can be used in virtually any type of cooking. The following chart gives a brief overview and cooking suggestions for some of the most popular bean varieties.

 
Baby Lima bean photo Baby Lima
  • Flat-shaped, white-colored beans
  • Smooth, creamy texture
  • Popular as a sidedish or added to soups and casseroles

    Cooking Time: 1 hour

Back to top
Black bean photo Black
  • Medium-sized, black-skinned ovals
  • Also called Turtle bean
  • A favorite in South and Central American and Caribbean cuisine

    Cooking Time: 1 to 1 1/2 hours

Back to top
Blackeye bean photo Blackeye
  • Medium-sized, oval-shaped, with black dot on white colored skin
  • Distinct, savory flavor and light, smooth texture
  • Also called black-eyed pea
  • Popular in Southern cooking in recipes such as Hoppin' John, traditionally served in the South on New Year's Day to bring luck

    Cooking Time: 30 minutes to 1 hour

Back to top
Cranberry bean photo Cranberry
  • Medium-sized, mottled tan and red ovals
  • Becomes tender easily and absorbs flavors of spices very well
  • Also called Roman bean
  • A favorite in Italian dishes

    Cooking Time: 45 to 60 minutes

Back to top
Dark Red Kidney bean photo Dark Red Kidney
  • Large, deep reddish-brown and kidney-shaped
  • Famous in Red Beans and Rice
  • Popular in chili, soups and salads

    Cooking Time: 1 1/2 to 2 hours

Back to top
Garbanzo bean photo Garbanzo
  • Round, medium-sized, beige color
  • Nut-like flavor and firm texture
  • Also called chickpea
  • Popular in soups and salads; main ingredient in Middle Eastern dishes hummus and falafel

    Cooking Time: 1 to 1 1/2 hours

Back to top
Great Northern bean photo Great Northern
  • Medium-sized, white oval
  • Belongs with the White bean or Haricot bean family
  • Often used in soups, stews and Cassoulet

    Cooking Time: 45 to 60 minutes

Back to top
Light Red Kidney bean photo Light Red Kidney
  • Large, light red and kidney-shaped
  • Famous in Red Beans and Rice
  • Popular in chili, soups and salads

    Cooking Time: 1 1/2 to 2 hours

Back to top
Large Lima bean photo Large Lima
  • Flat-shaped, white-colored beans
  • Smooth, creamy, sweet flavor
  • Also known as Butter Beans
  • Popular as a sidedish or added to soups and casseroles

    Cooking Time: 1 to 1 1/2 hours

Back to top
Navy bean photo Navy
  • Small white ovals
  • Belongs to the White bean or Haricot bean family
  • Often used in baked beans, soups and salads

    Cooking Time: 1 1/2 to 2 hours

Back to top
Pink bean photo Pink
  • Small, pale, pink-colored
  • Turns reddish brown when cooked
  • Often used in South American recipes and "Old West" recipes like chili

    Cooking Time: 1 hour

Back to top
Pinto bean photo Pinto
  • Medium-sized, mottled beige and brown ovals
  • When cooked, loses mottling and turns brown
  • Staple in Latino cooking
  • Often found, whole or refried, in favorites like burritos and tacos

    Cooking Time: 1 1/2 to 2 hours

Back to top
Samll Red bean photo Small Red
  • Dark red color, with flavor and properties similar to Dark Red Kidney bean, only smaller
  • Holds shape and firmness when cooked
  • Also called Small Red Mexican bean
  • Often used in soups and Creole dishes

    Cooking Time: 1 to 1 1/2 hours

Back to top