Dry Beans Category

Dry Beans

Beans are low in fat and loaded with nutrients, and we'd probably eat more of them if they weren't also loaded with flatulence-producing enzymes. There are ways to enjoy beans without having to forego social appointments, however. One is to change the water from time to time while you're soaking or cooking the beans. Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine. It also helps to cook the beans thoroughly, until they can be easily mashed with a fork. Most bean aficionados prefer dried beans, but canned beans are also available. These don't need to be cooked, but they tend to be saltier and less flavorful than reconstituted dried beans.

anasazi beans, frijol conejo, little cow, rabbit bean

These heirloom beans are sweet, fast-cooking, and reputed to cause less flatulence than other bean varieties. They're great for making refried beans.

appaloosa bean, purple appaloosa bean

These heirloom beans have markings like Appaloosa ponies. They're often used to make chili and soups.

azuki bean, aduki bean, adzuki bean, asuki bean, feijao bean, field pea

The Japanese use these small red beans to make sweet red bean paste, but they're also good in rice dishes or salads. Azuki beans are sweet and relatively easy to digest, so they won't make you as gassy as other beans. They also don't take as long to cook.

bayo bean

bayo bean Learn more

black azuki bean, asuki bean, black aduki bean, black adzuki bean

black azuki bean

This is a black version of the more common red azuki bean. Like their red relatives, black azuki beans are sweet and relatively easy to digest, so they won't make you as gassy as other beans. They also don't take as long to cook.

black bean, black turtle bean, frijole negro, Mexican black bean

These beans are a staple of Latin American and Caribbean cuisine, where they're used to make side dishes, soups, bean dips, and salads. They have a strong, earthy flavor, so they're often combined with assertive flavorings. Don't confuse black beans with fermented black beans.

bolita bean

bolita bean Learn more

brown bean Learn more

brown speckled cow bean, speckled brown cow bean

brown speckled cow bean

These heirloom beans are great in soups.

calypso bean, orca bean, yin yang bean

Cooking these beautiful beans in lots of water helps keep them from losing their distinctive coloring.

cannellini bean, fazolia bean, white kidney bean

cannellini bean

You've probably already encountered this Italian bean in minestrone soup or a bean salad. It's prized for its smooth texture and nutty flavor.

chili bean, pink bean

These are very similar to pinto beans, only they're smaller and rounder. They're often used to make chili and refried beans.

Christmas lima bean, chestnut lima bean

Christmas lima bean

These taste a bit like chestnuts when cooked.

coco de Paimpol

The French use coco de Paimpol beans for their cassoulets. These white beans are originally from South America.

cranberry bean, borlotti bean, crab eye bean, fagiolo romano, Roman bean

These have an excellent, nutty flavor, and are commonly used in Italian soups and stews.

dried beans, shellouts

Beans are low in fat and loaded with nutrients, and we'd probably eat more of them if they weren't also loaded with flatulence-producing enzymes. There are ways to enjoy beans without having to forego social appointments, however. One is to change the water from time to time while you're soaking or cooking the beans. Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine. It also helps to cook the beans thoroughly, until they can be easily mashed with a fork. Most bean aficionados prefer dried beans, but canned beans are also available. These don't need to be cooked, but they tend to be saltier and less flavorful than reconstituted dried beans.

dried fava bean , broad bean, butter bean, English bean, faba, feve, fool

dried fava bean

These meaty, strongly flavored beans have been around for ages, and they work well in sides dishes, soups, or salads. Tender fresh fava beans are available in the fall and are much better tasting than canned, dried, or frozen ones. Cook them before eating. About 400 million people worldwide have favism, an enzyme deficiency. Eating fava beans can cause adverse symptoms in some of them.

Egyptian white broad bean

Egyptian white broad bean Learn more

European soldier bean, red eye bean

European soldier bean Learn more

eye of the goat bean, eye of goat bean

eye of the goat bean

his heirloom bean stays firm and richly colored after cooking, so it's great as a side dish or in salads.

flageolet bean, fayot bean

The French make good use of this small, creamy bean, often serving it with lamb.

Great Northern bean

Great Northern bean

These mild white beans are often used in cassoulets and stews.

Jackson wonder bean

Jackson wonder bean

This is a good choice for soups.

kidney bean

This is a family of sweet kidney-shaped beans that comes in different sizes and colors. Varieties include cannellini beans, flageolets, and red kidney beans.

lablab bean, bonavist bean, Egyptian bean, Fuji mame, hyacinth bean

These beans can be brown, reddish-brown, or cream colored, and they're easily identified by a white seed scar which runs along one edge. They have a pleasant nutty flavor, but they need to soaked and peeled before cooking. Skinned and split lablab beans, called val dal in Hindu, are more convenient to use. Both whole and split beans are available in Indian markets.

lima bean, baby lima bean, butter bean, Fordhooks, Madagascar bean, sieva bean

With their buttery flavor, lima beans are great in soups or stews, or on their own as a side dish. The most popular varieties are the small baby lima bean = sieva bean and the larger Fordhooks. You can get limas fresh in their pods in the summer, but many people prefer to use dried lima beans. Shelled frozen limas are a good substitute for fresh, but canned limas aren't nearly as good. The biggest downside is that lima beans are harder to digest than other beans.

lingot bean

The French use these for their cassoulets.

lupini bean

These large Italian beans resemble fava beans, only they're slightly bitter. They're often marinated and served in salads.

maicoba bean, azufrado bean, canaria bean, canario bean, mayocoba bean

maicoba bean Learn more

marrow bean

These large white beans are said to taste like bacon. They're great pureed in soups.

mortgage runner bean, mortgage lifter bean

mortgage runner bean

These beans have a rich, creamy consistency that works well in soups and casseroles.

mung bean, green gram, mung pea, mungo bean

Whole mung beans are small and green, and they're often sprouted to make bean sprouts. When skinned and split, the beans are flat and yellow, and called moong dal.

navy bean, Boston bean, Boston navy bean, fagioli, haricot bean

These small white beans are commonly used to make baked beans, but they're also good in soups, salads, and chili. They're relatively difficult to digest.

pinto bean

The dried beans are beige with brown streaks, but they turn a uniform pinkish-brown when cooked. They're often used to make refried beans and chili.

rattlesnake bean

rattlesnake bean

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 making chili, refried beans, soups, or casseroles.

red ball bean, frijo bola roja

red ball bean Learn more

red bean, Mexican red bean, small red bean

These are similar to red kidney beans, only smaller, rounder, and darker. In the Southwest, they're often used to make refried beans and chili. In Louisiana, they're used to make the classic red beans and rice.

red kidney bean, rajma

red kidney bean

These gorgeous and versatile beans are often used in chili, refried beans, soups, and salads.

rice bean

These tiny beans don't require soaking and cook in just 15 minutes. Some cooks use them instead of rice to make risotto.

scarlet runner bean, runner bean

scarlet runner bean

These large beans are very flavorful, and they work well in salads or as a side dish. Young pods can be cooked and served like green beans