Dry Beans

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
anasazi beans
These heirloom beans are sweet, fast-cooking, and reputed to cause less flatulence than other bean varieties. They're great for making refried beans.
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appaloosa bean
appaloosa bean
These heirloom beans have markings like Appaloosa ponies. They're often used to make chili and soups.
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azuki bean
azuki bean
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.
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black azuki 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.
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black bean
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.
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brown speckled cow bean
brown speckled cow bean
These heirloom beans are great in soups.
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calypso bean
calypso bean
Cooking these beautiful beans in lots of water helps keep them from losing their distinctive coloring.
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cannellini 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.
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chili bean
chili bean
These are very similar to pinto beans, only they're smaller and rounder. They're often used to make chili and refried beans.
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Christmas lima bean
Christmas lima bean
These taste a bit like chestnuts when cooked.
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coco bean
The French use these beans for their cassoulets.
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cranberry bean
cranberry bean
These have an excellent, nutty flavor, and are commonly used in Italian soups and stews.
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dried beans
dried 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.
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dried fava bean
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.
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eye of the 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.
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flageolet bean
flageolet bean
The French make good use of this small, creamy bean, often serving it with lamb.
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Great Northern bean
Great Northern bean
These mild white beans are often used in cassoulets and stews.
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Jackson wonder bean
Jackson wonder bean
This is a good choice for soups.
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kidney bean
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.
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lablab bean
lablab 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.
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lima bean
lima 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.
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lingot bean
lingot bean
The French use these for their cassoulets.
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lupini bean
lupini bean
These large Italian beans resemble fava beans, only they're slightly bitter. They're often marinated and served in salads.
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marrow bean
marrow bean
These large white beans are said to taste like bacon. They're great pureed in soups.
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mortgage runner bean
mortgage runner bean
These beans have a rich, creamy consistency that works well in soups and casseroles.
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mung bean
mung 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.
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navy bean
navy 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.
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pinto bean
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.
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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.
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red bean
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.
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red kidney bean
red kidney bean
These gorgeous and versatile beans are often used in chili, refried beans, soups, and salads.
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rice bean
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.
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scarlet 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
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soybean
soybean
This nutritional powerhouse is extremely versatile--it's used to make salad oil, tofu, soy sauce, meat analogs, soy milk and cheese, and many other ingredients. The actual beans need to be soaked a long time and are somewhat hard to digest, but they're extremely nutritious.
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Steuben yellow bean
Steuben yellow bean
This heirloom bean is sometimes used to make Boston baked beans.
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Swedish brown bean
Swedish brown bean
These pretty brown beans are especially good in soups.
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tepary bean
tepary bean
This was a staple of Native Americans in the Southwest. It's good for making refried beans and chili. Look for it in health food stores.
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Tolosana bean
Tolosana bean
These beans are especially good in seafood dishes.
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tongues of fire bean
tongues of fire bean
This bean is a close relative of the cranberry bean. Despite its name, it's not hot at all.
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trout bean
trout bean
This German heirloom bean is relatively sweet. It's especially good in soups and casseroles
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