Beans come in a wide array of shapes, sizes, and colors, each with unique flavors and textures that define their culinary roles. Some are small and round, others large and flat, with coats ranging from glossy to speckled. They’re grown globally, adapting to climates from cool hills to arid plains, and harvested fresh or dried for versatility.
Their flavors span mild and nutty to rich and earthy, with textures that can be creamy, firm, or starchy, depending on preparation. Fresh varieties snap with crispness, while dried ones soften into hearty bases for slow-cooked meals. Cultivation varies—some climb poles, others hug the ground—needing soils from sandy to rich and temperatures from temperate to tropical.
Nutritionally, they’re powerhouses, packed with protein, fiber, and vitamins, though some require soaking and thorough cooking to unlock digestibility and remove compounds. Quick-cooking types suit fast dishes, while others demand patience, rewarding with depth in soups, stews, or sides. Storage life stretches months to years when dried, a testament to their practicality.
Culinary traditions shape their use—some star in savory staples, others in sweet pastes or crunchy snacks, reflecting regional tastes. Whether sprouted, mashed, or whole, they bridge cultures, offering endless possibilities from garden to plate with minimal fuss or elaborate care, depending on the dish.
Different Types of Beans
Kidney Beans
Kidney Beans (Phaseolus vulgaris) are large, kidney-shaped seeds with a glossy, deep red to reddish-brown coat and creamy white interior. Measuring 0.5–0.75 inches long, they have a robust, earthy flavor and firm, meaty texture that holds up in slow-cooked dishes like chili, stews, or red beans and rice. Grown as bush or pole plants, they thrive in warm climates (70°F–80°F), maturing in 90–100 days with well-drained, loamy soil (pH 6.0–7.0). High in protein and iron, they store well dried (up to a year) but require soaking (6–8 hours) and cooking (1–2 hours) to soften and remove lectins.
Black Beans
Black Beans (Phaseolus vulgaris), or turtle beans, are small, oval, jet-black seeds (0.4–0.6 inches long) with a shiny coat and dense, creamy flesh. Their mild, sweet-earthy taste and velvety texture shine in Latin American dishes—think Cuban black bean soup or Mexican frijoles. Bush varieties grow in warm conditions (70°F–85°F), taking 90–110 days to mature in fertile soil (pH 6.0–6.5). Rich in antioxidants and fiber, they need soaking (6–8 hours) and cooking (1–1.5 hours) to tenderize. Dried, they keep for 12–18 months in cool, dry storage.
Pinto Beans
Pinto Beans (Phaseolus vulgaris) are medium-sized, oval seeds (0.5–0.7 inches) with a mottled beige-and-brown coat that fades to solid tan when cooked. Their nutty, creamy flavor and soft texture make them staples in refried beans, burritos, or Southwestern soups. Grown as bush plants in warm, semi-arid climates (70°F–80°F), they mature in 90–120 days on well-drained soil (pH 6.0–7.0). High in protein and folate, they require soaking (6–8 hours) and cooking (1–2 hours). Dried pintos store for up to a year but may toughen with age.
Navy Beans
Navy Beans (Phaseolus vulgaris), or pea beans, are small, oval, white seeds (0.3–0.5 inches) with a smooth coat and mild, starchy flavor. Their dense, creamy texture suits baked beans, soups, or casseroles, absorbing flavors well. Compact bush plants thrive in temperate zones (65°F–75°F), maturing in 85–100 days on loamy soil (pH 6.0–7.0). Packed with fiber and magnesium, they need soaking (6–8 hours) and cooking (1–1.5 hours). Dried, they store for 12–18 months, though prolonged boiling can break them down.
Lima Beans
Lima Beans (Phaseolus lunatus), or butter beans, vary from small (0.5 inches) to large (1 inch), with flat, crescent shapes and pale green to white coats. Their rich, buttery taste and starchy texture elevate succotash, stews, or Southern dishes. Grown as bush or pole plants in warm climates (70°F–85°F), they mature in 65–90 days on rich, well-drained soil (pH 6.0–6.8). High in protein and potassium, fresh limas cook in 30–60 minutes, while dried need soaking (8 hours) and 1–2 hours boiling. They store dried for a year but can be toxic if undercooked due to cyanogenic compounds.
Green Beans (Snap Beans)
Green Beans (Phaseolus vulgaris), eaten as immature pods, are slender, 4–6 inches long, with crisp, bright green exteriors and tiny, tender seeds. Their fresh, grassy flavor suits steaming, stir-frying, or casseroles like green bean almondine. Bush or pole varieties grow in warm weather (65°F–80°F), maturing in 50–60 days on loamy soil (pH 6.0–6.5). Rich in vitamins C and K, they’re harvested fresh and cook in 5–15 minutes. Not typically dried, they store refrigerated for 1–2 weeks, losing crispness over time.
Garbanzo Beans (Chickpeas)
Garbanzo Beans (Cicer arietinum) are round, beige seeds (0.3–0.5 inches) with a wrinkled coat and firm, nutty flesh. Their earthy, slightly sweet taste stars in hummus, falafel, or curries. Bushy plants thrive in warm, dry climates (70°F–80°F), maturing in 90–110 days on sandy loam (pH 6.0–7.0). High in protein and manganese, they need soaking (8–12 hours) and cooking (1.5–2 hours) when dried, storing for up to a year. Roasted, they turn crunchy, but raw chickpeas require thorough boiling to remove toxins.
Adzuki Beans
Adzuki Beans (Vigna angularis) are small, oval, deep red seeds (0.2–0.4 inches) with a thin white line and sweet, nutty flavor. Popular in Asian sweets like red bean paste or soups, their firm texture holds shape when cooked. Bush plants grow in warm conditions (70°F–85°F), maturing in 90–120 days on well-drained soil (pH 5.8–6.5). Rich in antioxidants and fiber, they soak (4–6 hours) and cook (45–60 minutes), storing dried for 12–18 months. They’re less starchy than larger beans, offering a lighter bite.
Fava Beans
Fava Beans (Vicia faba), or broad beans, are large, flat, green seeds (0.75–1.5 inches) in tough pods, with a creamy, earthy flavor and chewy texture. Eaten fresh, dried, or roasted, they shine in Mediterranean dishes like ful medames or purees. Tall, bushy plants grow in cool climates (60°F–70°F), maturing in 75–90 days on rich soil (pH 6.0–7.0). High in protein and folate, fresh favas cook in 20–40 minutes, while dried need soaking (8–12 hours) and 1–2 hours boiling. They store dried for a year but can cause favism in sensitive individuals.
Mung Beans
Mung Beans (Vigna radiata) are tiny, round, olive-green seeds (0.1–0.2 inches) with a mild, sweet taste and soft texture when cooked. Sprouted for salads or stir-fried, they’re key in Asian cuisine—think bean sprouts or dal. Bush plants thrive in hot, dry climates (75°F–90°F), maturing in 60–90 days on sandy loam (pH 6.0–7.0). Packed with vitamins B and C, they cook in 30–45 minutes without soaking (1–1.5 hours dried), storing for 12–18 months. Sprouting takes 2–5 days, but they’re prone to mushiness if overcooked.
Cannellini Beans
Cannellini Beans (Phaseolus vulgaris), or white kidney beans, are large, oval, white seeds (0.6–0.8 inches) with a smooth coat and mild, nutty flavor. Their creamy texture enhances Italian soups, stews, or salads like minestrone. Bush plants grow in warm climates (70°F–80°F), maturing in 90–100 days on loamy soil (pH 6.0–7.0). High in fiber and iron, they need soaking (6–8 hours) and cooking (1–2 hours), storing dried for a year. They absorb flavors well but can split if boiled too hard.
Soybeans
Soybeans (Glycine max) are medium, round seeds (0.2–0.4 inches) ranging from green to yellow, with a nutty, slightly bitter taste and firm texture. Used fresh (edamame), dried, or processed into tofu and soy milk, they’re a protein powerhouse. Bush plants thrive in warm, humid climates (70°F–85°F), maturing in 80–120 days on fertile soil (pH 6.0–6.5). Rich in protein and isoflavones, fresh soybeans cook in 15–20 minutes, while dried need soaking (8–12 hours) and 2–3 hours boiling. They store dried for 12–18 months but require thorough cooking to break down anti-nutrients.
Great Northern Beans
Great Northern Beans (Phaseolus vulgaris) are medium-sized, oval, white seeds (0.5–0.7 inches) with a smooth, glossy coat and a mild, delicate flavor. Their firm yet creamy texture makes them ideal for hearty soups, stews, or casseroles like white chili. Grown as bush plants in temperate climates (65°F–75°F), they mature in 85–100 days on well-drained, loamy soil (pH 6.0–7.0). High in fiber and protein, they require soaking (6–8 hours) and cooking (1–1.5 hours) when dried, storing for up to a year. They hold shape well but can turn mushy if overcooked, absorbing broths effectively.
Red Beans
Red Beans (Phaseolus vulgaris), often confused with kidney beans, are smaller (0.4–0.6 inches), rounder, and a brighter, uniform red with a slightly sweet, earthy taste. Their creamy texture shines in Creole dishes like Louisiana red beans and rice or Caribbean stews. Bush varieties thrive in warm climates (70°F–80°F), maturing in 90–110 days on fertile soil (pH 6.0–6.5). Rich in antioxidants and iron, they need soaking (6–8 hours) and cooking (1–1.5 hours), storing dried for 12–18 months. They’re less starchy than kidney beans, offering a lighter bite.
Cranberry Beans (Borlotti)
Cranberry Beans (Phaseolus vulgaris), or Borlotti, are medium, oval seeds (0.5–0.7 inches) with a beige coat splashed with red streaks, fading to tan when cooked. Their nutty, chestnut-like flavor and soft, creamy flesh elevate Italian minestrone or rustic soups. Grown as bush or pole plants in warm conditions (70°F–80°F), they mature in 90–100 days on loamy soil (pH 6.0–7.0). High in fiber and potassium, they soak (6–8 hours) and cook (1–1.5 hours), storing dried for a year. Their striking look adds visual appeal, though they soften quickly.
Black-Eyed Peas
Black-Eyed Peas (Vigna unguiculata) are small, oval seeds (0.3–0.5 inches) with a cream-colored coat and a distinct black “eye” spot, offering a mild, earthy flavor with a smooth texture. A Southern staple in Hoppin’ John or stews, they’re grown as bush plants in hot climates (75°F–90°F), maturing in 60–90 days on sandy soil (pH 5.5–6.5). Packed with protein and folate, they cook in 45–60 minutes without soaking (1–1.5 hours dried), storing for 12–18 months. Quick-cooking and versatile, they’re prone to splitting if boiled too long.
Pink Beans
Pink Beans (Phaseolus vulgaris) are small to medium, oval seeds (0.4–0.6 inches) with a pale pinkish-tan coat that darkens slightly when cooked, delivering a rich, meaty flavor and firm texture. Popular in Puerto Rican arroz con habichuelas or Southwestern dishes, they grow as bush plants in warm climates (70°F–80°F), maturing in 85–100 days on well-drained soil (pH 6.0–6.5). High in fiber and magnesium, they need soaking (6–8 hours) and cooking (1–1.5 hours), storing dried for a year. They hold up in slow cooking but can fade in color.
Yellow Wax Beans
Yellow Wax Beans (Phaseolus vulgaris) are immature pods, 4–6 inches long, with a bright yellow, waxy exterior and tender, pale seeds inside. Their crisp, mildly sweet flavor suits steaming, sautéing, or pickling, adding color to salads. Bush or pole plants thrive in warm weather (65°F–80°F), maturing in 50–60 days on loamy soil (pH 6.0–6.5). Rich in vitamins A and C, they cook in 5–15 minutes fresh and store refrigerated for 1–2 weeks. Not dried, they’re prized for snap and succulence, losing vibrancy if overcooked.
Anasazi Beans
Anasazi Beans (Phaseolus vulgaris) are medium, oval seeds (0.5–0.7 inches) with a striking maroon-and-white mottled coat that dulls when cooked, offering a sweet, nutty taste and firm texture. Heirloom from the Southwest, they’re great in chili or baked dishes. Bush plants grow in warm, arid climates (70°F–85°F), maturing in 90–110 days on sandy soil (pH 6.0–7.0). High in protein and antioxidants, they soak (6–8 hours) and cook (1–1.5 hours), storing dried for a year. They cook faster than kidney beans but may split if rushed.
Lentils (Green)
Green Lentils (Lens culinaris), while technically distinct, are small, lens-shaped seeds (0.2–0.3 inches) with a khaki-green coat and earthy, peppery flavor. Their firm texture holds in soups, salads, or French lentil dishes. Bushy plants thrive in cool, dry climates (60°F–75°F), maturing in 80–110 days on well-drained soil (pH 6.0–7.0). Rich in protein and iron, they cook in 20–40 minutes without soaking, storing dried for 12–18 months. Quick and versatile, they’re prone to mushiness if overdone.
Flageolet Beans
Flageolet Beans (Phaseolus vulgaris) are small, slender seeds (0.4–0.6 inches) with a pale green coat, offering a delicate, creamy flavor and tender texture. A French favorite in cassoulet or with lamb, they’re grown as bush plants in mild climates (65°F–75°F), maturing in 90–100 days on fertile soil (pH 6.0–6.5). High in fiber and potassium, they soak (6–8 hours) and cook (1–1.5 hours), storing dried for a year. They retain shape well but are rare and costly outside specialty markets.
Tepary Beans
Tepary Beans (Phaseolus acutifolius) are tiny, oval seeds (0.2–0.4 inches) in colors from white to brown or black, with a sweet, dense flavor and firm texture. Native to the Southwest, they suit stews or refried dishes. Drought-tolerant bush plants grow in hot, arid climates (75°F–90°F), maturing in 60–90 days on sandy soil (pH 6.0–7.0). High in protein and minerals, they soak (4–6 hours) and cook (45–60 minutes), storing dried for 12–18 months. Quick-cooking, they’re hardy but less common commercially.
Runner Beans (Scarlet)
Runner Beans (Phaseolus coccineus), eaten as young pods (6–12 inches), are flat, green, and juicy with a bold, fresh taste, or as mature red-speckled seeds with a meaty texture. Pods star in British cuisine or stir-fries; seeds in stews. Pole plants thrive in cool, moist climates (60°F–75°F), maturing in 60–80 days on rich soil (pH 6.0–6.5). High in vitamins C and K, pods cook in 5–15 minutes fresh, seeds soak (8 hours) and cook (1–2 hours), storing dried for a year. Pods fade if overcooked; seeds need thorough boiling.
Cowpeas (California Blackeye)
Cowpeas (Vigna unguiculata), like California Blackeye, are small, oval seeds (0.3–0.5 inches) with a cream coat and black eye, offering a mild, nutty flavor and smooth texture. Southern classics like black-eyed pea salad or fritters highlight them. Bush or vining plants grow in hot climates (75°F–90°F), maturing in 60–90 days on sandy soil (pH 5.5–6.5). Rich in protein and folate, they cook in 45–60 minutes without soaking (1–1.5 hours dried), storing for 12–18 months. They’re forgiving but split easily under high heat.
Appaloosa Beans
Appaloosa Beans (Phaseolus vulgaris) are medium-sized, oval seeds (0.5–0.7 inches) with a striking white-and-dark-brown mottled pattern, reminiscent of the spotted horse breed, fading slightly when cooked. Their earthy, slightly sweet flavor and firm, creamy texture make them ideal for chili, stews, or Southwestern dishes. Grown as bush plants in warm, semi-arid climates (70°F–80°F), they mature in 90–110 days on well-drained soil (pH 6.0–7.0). High in protein and fiber, they require soaking (6–8 hours) and cooking (1–1.5 hours), storing dried for up to a year. They retain shape well but are less common than other heirlooms.
Calypso Beans
Calypso Beans (Phaseolus vulgaris), also called Yin-Yang beans, are small to medium, round seeds (0.4–0.6 inches) with a dramatic black-and-white split pattern that softens when cooked. Their mild, nutty taste and smooth, creamy flesh suit soups, casseroles, or salads. Bush plants thrive in temperate climates (65°F–75°F), maturing in 85–100 days on loamy soil (pH 6.0–6.5). Rich in antioxidants and magnesium, they soak (6–8 hours) and cook (1–1.5 hours), storing dried for 12–18 months. Their striking look adds visual flair, though they can soften quickly if overcooked.
Jacob’s Cattle Beans
Jacob’s Cattle Beans (Phaseolus vulgaris) are medium, kidney-shaped seeds (0.5–0.7 inches) with a white coat speckled with maroon, offering a rich, meaty flavor and dense, creamy texture. A New England heirloom, they shine in baked beans or hearty stews. Grown as bush plants in cool to warm climates (60°F–75°F), they mature in 90–100 days on fertile soil (pH 6.0–7.0). High in protein and iron, they need soaking (6–8 hours) and cooking (1–2 hours), storing dried for a year. They hold up in slow cooking but may lose vibrancy with age.
French Navy Beans (Haricot Tarbais)
French Navy Beans (Phaseolus vulgaris), or Haricot Tarbais, are small, plump, white seeds (0.3–0.5 inches) with a thin skin and delicate, buttery flavor. Prized in French cassoulet, their creamy texture absorbs rich broths. Pole plants grow in mild climates (65°F–75°F), maturing in 90–110 days on rich, well-drained soil (pH 6.0–6.5), often trellised. High in fiber and potassium, they soak (6–8 hours) and cook (1–1.5 hours), storing dried for a year. Rare outside specialty markets, they’re tender but split easily if boiled hard.
Rattlesnake Beans
Rattlesnake Beans (Phaseolus vulgaris) are long, green pods (6–8 inches) with purple streaks when fresh, or dark brown-and-tan mottled seeds when dried, with a robust, earthy flavor and firm texture. Pods snap for fresh eating; seeds enrich soups or chili. Pole plants thrive in warm climates (70°F–85°F), maturing in 60–90 days on loamy soil (pH 6.0–6.5). Rich in vitamins C (fresh) and protein (dried), pods cook in 5–15 minutes, seeds soak (6–8 hours) and cook (1–1.5 hours), storing dried for a year. Pods fade if overcooked; seeds are striking but niche.
Tongues of Fire Beans
Tongues of Fire Beans (Phaseolus vulgaris) are medium, oval seeds (0.5–0.7 inches) with a cream coat streaked with red flames, offering a nutty, slightly sweet taste and creamy texture. An Italian heirloom, they enhance soups or stews. Bush or pole plants grow in warm conditions (70°F–80°F), maturing in 90–100 days on well-drained soil (pH 6.0–7.0). High in fiber and antioxidants, they soak (6–8 hours) and cook (1–1.5 hours), storing dried for a year. Their bold pattern dulls when cooked, but flavor deepens with slow simmering.
Christmas Lima Beans
Christmas Lima Beans (Phaseolus lunatus) are large, flat seeds (0.75–1 inch) with a white coat marbled with burgundy swirls, delivering a rich, chestnut-like flavor and starchy, buttery texture. Used in holiday dishes or stews, they’re grown as bush or pole plants in warm climates (70°F–85°F), maturing in 80–100 days on rich soil (pH 6.0–6.8). High in protein and folate, they soak (8–12 hours) and cook (1–2 hours), storing dried for a year. They need careful cooking to avoid bitterness from cyanogenic compounds.
Soldier Beans
Soldier Beans (Phaseolus vulgaris) are medium, oval seeds (0.5–0.7 inches) with a white coat and a red figure resembling a soldier, offering a mild, earthy flavor and firm, creamy flesh. A Maine heirloom, they’re perfect for baked beans or soups. Bush plants grow in cool to warm climates (60°F–75°F), maturing in 85–100 days on fertile soil (pH 6.0–7.0). Rich in fiber and magnesium, they soak (6–8 hours) and cook (1–1.5 hours), storing dried for a year. They retain shape but lose their unique marking when cooked.
Dragon’s Tongue Beans
Dragon’s Tongue Beans (Phaseolus vulgaris) are flat, 6–8-inch pods with cream-and-purple streaks when fresh, or small, tan seeds when dried, with a crisp, sweet flavor fresh and nutty dried. Pods excel in salads; seeds in stews. Bush plants thrive in warm weather (65°F–80°F), maturing in 55–70 days on loamy soil (pH 6.0–6.5). High in vitamins A and C (fresh), pods cook in 5–15 minutes, seeds soak (6–8 hours) and cook (1–1.5 hours), storing dried for a year. Pods lose color if overcooked; seeds are less common.
Lentils (Red)
Red Lentils (Lens culinaris) are small, lens-shaped seeds (0.1–0.2 inches) with an orange-red coat that fades to yellow when cooked, offering a sweet, earthy taste and soft texture. They star in Indian dal or Middle Eastern soups. Bush plants grow in cool, dry climates (60°F–75°F), maturing in 80–110 days on well-drained soil (pH 6.0–7.0). High in protein and iron, they cook in 15–30 minutes without soaking, storing dried for 12–18 months. Quick and mushy, they’re ideal for purees but not firm dishes.
Pigeon Peas
Pigeon Peas (Cajanus cajan) are small, round seeds (0.2–0.4 inches) in green, brown, or speckled coats, with a nutty, slightly bitter flavor and grainy texture. A tropical staple in rice dishes or stews, they grow as shrubs or small trees in hot climates (75°F–90°F), maturing in 120–180 days on sandy soil (pH 5.0–7.0). Rich in protein and vitamin C, they cook in 45–60 minutes fresh or soak (6–8 hours) and cook (1–2 hours) dried, storing for a year. They’re drought-tolerant but less common in temperate zones.
Moth Beans
Moth Beans (Vigna aconitifolia) are tiny, cylindrical seeds (0.1–0.2 inches) in brown or yellowish coats, with a nutty, earthy flavor and firm texture. Used in Indian sprouts, dals, or snacks, they grow as low, spreading plants in hot, arid climates (75°F–90°F), maturing in 60–90 days on sandy soil (pH 6.0–7.0). High in protein and minerals, they cook in 30–45 minutes without soaking (1–1.5 hours dried), storing for 12–18 months. Quick and resilient, they’re niche outside South Asia but sprout easily.