How Many Different Types of Beans In The World Can You Recognize? 

Last Updated on April 24, 2024

Some well-known types of beans include black beans, pinto beans, and navy beans. Beans are so liked. Although they are commonly called beans, their scientific name is Phaseolus vulgaris.

They are a great source of protein food that is widely consumed around the world. Beans have the advantage of crossing cuisines; they are an essential food in many countries and civilizations. Well, there are 400 types of beans available. That’s only what we know is digestible.

The best thing about beans is that even an inexperienced chef can turn them into a delicious dinner. You may prepare so much with beans that require very little cooking skill. 

As if that weren’t enough, even common types of beans have various nutritional values, including being high in protein and fiber.

This article will present some of the greatest and most popular types of beans to try, explain why we chose them, and show you how you can put them into your diet.

What Exactly Are Beans?

Beans are a staple in many vegan and vegetarian cooking. They are classified as a type of legume. They are the seeds of many blooming plants of the Fabaceae family. They’re frequently a pod having seeds on the inside, and the seed serves as the piece we eat!

Most of them come in both canned and dried varieties. Canned beans save time since they are completely cooked and must be reheated.

However, since canned beans lose taste, some people opt to purchase dried beans and soak them overnight.

Beans Vs. Legumes

The fundamental distinction between legumes and beans is that beans are seeds harvested from various plants, while a legume is any plant that produces its fruit within a pod.

Legume is an umbrella name for beans and pulses. As a result, all beans are legumes; however, not all legumes are beans.

The Different Types of Beans That We Should Eat 

Beans are edible seeds in the shape of pods that are versatile, tasty, economical, environmentally friendly, and nutrient-dense. A common or popular bean is also utilized in a variety of cuisines from throughout the world.

They are a heart- and gut-friendly complement to any diet since they are naturally low in fat, have almost no saturated fatty acids or cholesterol, and are high in fiber and protein sources.

Polyphenols, vitamins, and minerals are also abundant in beans. Below are the different types of beans available you can in your recipes!

Great Northern Beans

Great Northern beans are white, medium in size, and have a moderate flavor. They keep their shape well even in soups and stews.

They absorb flavors well, so they can be used to enhance a wide range of dishes.

Cannellini Beans

Cannellini beans sometimes called white kidney beans, are the most significant form of white bean, so they are meatier than other white beans and perfect for making vegan dips.

They are huge ivory-colored Italian beans that may be used in any dish that calls for white beans or in place of navy beans. 

You’ve probably had them in minestrone (although red kidney beans are equally popular; more later).

Fava Beans

Fresh fava beans also known as broad beans can be purchased at farmer’s markets or in the vegetable department; they’re both bitter and delicious.

You may simmer them and add them to soups or braise, roast, sauté, or combine them with spaghetti. You can also incorporate them cold into your salads.

To cook them, always blanch them beforehand (after removing them from the pods) and then proceed with your favorite cooking method.

Fayot Beans (Flageolet)

Also known as flageolet beans, are small, tender, smooth, and full of flavor. They range in color from pale green to milky white.

In French cuisine, they are widely used in soups, bean salad, and other delicious side dishes.

Red Beans (Adzuki Beans)

Red beans are small, oval-shaped, with ruby-colored skin. They have a soft texture with a mild flavor that is a bit sweet, nutty, and earthy.

It is popular in Latin American meals such as Caribbean, Latin, Cajun, and Creole cuisine. These nutritious legumes are best in dishes like red beans and rice, chilis, and soups.

Lima Beans

Lima beans, sometimes called butter beans, depending on where you live, are small green beans that resemble seeds. They have a gritty flavor but also a mealy and buttery texture.

Mung Beans

Mung beans are little green beans that cook up soft and mealy. They go great in soups, salads, stir-fries, and casseroles.

Mung beans are often soaked prior to cooking. They have a long list of advantages for health. They are high in protein and nutrients (for example, potassium, magnesium, folate, and vitamin B).

Kidney Beans

Kidney beans are commonly consumed in chili and bean salads. They range in size from modest to large. Red and white kidney beans (which are also cannellini beans) are the most popular.

Still, you can also get purple kidney beans, black kidney beans, and speckled kidney beans if you look hard enough.

Navy Beans

Navy beans are white beans that are precisely like Great Northern beans but smaller. They keep their form less than Great Northern beans but are still satisfying and substantial.

They have a buttery texture and a moderate flavor. They’re popular in southern dishes like white beans, rice, navy chowder, and Boston-style baked beans. They’re also delicious in salads and mixed into other pasta dishes.

Pinto Beans

Pinto beans have a light brown color frequently used in chili or refried beans. They have a buttery texture and a nutty flavor. They’re a really adaptable bean.

They are typically consumed in entirety but may be crushed to make refried beans. You’ve probably had them in tacos, burritos, or practically any Mexican dish.

Black Beans

Black beans are popular and are the new pinto beans, tasting and feeling the same. When reducing carbohydrate intake, they can nearly always be substituted for pinto beans when making bean chili.

It’s important to learn how to prepare dry black beans on the stove if you have them. Pinto beans and black beans can be substituted in a number of recipes.

Chickpeas or Garbanzo Bean

Chickpeas are firmer and rounder in shape than pinto or black beans. They’re frequently drained and used for making hummus, falafel, or put into salads. Do you want to consume them by yourself? Sautéed chickpeas are another excellent snack.

Lentil

Lentils become softened and smooth when cooked, so they may offer the perfect texture to soups.

They are perfect for red lentil soup. Green, black, and brown lentils are also available and have high nutritional value.

Peas

Do you know peas are a bean? You’ve been duped by those ground, podded green veggies.

It never hurts to keep a bag of frozen peas available as an inexpensive and versatile vegetable. They appeared in anything from soup to risotto.

Soybeans

As the main ingredient of bean curd and tofu. They are referred to as edamame once boiled, a popular appetizer you may have had at your usual sushi restaurant.

The hull should not be eaten, but the beans within are chewy and mild in flavor, making them excellent for eating alone or putting into salads and pasta.

Black-Eyed Peas

Black-eyed peas have an earthy flavor and are thicker than other beans. They have a stiff yet soft texture similar to chickpeas and white beans.

Anasazi Beans

Anasazi beans are a type of Southwestern bean, as the name suggests. They keep it visually interesting.

They come in spotted, crimson, and cream colors. They have the same shape as pinto and black beans but slightly smaller in size. 

Cocoa Beans

Cocoa plants yield cocoa beans, which are used to make chocolate. The biggest producer in the world is the Ivory Coast, closely followed by Ghana. They produce more than half of the world’s cocoa.

Gigante Beans

Gigante Beans are huge white runner beans that earned their name from their size. “Gigante” means “giant” in Greek. They are renowned for their delicious mellow taste and are frequently found in Greek cuisine.

They have a high nutritional content and are minimal in calories, like numerous other beans.

Purple String Beans 

These beans are just a color variant of Green or Wax Beans; yet, compared to wax beans, they lose their attractive purple tint when cooked.

To maintain the purple hue, serve them raw or gently cooked but quickly dipped in cold water.

French Green Beans

These green beans are the unripe variant of the typical bean. They are commonly referred to as snap beans or string beans. They are eaten in their pods since the seed inside is still relatively little. 

A 100g serving has just approximately 30 calories while providing 27% of the RDA of vitamin C and several other vitamins and micronutrients. 

Urad Beans

Urad beans, commonly known as Urad Dal or Black Matpe, are essential to Indian cuisine.

They have a sweet, pungent taste and are highly valued for their nutritional value. Urad beans may be used in various recipes, including dals and snacks like vada.

Cranberry Beans

Roman Bean or Borlotti Bean is another name for the Cranberry Bean. They are whitish beans with crimson flecks, giving them a very distinct look.

To completely showcase their distinct look, replace them with most other types of beans in soups or a bean salad.

The Difference  Between Canned Beans & Dried Beans

You can find beans available in canned and dried versions, depending on convenience and desired taste of your preference.

While there is some nutritional difference between canned and dry beans, both beans are a great source of fiber, protein, and a range of vitamins and minerals, resulting in a nutritious addition to any meal!

Canned beans are simply pre-cooked, eliminating the demand for overnight soaking and reducing the time required to prepare them while remaining healthy and nutritious.

However, certain nutrients may be lost during the canning procedure, and they are packed with chemicals with exceptionally high salt levels to preserve them. To limit the quantity of salt in your meals, rinse canned beans before using them.

Dried beans enable you to manage the flavor, texture, and softness of the beans, giving you complete authority over the dishes you prepare and the most vibrant taste possible.

They are unprocessed, so their nutritional worth is intact, but they must be appropriately preserved to maintain their quality.

While dried beans are less expensive, they need more time and work to prepare and usually call for extended soaking before cooking.

In A Nutshell

No matter how you prepare your legumes, cooked beans or raw, beans can be used for great recipes. Plus, they provide high protein content and are enjoyable to eat.

Now that you’ve learned about the numerous varieties of beans you may plant this season, the next thing to do is choose the ones you believe will thrive most effectively in your area!

Each of the above beans is well-suited for cultivation in the home garden, so choose the one that best fits your hardiness zone before trying it this season!