Adzuki Bean
A small, reddish-brown bean with a sweet, nutty flavor, widely used in East Asia for sweet pastes and desserts.

Black Bean
A small, shiny black bean with a rich, earthy flavor and velvety texture, essential in Latin American and Caribbean cuisine.

Black-Eyed Pea (Cowpea)
A heat-tolerant Southern US and African staple (Vigna unguiculata), known for its distinct black mark and earthy flavor, often used in Hoppin' John.

Cacao Bean
The seed of the Theobroma cacao tree, fermented, dried, and used as the source for all chocolate, cocoa powder, and cocoa butter.

Cannellini Bean
A large, white kidney-shaped bean prized in Italian cuisine for its delicate flavor and soft, creamy texture.

Chickpea (Garbanzo)
A globular, nutrient-dense legume (Cicer arietinum), a staple in Middle Eastern, Mediterranean, and Indian cuisine; used whole, ground into flour (Besan), or in hummus.

Coffee
The seed of the coffee plant, roasted and ground to make the beverage.

Fava Bean (Broad Bean)
A large, flat, temperate-climate bean (Vicia faba) typically eaten while still green and tender, common in Mediterranean and Middle Eastern cooking (e.g., Ful Medames).

Flageolet Bean
A small, pale green French kidney bean variety (Phaseolus vulgaris) prized for its delicate flavor and creamy texture; often served with lamb.

Great Northern Bean
A medium-sized white bean with a delicate, nutty flavor, commonly used in soups, stews, and casseroles.

Kidney Bean
A large, kidney-shaped bean with a hearty, robust flavor and firm texture, commonly used in chili and cold salads.

Lima Bean
A large, flat bean (Phaseolus lunatus) known for its distinctive, slightly starchy flavor and buttery texture; often used in succotash and casseroles.

Mung Bean
A small, green legume (Vigna radiata) primarily used in Asia for sprouting, but also cooked whole or processed into noodles and sweets.

Navy Bean
A small, oval, white bean that breaks down easily when cooked, commonly used for thickening soups and making baked beans.

Pinto
Pinto beans are medium-sized, oval beans characterized by their pink and brown mottled (painted) exterior, which turns uniform pale brown when cooked. They are the most popular bean in the US and Northern Mexico, known for their earthy flavor and creamy texture, ideal for mashing into refried beans.

Runner Bean
Phaseolus coccineus, known as runner bean, scarlet runner bean, or multiflora bean, a plant in the legume family.

Soybean
A high-protein, oily legume (Glycine max) native to East Asia, used for milk, oil, tofu, and fermented products (e.g., soy sauce, tempeh).

Tepary Bean
Phaseolus acutifolius, the tepary bean, a highly drought-resistant legume native to the southwestern United States and Mexico.

Urad Bean
The black gram or urad bean, a type of bean grown in South Asia; the whole bean is often sold as black gram.