Types of Beans – Name That Bean

Types of Beans – Name That Bean. Beans are one of the most versatile ingredients to keep in your pantry. Affordable, filling, and packed with plant-based protein and fiber, they can be used in everything from soups and stews to salads, dips, casseroles, and side dishes.

With so many different types of beans available, knowing which variety to choose can make a big difference in the flavor and texture of a recipe. Some beans are creamy and mild, while others are earthy, nutty, or slightly sweet.

See how many you can name off the top of your head?

Their combination of protein and fiber makes beans particularly satisfying, while their versatility makes them an easy addition to a balanced diet.

Are Beans Healthy?

Beans are nutrient-dense foods that provide fiber, plant-based protein, complex carbohydrates, vitamins, and minerals. Most beans are also naturally low in fat.

And here are the answers!!

Here are 15 common types of beans and some of the best ways to use each one.

1. Black Beans

Black beans have a creamy texture and mild, earthy flavor. They’re especially popular in Mexican, Latin American, Caribbean, and Southwestern-inspired dishes.

Best for: tacos, burritos, soups, chili, salads, dips, and rice bowls.

2. Pinto Beans

Pinto beans are beige with reddish-brown speckles when dried and become pinkish-brown when cooked. They have a creamy texture and mild, earthy flavor.

Best for: refried beans, chili, burritos, soups, stews, and Mexican-inspired dishes.

3. Red Kidney Beans

Kidney beans are large, deep red beans with a firm texture that holds up particularly well during longer cooking.

Best for: chili, soups, stews, bean salads, and rice dishes.

4. Navy Beans

These small white beans have a mild flavor and become wonderfully creamy when cooked.

Best for: baked beans, soups, casseroles, and slow-cooked dishes.

5. Cannellini Beans

Also known as white kidney beans, cannellini beans are larger than navy beans and have a creamy interior with a mild, slightly nutty flavor.

Best for: Italian soups, pasta dishes, salads, dips, and stews.

6. Chickpeas

Also known as garbanzo beans, chickpeas have a firm texture and slightly nutty flavor. They’re extremely versatile and are used in cuisines around the world.

Best for: hummus, salads, curries, soups, roasted snacks, and grain bowls.

7. Black-Eyed Peas

Despite their name, black-eyed peas are technically a type of cowpea and are actually a bean. They’re pale cream with a distinctive dark spot and have an earthy, slightly nutty flavor.

Best for: Southern dishes, soups, salads, stews, and Hoppin’ John.

8. Lima Beans

Also called butter beans, lima beans have a soft, creamy texture and mild, buttery flavor when cooked.

Best for: succotash, soups, casseroles, stews, and vegetable side dishes.

9. Adzuki Beans

These small reddish-brown beans have a slightly sweet, nutty flavor and are commonly used in East Asian cuisine.

Best for: sweet red bean paste, desserts, soups, rice dishes, and savory bowls.

10. Mung Beans

Mung beans are small green legumes with a mild, slightly sweet flavor. They can be cooked whole or sprouted.

Best for: curries, soups, salads, stir-fries, and sprouts.

11. Fava Beans

Also known as broad beans, fava beans are large green legumes with a creamy texture and slightly sweet, earthy flavor.

Best for: salads, dips, pasta dishes, soups, and Mediterranean-inspired recipes.

12. Cranberry Beans

Cranberry beans, sometimes called borlotti beans, have beautiful pinkish-red markings when raw. Once cooked, they develop a creamy texture and mild, nutty flavor.

Best for: Italian soups, stews, pasta dishes, salads, and bean side dishes.

13. Great Northern Beans

Great Northern beans are medium-sized white beans with a delicate, mild flavor. They hold their shape well while still becoming tender and creamy.

Best for: white chili, soups, casseroles, stews, and baked beans.

14. Soybeans

Soybeans are small legumes used to make many familiar foods, including tofu, tempeh, soy milk, and miso. Young green soybeans are known as edamame.

Best for: edamame, tofu, tempeh, salads, soups, and plant-based dishes.

15. Red Beans

Red beans are smaller than kidney beans and have a smooth texture and slightly sweet, nutty flavor. They’re particularly associated with Louisiana Creole cooking.

Best for: red beans and rice, soups, stews, chili, and Cajun or Creole-inspired dishes.

Enjoy this amazing Warm Rustic Black Bean Dip with all the flavor and the healthy benefits of beans.

Coconut Chickpea Curry is not only delicious but healthy too, with chickpeas as the main protein.

Another great recipe is our Best Damn Chili Ever with both red kidney beans and adzuki beans. It is the best chili I have ever had.

Our last offering here uses cannellini beans in our delicious slow cooker Ham Bone Soup.

Dried Beans vs. Canned Beans

Both dried and canned beans are convenient pantry staples.

Dried beans are economical and allow you to control the texture and seasoning. Most varieties require soaking or a longer cooking time.

Canned beans are already cooked, making them ideal for quick meals. Drain and rinse canned beans before using them if you’d like to reduce some of the sodium.

Tips for Cooking with Beans

• Sort through dried beans before cooking to remove any small stones or debris.
• Rinse dried beans thoroughly.
• Soaking can shorten cooking time for many larger bean varieties.
• Keep canned beans on hand for quick weeknight meals.
• Rinse canned beans before adding them to salads, soups, or casseroles.
• Add beans to soups, chili, pasta, and salads for an easy boost of protein and fiber.
• Don’t assume every dried bean cooks at the same rate; size and age can affect cooking time.

Frequently Asked Questions

Which beans have the most protein?

Soybeans are particularly high in protein, while lentils, kidney beans, black beans, chickpeas, and other legumes are also good sources of plant-based protein.

Which beans are best for chili?

Kidney, pinto, adzuki and black beans are all excellent choices. Combining two or three varieties can add different textures and flavors.

Which beans are best for soup?

Cannellini, navy, Great Northern, kidney, and black beans all work beautifully in soups. The best choice depends on the style of soup you’re making.

Are chickpeas beans?

Chickpeas are legumes and are commonly grouped with beans for culinary purposes. They’re also called garbanzo beans.

Are canned beans already cooked?

Yes. Canned beans are fully cooked and can generally be drained, rinsed, and added directly to recipes.

What’s the difference between kidney beans and red beans?

Kidney beans are larger, darker, and kidney-shaped, while red beans are smaller and more oval. Red beans have a smoother texture and are traditionally used in dishes such as Louisiana red beans and rice.

Tell me how you use and enjoy beans and which ones are your favorites!