Let’s get this fact straight, there are more types of beans than you, and I could possibly count. But that doesn’t mean you shouldn’t learn more about these wonderful legumes whenever you have the chance.
This article, my friend, it’s the opportunity you’ve been waiting for. Keep scrolling to start your journey into the amazing world of beans right now!
12 Bean Types of The Americas
The Americas (also called America), which contain both North and South America, is a vast region with a long and fascinating history. Not only that, but it’s also home to plenty of tasty bean types, including the crowd-favorite kidney beans and the world-famous pinto beans.
Most beans from this area belong to the Phaseolus Vulgaris (more commonly known as “common beans”) and the Arachis genus. Without further ado, let’s see what America has to offer!
1. Pinto Beans
- Scientific Name: A variety of Phaseolus vulgaris.
- Nutrition Facts (per 100 grams): 115 calories, 20.69 grams carbs, 7.09 grams protein, 0.41 grams fat, 5.1 grams fiber.
Pinto beans are among the most consumed types of beans, especially in the Southwestern United States and Northern Mexico area. If you’ve enjoyed Mexican burritos or tacos, chances are you’ve got a taste of these earthy, nutty, and creamy beans before.
In Spanish, pinto means “painted”, which explains their freckled, paint-splashed appearance. You can find pinto beans in orange-pink to light brown color.
Apart from tacos and burrito fillings, many people also use these bad boys in chili and refried beans recipes.
One quick search on any online searching tools, and you’ll see that pinto beans are often compared to black beans. There will be a different section dedicated to black beans later, so read on if you want to learn more about them!
Learn the simplest way to cook pinto beans right here!
2. Kidney Beans – The Most Consumed Beans
- Scientific Name: A variety of Phaseolus vulgaris.
- Nutrition Facts (per 100 grams): 127 calories, 22.8 grams carbs, 8.7 grams protein, 0.5 grams fat, 6.4 grams fiber
Kidney beans come in a wide variety of colors, ranging from black, white, purple to red, and can sometimes have spotted skins. No matter the color, all variations of these beans have a distinctive kidney-like shape, thus the name, and are medium to large in size.
The red-colored kidney bean cultivars are often mistaken for red beans, though there are several aspects that make kidney and red beans their own things. For starters, red beans are typically much smaller than kidney beans.
If you like your beans to have a meaty and thick texture with a bold, nutty, and sweet flavor, kidney beans won’t fail you. They shine the best in salad bowls, soups, pasta, and many side dishes. Note that you’ll have to soak these beans for at least 4 hours before cooking.
3. Great Northern Beans
- Scientific Name: A variety of Phaseolus vulgaris.
- Nutrition Facts (per 100 grams): 118 calories, 21.1 grams carbs, 8.3 grams protein, 0.5 grams fat, 7 grams fiber.
When you go to a grocery store, which kind of canned beans do you most likely to find? The answer is Great Northern beans. Since these white beans are exceptional at retaining nutrients, you can fully enjoy the healthy proteins that they provide, even in canned form.
Great Northern beans are relatively mild and nutty in terms of flavor with a firm texture. The best thing about these beans, though, is that they hold their shapes really well at high temperatures. As a result, you’d want these beans in your soups, casseroles, and stews.
In addition, a batch of baked Great Northern beans will surely be a treat for the whole family. You can pair baked beans with numerous side dishes. If you want to try a full English breakfast, simply serve your beans with tomatoes, bacon, and sausages.
4. Navy Beans – A Flawless Choice For Baked Beans
- Scientific Name: A variety of Phaseolus vulgaris.
- Nutrition Facts (per 100 grams): 128 calories, 23.7 carbs, 7.5 grams protein, 0.6 grams fat, 9.6 grams fiber.
Like most bean cultivars found in the American region, navy beans belong to the “common bean” genus. They have white skins and look quite similar to Great Northern beans, albeit more petite.
The name “navy beans” is popularized because these beans used to be an essential part of the United States Navy’s diet during the early 1900s. If you know navy beans, this information will come as no surprise as they are packed with numerous nutrients.
These beans’ soft consistency and gently nutty taste blend well in slow-cooked dishes like soups or stew. They are also the number one choice for baked beans, and many people also love to use them in chili.
Here’s a quick cooking/history lesson about navy beans soup for you.
5. Black Beans or Black Turtle Beans
- Scientific Name: A variety of Phaseolus vulgaris.
- Nutrition Facts (per 100 grams): 132 calories, 24 grams carbs, 8.9 grams protein, 0.5 grams fat, 8.7 grams fiber.
As their name suggested, black beans are, well, black and come with hard shells (just like a turtle). They resemble pinto beans quite a lot in both the texture and flavor departments but are lower in carb, making them a perfect choice for weight-loss diets.
The possibilities are endless when it comes to cooking with black beans. If you don’t know what to do with them, start with slow-cooked black beans and meat or poultry. You can also utilize them in your soups and vegan burgers.
Don’t underestimate these small beans’ sturdiness, though. Without a proper soaking process, they can be a bit hard, even when cooked. However, some people argue that soaking will cause the beans to lose flavor and color.
6. Lima Beans – The Largest Beans Out There
- Scientific Name: Phaseolus lunatus.
- Nutrition Facts (per 100 grams): 115 calories, 21 grams carbs, 7.8 grams protein, 0.4 grams fat, 7 grams fiber.
Lima beans’ consumption dates back to 800 BCE, when they were once a vital part of the ancient Peruvian meals. They usually come in green and cream color with a quite unique body that looks almost like a seed.
These bad boys are also called butter beans, thanks to their velvety, buttery flavor and creamy texture. To enjoy their fantastic taste to the fullest, try adding them to soups, chowders, and spreads.
Lima beans might have a bad rap for containing cyanide. However, you don’t have to worry about them being poisonous since this chemical only exists in their leaves and raw lima beans.
7. Green Beans
- Scientific Name: A variety of Phaseolus vulgaris.
- Nutrition Facts: Depending on the specific variety.
“Green beans” is the term that refers to the unripe fruits of several common beans (Phaseolus vulgaris) variants, including pinto, kidney, navy beans, and more.
Despite being immature, there’s no noticeable difference between them and their ripe forms in terms of appearance. They are quite mild in flavor with a tender texture. That being said, you should be careful not to undercook green beans since they can taste somewhat grassy.
Sometimes, you’ll hear people asking about the differences between green beans and string beans. In short, they are often the same thing, though the term “string beans” has become a bit outdated.
When properly cooked, green beans will go great with pretty much every dish. I personally like my beans with grilled meat or steak. You can also throw in garlic, butter and saute them with your green beans, or simply add steamed beans to a salad.
8. Fayot Beans Or Flageolet Beans
- Scientific Name: A variety of Phaseolus vulgaris.
- Nutrition Facts (per 100 grams): 85 calories, 12.5 grams carb, 7.1 grams protein, 0.6 grams fat, 6.3 grams fiber.
Technically, fayot beans are a variant of kidney beans that are harvested when immature. They are small, pale green or white beans that have a mild flavor and creamy, soft texture. Like other kidney bean cultivars, you’ll have to soak them in advance.
Fans of French cuisine are certainly no stranger to fayot (or flageolet) beans since they appear in an abundance of this nation’s cuisine. The beans’ gentle flavor profile fit French delicate recipes like a glove. You’ll most likely see them in soups, salads, and side dishes.
9. Cocoa Beans
- Scientific Name: Theobroma cacao
- Nutrition Facts (per 100 grams): 228 calories, 1.75 grams sugar, 19.6 grams protein, 13.7 grams fat, 37 grams fiber.
You might not believe me at first, but cocoa (cacao) beans have been in use for thousands of years, even dating back to the time of the Aztec and Mayans. Well, I guess everyone shares the love for chocolate, regardless of the time period they live in.
Cocoa beans have a firm yet somewhat chewy texture and a bittersweet, earthy flavor (imagine unsweetened chocolate). Their taste translates really well to comfort food and beverages like the ever-loved cacao drink and various types of chocolate.
If sugary, mass-manufactured chocolate treats are not your thing, feel free to purchase raw cacao beans and make your own version of healthy chocolate.
Ready to make your own chocolate? Here’s what you need to know.
10. Red Beans
- Scientific Name: A variety of Phaseolus vulgaris.
- Nutrition Facts (per 100 grams): 166.7 calories, 63.9 grams carbs, 22.2 grams protein, 0 grams fat, 44.4 grams fiber.
Have you ever heard of the classic Cajun dish red bean and rice? If the answer is yes, then you’ll understand why these beans are so commonly loved.
Due to their colors, many people find red beans and red kidney beans a bit confusing. However, if you put them side by side, the differences will be as clear as day.
Red beans are small, oblong beans with bright red, rather pinkish skins and totally lack the unique shape of kidney beans. Plus, they have an earthy and hearty flavor profile that’s much “beanier” than their kidney cousins.
If you want a dish to elevate your red beans and rice, try combining them with some sausages or bacon. In addition to the aforementioned rice dish, you can also use red beans for making chilis, soups, and many other Latin, Caribbean, and Creole dishes.
11. Cannellini Beans – The Most Fiber – Packed Bean Type
- Scientific Name: A variety of Phaseolus vulgaris.
- Nutrition Facts (per 100 grams): 139 calories, 25 grams carbs, 9.7 grams protein, 0 grams fat, 6.3 grams fiber.
A misconception about cannellini beans is that they’re native to Italy. While it’s true that Italians are head over heels in love with these beans, they’re actually a variant of kidney beans that first appeared in Argentina.
As a member of the kidney beans family, they possess a distinguished kidney body and are covered in a solid white color. Thanks to their mild, nutty flavor and tender flesh, there are more than a dozen ways to turn cannellini beans into delicious dishes.
If you’re new to cooking cannellini beans, I suggest starting with a simple soup, salad, or casserole recipe.
12. Coffee Beans
- Scientific Name: Coffea arabica, Coffea canephora (or Coffea robusta), and Coffea liberica.
- Nutrition Facts (per 100 grams): 284 calories, 25.9 grams carbs, 10.4 grams protein, 15.4 grams fat, 19.8 grams fiber.
- Nutrition Facts (per 100 grams brewed): 1 calorie, 0.04 grams carbs, 0.12 grams protein, 0.02 grams fat.
Technically, coffee beans aren’t native to America. The fascinating history of these beans starts in Ethiopia – a country in the Horn of Africa, back in 850 AD. As time passes, coffee beans become widely cultivated around the world.
“So why do they appear in this category?” you might wonder. Despite their African origin, coffee beans are currently an essential commodity of Brazil, with 63.4 million 60-kg bags (accounting for 37.4% of the market share) produced in 2020.
Other coffee-producing powerhouses include Vietnam, Colombia, Indonesia, and Ethiopia. These five countries alone take up about 75% of the world’s coffee market. They mostly grow three varieties of the Coffea plants: Robusta, Arabica, and Liberia.
Generally speaking, you don’t cook and eat coffee beans. Instead, most people grind and brew them to make, well, coffee. Thanks to its caffeine content, which energizes and boosts metabolism, coffee is now an irreplaceable part of the modern lifestyle.
If you aren’t well-versed in this drink, it’s a common mistake to lump all coffee’s flavor to dark and somewhat bitter. However, each variety of coffee beans offers a unique taste that goes way beyond bitterness.
Avid coffee lovers even have a “Coffee Taster’s Flavor Wheel” that describes in detail the flavor profile of this wonderful drink. In other words, don’t be too surprised when you hear someone say that their coffee tastes floral or fruity!
Check out what coffee tastes like around the world!
6 Mediterranean and European Beans
While being home to many popular types of beans, the Americas isn’t the only place where you can find yummy beans. Still in doubt? Let me introduce you to the wonderful world of Mediterranean and European beans!
13. Green Peas
- Scientific Names: Pisum sativum.
- Nutrition Facts (per 100 grams): 81 calories, 14.46 grams carbs, 5.42 grams protein, 0.4 grams fat, 5.1 grams fiber.
Also known as garden peas, sweet peas, or even English peas, green peas are rounded, bright green edible seeds of the Pisum sativum plant.
Although they’re technically not vegetables, it’s not that difficult to find these peas tagged and sold as veggies in grocery stores.
Green peas have a subtly sweet flavor and can be eaten raw or cooked. They are packed with starches – a type of complex carb, thus making them an incredibly healthy addition to soups, salads, and pasta.
14. Snow Peas
- Scientific Name: Pisum sativum var. saccharatum
- Nutrition Facts (per 100 grams): 42 calories, 7.1 grams carbs, 3.3 grams protein, 0.2 grams fat, 2.8 grams fiber.
Snow peas are another type of peas coming from the breezy Mediterranean region. They have pale green pods that hold small, flat peas. All in all, it’s quite easy to mistake green peas for snow peas due to how similar they are look-wise.
Snow peas boast a mildly sweet flavor and crispy yet soft texture. While they are indeed a Mediterranean cultivar, you might have also known them under the name Chinese peas.
This is because many dishes in Oriental cuisine include these petite peas, especially stir-fried ones. Like their green cousins, snow peas can also be served raw.
15. Snap Peas
- Scientific Name: Pisum sativum var. macrocarpon
- Nutrition Facts (per 100 grams): 42 calories, 7.1 grams carbs, 3.3 grams protein, 0.2 grams fat, 2.8 grams fiber.
Think of snap peas (or sugar snap pea) as a hybrid between snow peas and green peas. They are the sweetest one among the three and also have a crunchy texture. It’s safe to enjoy snap peas raw, though they’ll taste extra yummy once stir-fried or sauteed.
Typically, you’ll find a kind of string at their seams, which needs to be removed before eating. However, stringless variants are now available.
16. Chickpeas – One of The Healthiest Beans
- Scientific Name: Cicer arietinum
- Nutrition Facts (per 100 grams): 164 calories, 27 grams carbs, 8.9 grams protein, 2.6 grams fat, 7.6 grams fiber.
Chickpeas are called in many different ways. Some people know them as grams, while others call them Egyptian peas. No matter the name, it’s undeniable that chickpeas are one of the most popular types of beans worldwide.
Let’s be honest; garbanzo beans are not the most delicious-looking beans out there. They have wrinkly oval bodies with a pale tan color that gives them a rustic feel. What makes these beans so appealing, though, is their mild yet extremely versatile taste.
Chickpeas’ nuttiness and starchiness go exceptionally well with salad and grain recipes. They are a staple in Middle Eastern, Mediterranean, and Indian cuisine. No falafel (a kind of deep-fried street food) or hummus dip will taste the same without garbanzo beans.
Fun fact: Despite the common comparison between chickpeas and garbanzo beans, they are one and the same. How these two seemingly unrelated names come into existence is another story for another day.
Exciting information on the cultivation of chickpeas is waiting for you to discover!
17. Fava Beans
- Scientific Name: Vicia faba.
- Nutrition Facts (per 100 grams): 171 calories, 17.97 grams carbs, 6.95 grams protein, 8.32 grams fat, 4.9 grams fiber.
Fava beans’ exact origin is kind of a mystery since no one is 100% certain of their native habitat. The common opinion, though, is that these beans come from the Asian Minor peninsula and the Mediterranean region.
Appearance-wise, fava beans are flat and wide, which leads to their other name, “broad beans”. You’ll often see them covered in tan, brown, or green skins.
Interestingly, there are two polar-opposite opinions about fava beans. You either love their umami, sweet and nutty flavor, or can’t bear them at all (literally) due to a rare yet dangerous condition called favism.
If there’s no genetic disorder that keeps you from eating fava beans, feel free to enjoy them in your dips and paste. You can also fry and munch on them as a snack.
In Sudanese cuisine, fava beans can be combined with herbs, spices, and condiments to make Ful Medames. It’s a simple dish that usually gets served at breakfast alongside bread and boiled eggs.
18. Lentils – A True Iron Powerhouse
- Scientific Name: Lens culinaris.
- Nutrition Facts (per 100 grams): 116 calories, 20 grams carbs, 9 grams protein, 0.4 grams fat, 7.9 grams fiber.
You might be surprised to know that lentils, an extremely favored type of legumes today, were once considered a lower class’ food in ancient times. Honestly, I’m happy that it’s not the case anymore. Otherwise, many of us won’t realize how healthful these beans are.
When it comes to protein and folate, lentils are second to none (in the legume world). Studies have shown that consuming lentils on a regular basis may decrease the risk of heart disease, thanks to their fiber, potassium, and folic acid content.
There are many cultivars of lentils, each with its own unique color and flavor. The most commonly seen ones are red and green, yet you might also come across some that are brown, orange, or yellow. Taste-wise, expect an earthy, spicy, or gently sweet flavor.
If you don’t want to deal with the hassle of cooking them on a stove, you can use a rice cooker for cooking lentils. The best ways to turn these legumes into delicious meals are to put them in soups, stews, and salads.
One final tip for the home cooks reading: Indian people have the best lentils recipes, so learning from them is a great idea.
5 Asian Beans
Since everyone knows that Asia is a culinary giant, it comes as no surprise that the continent has its fair share of tasty bean variants. If you’re curious about what this region has to offer, here are some of the most well-known Asian beans.
19. Adzuki Beans
- Scientific Name: Vigna angularis.
- Nutrition Facts (per 100 grams): 329 calories, 62.9 grams carbs, 19.87 grams protein, 0.53 grams fat, 12.7 grams fiber.
Adzuki beans (which translates to “small beans”) are a widely loved bean cultivar in East Asia and the Himalayas. Although they usually have red skins, you can also see white, black, gray, and even spotted adzuki beans.
These beans have a unique sweetness that sets them apart from other typical “nutty and earthy” bean types. This flavor profile lends exceptionally well to sweet desserts and traditional Japanese confectionery.
You’ll appreciate adzuki beans more after learning about their fascinating history.
20. Mung Beans
- Scientific Name: Vigna radiata.
- Nutrition Facts (per 100 grams): 170 calories, 18.71 grams carbs, 7.13 grams protein, 7.81 grams fat, 4.9 grams fiber.
While East Asia nations treasure their adzuki beans, China, India, and Southeast Asian countries hold mung beans in high regard. Despite having a relatively small body, these rounded, olive green beans are full of protein and folate.
Thanks to their slight sweetness, mung beans fit well in various desserts, salads, and stir-fried dishes. In addition, they also make for an excellent alternative to chickpeas (and pretty much any type of beans). You can enjoy mung beans cooked or raw.
21. Soya Beans – The Best Choice For Protein
- Scientific Name: Glycine max.
- Nutrition Facts (per 100 grams): 172 calories, 9.87 grams carbs, 16.54 grams protein, 8.92 grams fat, 6 grams fiber.
As a wise person once said: “There are only two types of people in this world, the ones that have eaten soya, and the ones that are lying”.
All jokes aside, soya beans is one of (if not) the most widely known kind of beans, and you probably have tried them before, in one way or another.
Tofu, soy sauce, miso, soy nuts, you name it, these famous foods have one thing in common: they all come from soya. If you’re a vegetarian, soybeans are a real godsend since they are among the healthiest sources of plant-based protein.
Fully matured soybeans are light brown and have almost no taste. The younger ones, which are called edamame beans, on the other hand, are quite buttery with slight hints of sweetness and nutty flavor.
22. Mungo Beans or Urad Beans
- Scientific Name: Vigna mungo.
- Nutrition Facts (per 100 grams): 341 calories, 58.99 grams carbs, 25.21 grams protein, 1.64 grams fat, 18.3 grams fiber.
Don’t mistake mungo beans for their close relative – mung beans. That said, I can’t really blame you if you do at first due to their confusing names. These tiny black beans are widely cultivated in Southeast Asia and India.
When it comes to taste, mungo beans are quite similar to mung beans. Some people also describe them as a combination between kidney beans and lentils. As a result, you can confidently use these beans the way you do their mung cousins.
In addition, mungo beans are a real omega-3 powerhouse as they contain even more of these fatty acids than several types of fish.
23. Petai Beans
- Scientific Name: Parkia speciosa
- Nutrition Facts (per 100 grams): 142 calories, 22 grams carbs, 10 grams protein, 2 grams fat.
Let’s wrap this list up with a funky type of beans. Petai beans, or stinky beans, are South and Southeast Asia native legumes notorious for their “unique” odor. To put it simply, you can think of their smell like a blend of rotten eggs, sulfur, and methane gas.
To add insult to injury, these smelly beans don’t really look that appetizing. The twisted pods yield flattened beans with creased shells covered in a bright green color.
Despite all the downsides, petai beans are still a prominent ingredient in various countries thanks to their delicious bittersweet flavor and incredible health benefits. You can enjoy them cooked in stir-fried dishes, pickled, roasted, or raw.
Enjoy Your Beans!
Now that you’ve learned plenty of things about beans, time to decide which one you want to add to your next meal. My suggestion for you is any of them will do! If you’re feeling a bit adventurous, don’t hesitate to give petai “stinky beans” a try!
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