Legumes

["Bean
Legumes
["Bean

Type Definition

Adzuki Beans Small, oval, reddish brown beans with a light, nutty flavor. They originated in China and Japan.

Anasazi Beans Kidney-shaped white beans with maroon spots that disappear when cooked. The name is Navajo and means "ancient ones." Pinto beans are a good substitute.

Black Beans Also called turtle beans, black beans are found i the cuisines of South and Central America as well as the Carribean.

Black-Eyed Peas Also called cowpeas and black-eyed suzies, black-eyed peas are creamy colored with a small, dark brown to black spot on one side. Native to China, they found their way to Africa and then to the southern United States.

Butter Beans Large cream-colored lima beans often served as a vegetable side dish or added to soups, main dishes and salads.

Cannellini Beans White kidney beans originated in South America and are slightly smaller than Great Northern Beans. Adopted by Italy, they are often mixed with pasta.

Fava Beans Large flat beans with an earthy flavor that appear brown and wrinkled when dried. They are the bean of choice for the Middle Eastern specialty falafel.

Garbanzo Beans Tan, bumpy and round, garbanzo beans need long, slow cooking. Also called chickpeas, theya re used in the popular Middle Eastern dip hummus. Their firm texture makes them a good addition to soups, stews, casseroles and salads.

Great Northern Beans Kidney-shaped white beans traditionally used in making baked beans and bean soup. Cannellini beans can be used as a substitute for great northern beans even though they are smaller.

Kidney Beans Available in dark and light red, they add color and texture to many dishes. A favorite in chili as well as red beans and rice.

Lentils The familiar small, grayish-green lentil is only one of the many types and colors of lentils used around the world. Also available in white, yellow, red and black, dried lentils do not require soaking, and they cook in a shorter time.

Lima Beans The choice of regular and baby sizes make them a wonderful addition to multibean salads, soups and casseroles.

Mung Beans Called grams, or when hulled, moong dal, this sweet-flavored bean is native to India and also popular in China. Americans know its sprouted form as bean sprouts.

Navy Beans Small white beans so named because they fed many a sailor in the early 1800's. They are also known as pea beans.

Pinto Beans Two-tone kidney-shaped beans widely used in Central and South American cooking. They turn a uniform pink when cooked and are used for the Mexican staple refried beans.

Soybeans Soybeans are not widely eaten in the United States as bens. Much of the soybean harvest is processed into oil or tofu (bean curd), often used in meatless dishes.

Split Peas Used mostly in soups, they are available in green and yellow. Split peas do not require soaking and cook in a shorter time than beans.

Type	Definition
Adzuki Beans	Small, oval, reddish brown beans with a light, nutty flavor. They originated in China and Japan.
Anasazi Beans	Kidney-shaped white beans with maroon spots that disappear when cooked. The name is Navajo and means "ancient ones." Pinto beans are a good substitute.
Black Beans	Also called turtle beans, black beans are found i the cuisines of South and Central America as well as the Carribean.
Black-Eyed Peas	Also called cowpeas and black-eyed suzies, black-eyed peas are creamy colored with a small, dark brown to black spot on one side. Native to China, they found their way to Africa and then to the southern United States.
Butter Beans	Large cream-colored lima beans often served as a vegetable side dish or added to soups, main dishes and salads.
Cannellini Beans	White kidney beans originated in South America and are slightly smaller than Great Northern Beans. Adopted by Italy, they are often mixed with pasta.
Fava Beans	Large flat beans with an earthy flavor that appear brown and wrinkled when dried. They are the bean of choice for the Middle Eastern specialty falafel.
Garbanzo Beans	Tan, bumpy and round, garbanzo beans need long, slow cooking. Also called chickpeas, theya re used in the popular Middle Eastern dip hummus. Their firm texture makes them a good addition to soups, stews, casseroles and salads.
Great Northern Beans	Kidney-shaped white beans traditionally used in making baked beans and bean soup. Cannellini beans can be used as a substitute for great northern beans even though they are smaller.
Kidney Beans	Available in dark and light red, they add color and texture to many dishes. A favorite in chili as well as red beans and rice.
Lentils	The familiar small, grayish-green lentil is only one of the many types and colors of lentils used around the world. Also available in white, yellow, red and black, dried lentils do not require soaking, and they cook in a shorter time.
Lima Beans	The choice of regular and baby sizes make them a wonderful addition to multibean salads, soups and casseroles.
Mung Beans	Called grams, or when hulled, moong dal, this sweet-flavored bean is native to India and also popular in China. Americans know its sprouted form as bean sprouts.
Navy Beans	Small white beans so named because they fed many a sailor in the early 1800's. They are also known as pea beans.
Pinto Beans	Two-tone kidney-shaped beans widely used in Central and South American cooking. They turn a uniform pink when cooked and are used for the Mexican staple refried beans.
Soybeans	Soybeans are not widely eaten in the United States as bens. Much of the soybean harvest is processed into oil or tofu (bean curd), often used in meatless dishes.
Split Peas	Used mostly in soups, they are available in green and yellow. Split peas do not require soaking and cook in a shorter time than beans.