All Type of Beans
Cannellini Beans
Sometimes called white kidney beans, cannellini beans are the largest type of white bean, which makes them meatier than other white beans like Great Northern beans or navy beans. However, they have a similar mild and nutty flavor. They also hold up well in soups and stews and can be tossed in salads. You may have eaten them in minestrone (but red kidney beans are also common, more on those later).
Red beans
Red beans are small in size, oval in shape and have the characteristic ruby-colored skin. They have a mild flavor, earthy, slightly sweet and nutty, and soft texture. Often used in Caribbean, Latin, Cajun, and Creole cuisine. It’s great for soups, chilis, and dishes like red beans and rice.
Lima beans
Sometimes also called butter beans, depending on your geography, lima beans are small green beans that look like seeds. They taste grainy but are also known to have a mealy and creamy texture.
Mung beans
Mung beans are small, green beans that are soft and mealy when cooked. You can use them in soups and salads, and they go well in stir-fries and casseroles. Typically, you’ll soak mung beans before cooking. They have an impressive list of health benefits. For example, they’re high in protein as well as being nutrient-rich (i.e., potassium, magnesium, folate, and vitamin B)
Kidney beans
Kidney beans are commonly eaten in chili and come conveniently canned. They’re a medium to large bean. Red and white kidney beans (which are also called cannellini beans) are the more common, but with some searching, you can also find purple kidney beans, black kidney beans, and even spotted kidney beans.
Navy beans
Navy beans are another type of white bean (similar to Great Northern beans but smaller). They won’t hold their shape as well as Great Northern beans but are still hearty and mealy. They have a creamy texture and taste mild. They are commonly eaten in white beans and rice (a southern dish), navy bean chowder, and Boston-style baked beans. They also taste great in salads and tossed into various pasta dishes.
Pinto beans
If you’ve heard of just one type of bean, this is probably it. Pinto beans are light brown bean, often used to make refried beans or in chili. They are creamy and taste earthy and nutty. They’re a very versatile bean.
Chickpeas (garbanzo)
Chickpeas are more round and firm than pinto or black beans. They’re often drained and tossed into salads and used to make hummus. Want to eat them alone? Roasted chickpeas also make a tasty snack.
Peas beans
Yep, peas are a type of bean. Those little, ground, podded green veggies have been fooling you. As a cheap and versatile veggie, it never hurt to have a bag of frozen peas on hand. I used them in everything from risotto to soup.
Soybeans
Once boiled, soybeans are considered edamame, the popular appetizer you may have ordered at your favorite sushi restaurant. Don’t eat the hull, but the beans inside are chewy with a mild flavor that makes them ideal for eating solo or mixing into salads and pasta.
