Beans
A diverse group of pulses known for their texture and flavor, beans are used globally in chili, casseroles, salads, and spreads.
Adzuki
Small red beans with sweet flavor, used in Asian sweets and soups.
Black Beans
Dense and meaty beans, perfect for Latin American and Caribbean dishes.
Blackeyes Peas
Cream-colored with a black eye, popular in Southern U.S. cuisine.
Kidney Beans (Dark Red)
Robust, firm beans great for chili and slow-cooked meals.
Kidney Beans (Light Red)
Softer and slightly sweeter than dark red, used in salads and stews.
Great Northern
Mild and delicate, excellent for baking and soups.
Navy (White Pea Beans)
Small and creamy, perfect for baked beans and purees.
Pinto Beans
Speckled beans that become creamy when cooked; used in Mexican dishes.
Fava Beans
Large and buttery-textured, used in Mediterranean and Middle Eastern cuisines.
Small Red Beans
Similar to kidney beans but smaller; used in chili and Latin dishes.
Mung Beans
Small green beans used whole or sprouted, common in Asian cooking.
Lima Beans
Soft, starchy beans often called butter beans, great for soups and casseroles.
Cranberry Beans
Mottled beans with nutty flavor, ideal for Italian and Portuguese recipes.
Pink Beans
Mild and creamy, used in chili, refried beans, and stews.