Adzuki (or Aduki)

Looks and Taste
Small, deep red bean. Somewhat sweet, with a delicate texture.

Nutrition Information
Excellent source of fiber, folate and a good source of iron, potassium, magnesium and phosphorus.

Easy Cooking
Bring to a boil, then simmer for 90 minutes.

Best Uses
Delicious with rice or barley and Asian flavors such as soy sauce.

Black Turtle

Looks and Taste
Small, oval, black bean. Earthy flavor with a soft texture.

Nutrition Information
Excellent source of folate and a good source of fiber and iron.

Easy Cooking
Bring to a boil, then simmer for 90 minutes.

Best Uses
Great in Latin American-style soups, stews, and sauces.

Black-eyed Peas

Looks and Taste
Oval, creamy white bean with a black "eye." Soft texture.

Nutrition Information
Excellent source of fiber and folate and a good source of iron

Easy Cooking
Bring to a boil, then simmer for 60 minutes.

Best Uses
It's a southern tradition to cook them with rice and greens. Toss with vinaigrette and chopped tomatoes.

Cranberry

Looks and Taste
Dusty pink bean, streaked or marked with red strips.

Nutrition Information
Excellent source of fiber and folate and a good source of iron.

Easy Cooking
Bring to boil, then simmer for 60 to 90 minutes.

Best Uses
Popular in Italian cooking. Good as a salad bean or cooked with pasta.

Fava (or broad)

Looks and Taste
Oval-shaped light brown beans. Earthy flavor and creamy texture.

Nutrition Information
Excellent source of folate and a good source of fiber.

Easy Cooking
Remove tough skin before cooking. Bring to a boil, then simmer for 40 minutes.

Best Uses
Lovely in soups and salads. Puree for tasty dips.

Garbanzo (chickpeas)

Looks and Taste
Large, round, cream-colored bean. Nutty flavor and crunch texture.

Nutrition Information
Excellent source of folate and a good source of fiber and iron.

Easy Cooking
Bring to a boil, then simmer for 2 hours 30 minutes.

Best Uses
Features in Middle Eastern and Mediterranean dishes. Add to salads and soups.

Great Northern

Looks and Taste
Medium-size, oval white bean. Delicate taste with a firm texture and tender creamy flesh.

Nutrition Information
Excellent source of fiber and folate and a good source of iron.

Easy Cooking
Bring to a boil, then simmer for 90 minutes to 2 hours.

Best Uses
A nice addition to stews and salads.

Kidney, Red or White (Cannellini)

Looks and Taste
Large, kidney-shaped, deep reddish brown or white bean. Bland taste with a soft texture.

Nutrition Information
A good source of folate and fiber and iron.

Easy Cooking
Bring to a boil, then simmer for 90 minutes.

Best Uses
A hit in southwestern chilies, soups, and salads. White cannellini beans star in Italian stews and minestrone soups.

Lentils

Looks and Taste
Small green, brown, or red legumes with a round, flat shape. Flavorful, with a firm texture.

Nutrition Information
Excellent source of fiber and folate and phosphorus and a good source of iron.

Easy Cooking
No need to presoak. Bring to a boil, then simmer for 30 to 40 minutes.

Best Uses
Tasty in soups and stews; a terrific addition to salads.

Lima (Butter Bean)

Looks and Taste
Flat, oval, creamy white bean. The smallest dried ones have the mildest taste. Baby and regular size have a buttery, mushy texture.

Nutrition Information
Excellent source of folate and fiber and a good source of iron.

Easy Cooking
Bring to a boil, then simmer for 45 -60 minutes. Be careful not to overcook, as they can disintegrate quickly.

Best Uses
Good for soups and stews. Taste great with butter and herbs.

Navy

Looks and Taste
Small white bean that holds its shape well. Good, strong flavor.

Nutrition Information
Excellent source of folate and fiber and a good source of iron.

Easy Cooking
Bring to boil, then simmer for at least 90 minutes.

Best Uses
Excellent in salads, simmered dishes, and gratins.

Pinto

Looks and Taste
Medium-size beige-and-brown-speckled bean. Earthy flavor and mealy texture.

Nutrition Information
Excellent source of folate and fiber and a good source of iron.

Easy Cooking
Bring to a boil, then simmer for 2 hours.

Best Uses
Use in southwestern bean dishes and stews. Often used for refried beans and are great in corn tortillas.

Runner

(include Aztec, Giant Pinto, Madeira, Black, white, and Scarlet)

Looks and Taste
Heirloom beans that are nearly an inch in length and swell to at least twice their size.

Easy Cooking
Bring to boil, then simmer for 45 - 60 minutes.

Tips for Success
Because of their impressive size and the difficulty and expense of obtaining them, they're probably best used where they can be seen and appreciated.

Soy

Looks and Taste
Medium-size oval, yellowish bean. Very bland flavor and firm texture.

Nutrition Information
Excellent source of folate, good source of calcium, fiber, iron and phosphorus.

Easy Cooking
Bring to a boil, then simmer for at least 3 hours.

Best Uses
Soybeans are eaten mostly when processed into tofu, tempeh or soy dairy products. But they make excellent table beans. Mix shelled fresh or frozen soybeans with other flavorful ingredients or eat them straight from the pod as a snack.

Split Peas

Looks and Taste
Small green or yellow halved peas. Earthy flavor with a creamy texture.

Nutrition Information
Excellent source of fiber and folate, good source of phosphorus and potassium.

Easy Cooking
No presoaking necessary. Bring to a boil, then simmer for 50 minutes.

Best Uses
Makes a comforting soup.

White: Small White or Pea

Looks and Taste
Small, oval white bean.

Nutrition Information
Excellent source of fiber and folate, good source of iron and potassium.

Easy Cooking
Bring to a boil, then simmer for 2 hours.

Best Uses
Use in soups, salads, stews, and dips.

NOTE: An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

Source: Copyright © 2000 by Ellen Haas. From the book "Great Adventures in Food" By Ellen Haas. Used with permission of St. Martin's Press, LLC.