15 Types of Beans: 7 Bean Recipes to Try

Beans are the edible seeds of several types of flowering plants in the Fabaceae (legume) family. They are a versatile ingredient that you can cook in many different ways, like baking, frying, stewing, slow-cooking, and more.

Beans are a starchy, high-protein food rich in folate, iron, potassium, and complex carbohydrates. Almost every cuisine utilizes beans not only for vitamins and minerals but also for taste and texture. Beans get puréed and turned into dips like Mediterranean hummus or a filling for Italian pasta, mashed into Mexican refried beans, fermented to create East Asian staples like bean curd and soy sauce, or smothered in spicy sauce for various Indian-inspired curries.

While it may seem like there are endless types of beans, some varieties go by multiple names or are cultivars of the same species. (The most popular bean in the Americas is the common bean Phaseolus vulgaris.) Beans are types of legumes, but not all legumes are beans; lentils, for example, are legumes but not beans. Listed below are the most popular beans, and some other names they may go by:

1. 1. Adzuki beans (Vigna angularis; aka red beans)
2. 2. Black beans (Phaseolus vulgaris; aka black turtle beans)
3. 3. Black-eyed peas (Vigna unguiculata; aka black-eyed beans or cowpeas)
4. 4. Cannellini beans (Phaseolus vulgaris; aka white kidney beans)
5. 5. Cranberry beans (Phaseolus vulgaris; aka borlotti beans)
6. 6. Fava beans (Vicia faba; aka broad beans)
7. 7. Garbanzo beans (Cicer arietinum; aka chickpeas)
8. 8. Great northern beans (Phaseolus vulgaris)
9. 9. Green beans (Phaseolus vulgaris)
10. 10. Lima beans (Phaseolus lunatus; aka butter beans)
11. 11. Mung beans (Vigna radiata)
12. 12. Navy beans (Phaseolus vulgaris; aka Boston beans, haricot beans, and white pea beans)
13. 13. Pinto beans (Phaseolus vulgaris)
14. 14. Red kidney beans (Phaseolus vulgaris)
15. 15. Soybeans (Glycine max; aka edamame)

The best cooking method for beans depends on the type of bean and whether you want to use dried beans or canned beans. Most grocery stores sell both dried beans and precooked canned beans. Here are a few ways to cook beans:

1. 1. Braising: Braising involves slowly cooking foods in liquid and fat in a covered pot on the stovetop or in the oven and is a great option for dried beans. Soaking beans the night before can help speed up the cook time, but it isn’t necessary. Try sautéing aromatic vegetables like onion, garlic, and carrots in olive oil and then adding the beans with enough water or broth to cover them. Add herbs like bay leaf or thyme to the pot. Simmer the beans until tender, adding water as needed.
2. 2. Pressure-cooking: Pressure-cooking is the best way to cook dried beans quickly. At high pressure, beans can cook in thirty minutes, rather than an hour or more, but the cooking time will depend on the variety of beans and their age. Let the pressure release naturally to avoid splashing hot bean water.
3. 3. Slow-cooking: Like pressure-cooking, slow-cooking offers a hands-off approach to cooking beans. A slow cooker simmers beans at a low temperature. (Learn more about the difference between pressure cookers vs. slow cookers.) Place the dried beans, water or broth, herbs, salt, and olive oil in a slow cooker and cook, covered, for about 8 hours. Some beans cook quicker than others, so keep an eye on them during the last hour or so of cooking.

The following recipes showcase different cooking methods, flavors, and textures of beans.

1. 1. Baked beans: Baked beans consist of beans stewed in a sweet sauce, inspired by a dish Native Americans prepared with maple sugar. Sweet, spicy, smoky, and creamy baked beans pair well with cold salads and grilled meats. Check out this classic baked beans recipe.
2. 2. Bean stew: Bean stew can feature a variety of beans, vegetables, and other proteins. This one-pot vegetarian bean stew includes canned beans for ease.
3. 3. Black bean hummus: Hummus is a Middle Eastern and Mediterranean spread or dip made with chickpeas and tahini. Learn how to make hummus with Yotam Ottolenghi.
4. 4. Fried green beans: Green beans are immature fresh beans. Make a creamy dipping sauce for breaded and fried green beans to make them a full appetizer.
5. 5. Japanese red bean buns: This Japanese recipe uses anko, or sweet red bean paste, as a stuffing for light and fluffy steamed buns. The red beans have an earthy flavor but get sweetened to make this filling both sweet and savory. Try this anpan (red bean buns) recipe.
6. 6. North Indian–style chickpeas: Indian cuisine often features legumes cooked with aromatics and spices. These chickpeas cooked in a simple Northern style by Madhur Jaffrey feature fresh hot green chilies for heat.
7. 7. Refried beans: Frijoles refritos (refried beans) are a popular side dish from Mexico. Cook pinto beans once, then mash and cook them again in oil or bacon fat with seasonings like Mexican oregano, chipotle powder, or chili powder. Mexican chef Gabriela Cámara’s frijoles refritos recipe features black beans instead of the pinto beans found in many refried beans recipes.

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