18 Types of Beans


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Beans are so popular, they have a song (you know the one). But what else is there to know about beans, which yes, are technically a fruit? Let’s start by exploring the several different types of beans available.

Different Types of Beans

We call them beans, but their scientific name is Phaseolus vulgaris (no surprise that beans became the prevalent term). Beans are a great source of protein and one of the most commonly eaten foods in the world. One of the great things about beans is that they cross cuisines; they’re a staple in many countries and cultures. Gotta love ‘em for that.

They also come in a ton of varieties — there are about 400 types of beans, to be exact. And that’s just what we know is edible. Perhaps the best quality about beans is that even the most novice chef can turn them into a delicious meal. There’s so much you can cook with beans using minimal kitchen skills. As if that wasn’t enough, there are several health benefits of beans; they’re high in fiber and protein and may help prevent disease.

Here’s a quick guide to some of the most common types of beans.

Great Northern Beans

Great Northern beans

Great Northern beans are white and medium-sized with a mild flavor. They hold their shape well so they can be stewed or used in soups. They are good at absorbing the flavors they’re cooked with, so they can complement a variety of ingredients.

Nutritional profile: Per ¼ cup (dried) — 170 kcal, 11 g of protein, 0.5 g fat, 31 g carbohydrates, 10 g fiber, 1g sugar, 89.8 mg of calcium, 710 mg potassium, 5.1 mg sodium.

Cannellini Beans

Cannellini beans

Sometimes called white kidney beans, cannellini beans are the largest type of white bean. Their heartiness 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 a ham and bean soup or in stews and can be tossed in salads.

Nutritional profile: Per ½ cup (cooked, salted) — 100 kcal, 7 g of protein, 0.5 g fat, 20 g carbohydrates, 6 g fiber, 0 g sugar, 59.8 mg of calcium, 270 mg potassium, 260 mg sodium.

Fava Beans

Fava beans

Fava beans are usually found fresh at the farmer’s markets or the produce section; they’re equally bitter and sweet. Once you learn how to cook fava beans, you can incorporate them into soups, braises, and roasts or toss them into pasta. You can also eat them cold in salads.

Nutritional profile: Per 1 cup (in pods, raw) — 111 kcal, 10 g of protein, 0.92 g fat, 22.2 g carbohydrates, 9.45 g fiber, 11.6 g sugar, 46.6 mg of calcium, 163 mg potassium, 31.5 mg sodium.

Fayot (Flageolet) Beans

Fayot (Flageolet) beans

Fayot, also known as flageolet beans, are small, tender, creamy, and mild in flavor. They have a pale green to ivory-white color. They are commonly used in French cuisine for salads, soups, and other flavorful side dishes.

Nutritional profile: Per ¼ cup (raw) — 180 kcal, 10 g protein, 0.5 g fat, 34 g carbohydrates, 22 g fiber, 1.0 g sugar, 59.8 mg calcium, 800 mg potassium, and 0 mg sodium.

Red Beans

Red beans

Red beans are small, oval, and have the characteristic ruby-colored skin. They have a mild flavor, earthy, slightly sweet and nutty, and soft texture. They are often used in Caribbean, Latin, Cajun, and Creole cuisine. They are great for soups, chilis, and dishes like red beans and rice.

Nutritional profile: Per ¼ cup (dried) — 160 kcal, 10 g protein, 0 g fat, 28 g carbohydrates, 7 g fiber, 1.0 g sugar, 60.1 mg calcium, 513 mg potassium, and 0 mg sodium.

Lima Beans

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.

Nutritional profile: Per 1 cup (cooked) — 229 kcal, 14.6 g of protein, 0.69 g fat, 42.4 g carbohydrates, 14 g fiber, 0 g sugar, 52.8 mg of calcium,  730 mg potassium, 5.46 mg sodium.

Mung Beans

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 quick soak 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).

Nutritional profile: Per 1 cup (cooked, salted, sweetened) — 187 kcal, 12.6 g of protein, 0.68 g fat, 34.3 g carbohydrates, 13.7 g fiber, 3.58 g sugar, 48.6 mg of calcium,  477 mg potassium, 347 mg sodium.

Kidney Beans

Kidney beans

Kidney beans are commonly eaten in chili and minestrone soup and come conveniently canned. They’re medium to large beans. 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.

Nutritional profile: Per 1 cup (cooked, salted, sweetened) — 215 kcal, 13.4 g of protein, 1.54 g fat, 37.1 g carbohydrates, 11 g fiber, 4.74 g sugar, 87 mg of calcium,  607 mg potassium, 758 mg sodium.

Navy 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.

Nutritional profile: Per 1 cup (cooked, salted) — 296 kcal, 19.7 g of protein, 1.13 g fat, 53.6 g carbohydrates, 13.4 g fiber, 0.734 g sugar, 123 mg of calcium,  755 mg potassium, 880 mg sodium.

Pinto Beans

Pinto beans

If you’ve heard of just one type of bean, this is probably it. Pinto beans are light brown beans, often used to make refried beans or in chili. They are creamy and taste earthy and nutty. Once you master how to cook pinto beans on the stovetop, they are very versatile.

Nutritional profile: Per ½ cup (cooked, salted) — 110 kcal, 6.01 g of protein, 0 g fat, 21 g carbohydrates, 8.06 g fiber, 0 g sugar, 62 mg of calcium,  289 mg potassium, 208 mg sodium.

Black Beans

Black beans

Black beans are the new pinto beans, similar in taste and texture. They can almost always be swapped in to replace pinto beans when you want to reduce carbohydrate intake. If you have a bag, learn how to cook black beans on the stove.

Nutritional profile: Per ½ cup (cooked, salted) — 120 kcal, 8 g of protein, 1 g fat, 21 g carbohydrates, 5.98 g fiber, 0 g sugar, 40.3 mg of calcium,  360 mg potassium, 350 mg sodium.

Chickpeas (garbanzo)

Chickpeas (garbanzo)

Chickpeas are more round and firm than pinto or black beans. They’re often drained and tossed into a couscous salad or used to make hummus. Want to eat them alone? Roasted chickpeas also make a tasty snack.

Nutritional profile: Per ½ cup (cooked, salted) — 160 kcal, 10 g of protein, 2 g fat, 26 g carbohydrates, 5 g fiber, 1 g sugar, 80 mg of calcium,  310 mg potassium, 290 mg sodium.



Lentils become soft and creamy when cooked, which is why they can work wonders in soups by adding the right texture. I used them in this red lentil soup. You can also find green, black, and brown lentils, and they all pack a nutritional punch.

Nutritional profile: Per ¼ cup (dried) — 100 kcal, 8 g of protein, 0.5 g fat, 23 g carbohydrates, 7 g fiber, 0 g sugar, 20 mg of calcium,  260 mg potassium, 10.2 mg sodium.



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 creamy pea salad to split pea soup.

Nutritional profile: Per ¼ cup (dried) — 178 kcal, 11.3 g of protein, 1.9 g fat, 30.3 g carbohydrates, 11 g fiber, 1.5 g sugar, 22.3 mg of calcium, 417.5 mg potassium, 2.45 mg sodium.



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.

Nutritional profile: Per 1 cup (cooked) — 296 kcal, 31.3 g of protein, 15.4 g fat, 14.4 g carbohydrates, 10.3 g fiber, 5.16 g sugar, 175 mg of calcium, 886 mg potassium, 1.72 mg sodium.

Black-eyed Peas

Black-eyed peas

Black-eyed peas are denser than some other beans, and they have an earthy taste, which complements the ingredients in cowboy cavair. Texture-wise, they’re comparable to chickpeas and white beans, firm yet soft.

Nutritional profile: Per ¼ cup (dried) — 170 kcal, 12 g of protein, 0.5 g fat, 30 g carbohydrates, 5 g fiber, 3 g sugar, 55 mg of calcium, 560 mg potassium, 10 mg sodium.



These are a type of red bean (sometimes even referred to generically as red beans). They taste slightly sweet but, like most beans, are nutty and mild. Some people use them in baking, but they also go well with veggies like mushrooms and sweet potatoes that have both savory and sweet qualities.

Nutritional profile: Per ¼ cup (dried) — 162 kcal, 9.78 g of protein, 0.26 g fat, 31 g carbohydrates, 6.25 g fiber, 2 g sugar, 32.5 mg of calcium, 617.5 mg potassium, 2.46 mg sodium.


Anasazi beans are a Southwestern bean, as you may have gathered from the name. Visually, they keep it funky. They’re spotted, red, and cream-colored. They’re a little smaller than pinto beans and black beans but are a similar shape.

Nutritional profile: Per ¼ cup (dried) — 150 kcal, 10 g of protein, 0.5 g fat, 27 g carbohydrates, 9.02 g fiber, 0 g sugar, 59.8 mg of calcium, 340 mg potassium, 0 mg sodium.

*All nutritional information sourced from the USDA FoodData Central. Levels will vary depending on preparation, quantity, brand, and product.

Frequently Asked Questions

Are legumes beans?

Actually, it’s the opposite. Legumes are defined by the fact that they grow in pods, and beans are simply a type of legume (along with lentils, peas, and even peanuts).

What is the best way to store beans?

Go ahead and buy beans in bulk. Their shelf life is one of the reasons they are so beloved. You can store them in your pantry for up to a year (find a cool, dry place — you know the drill). Make sure they’re in an airtight container. If they go stale, according to The Bean Institute, adding baking soda may help soften them.

How much does 1 cup of dried beans yield (cooked)?

One cup of dried beans will result in about 2 to 3 cups of cooked beans. It varies for different types of beans.

Ways to Cook Beans

First of all, soaking beans is always wise (either overnight in room-temperature water or for an hour in hot water); it will help reduce the starches that can upset your stomach.

Avoid cooking dried beans in a slow cooker, as the low heat isn’t enough to kill the toxins. Canned beans, however, are already cooked, so there’s no need to worry. They just need to be heated. To cook dried beans, simmer them on the stove or use your pressure cooker and make Instant Pot black beans.

Recipes to Try

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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24 Comments Leave a comment or review

  1. Catherine says

    in French we call the beans that are let to dry on the plant before cooking and eating the “haricots secs” to make the difference with the long beans or green beans
    The dry beans “haricots secs” have plenty of names depending on the different regions they originate. It can be : coco blanc, coco de Paimpol, flageolet, mogette, alicot …
    But “fayot” is to be avoided when talking seriously about the different species or recipes because “fayot” is too familiar on the verge of being vulgar. It is also linked to military slang and used to describe poor quality routineous food served at the army. It is to “flageolets” or others the equivalent of “patates” to “pommes de terre” but a bit more vulgar, “patates” being only familiar.

  2. Colin says

    The pod and individual beans it contains is a fruit but the individual beans are seeds. The whole plant is a bean (plant).

  3. Jimmy says

    Nutritional information… per 1/4 cup dried, 1 cup cooked, 1/2 cup cooked… You are all over the place. I was wondering why you didn’t standardize this information.

  4. Mona Bogart says

    What’s the name of the eight letter bean that starts with the letter C? It’s round, light in color and resembles a Garbanzo bean.

    Thank you!

  5. Diane Couturier says

    Growing up, my mother always used California Pea Beans in her baked beans. I am unable to find them anywhere anymore. Have you ever heard of them?

    • Jessica Gavin says

      No, I haven’t heard of them before, and I don’t see any to purchase online. Do you know where she would purchase the peas?

  6. William Parker Sr. says

    75 years old, Live in Florida, was raised in West Virginia , As a kid, (In the 1950’s) My Grand Dad and I had October Beans and eggs every morning for breakfast, (Cranberry Beans)) I still do, Love your site, Grand Dad passed in 1959, at the age of 91. Love all beans.

  7. Anna Jean Cresswell says

    Hello, Jessica. Thank you for ALL you do in giving me great recipes. I have made a number of recipes from your website and always found them easy to make and enjoyable to eat.
    In any discussion of beans, NO ONE ever mentions MOTH BEANS. An Indian friend (and vegetarian) eats them because they are so high in protein. Each 1/2 cup (100 g) these beans contain 22 g of PROTEIN and provides 90% of daily iron needs.

    • Jessica Gavin says

      Thank you for sharing insights on moth beans Anna! I’ve never heard of them before, now I must try!

  8. Jackie says


    Actually the Anasazi beans are more striated than spotted. They do have spots mixed in with the striations but they are not just spotted. We live in New Mexico and they are a wonderful bean. My husband and I collect about 12 to 15 types of beans and then just mix them all together. They make a great pot of beans and when making chili the chili is fantastic.

    We also do something else different with our chili is to make it soupier instead of making it. It is then a conduit for crushing crackers in the Chili or adding Cheese in the Chili. Or both. My husband loves it with just the crackers, I like it with just the cheese and eating the crackers on the side and our children like in their own way. I don’t use Chili powder in it because some of us can’t eat it but I use a Hungarian Paprika that gives it a tang but does not tear everyone’s stomach up.

    • Jessica Gavin says

      Thank you for your insight into the Anasazi bean, Jackie! Great tips on how to use a mixture of beans and make chili even more delicious! I can’t wait to try it.

  9. Terri Rowe says

    Interesting to read about them Jessica. When I arrived in the States 40 years ago , there was a vegetarian restaurant in San Francisco that served a wonderful loaf made of adzuki beans. Do you have any loaf recipes that could be made using these beans. I would love to e able to recreate it


    • Jessica Gavin says

      Hi Terri- How interesting! Do you know what the bread was called? I don’t have any specific recipes with beans but I think you could add it to my Irish soda bread or homemade dinner rolls.

  10. Judy Caywood says

    Oh good to know about all the beans. Thank you Jessica. My kids grew up on pinto beans and homemade buns or bread. My oldest son told me he gets so hungry for mine. I promised next time he visits I’ll make a big pot. My mom always made baked beans in a brown pot that cooked for hours in the oven. She can’t remember how she made them and I was suppose to get the bean pot but it disappeared. I’d sure like to know how she made them and have the pot to bake them in. XO have a wonderful day. Judy