20 types of beans and how to cook them

What are beans?

Beans are part of fabaceae family – more commonly known as legumes. While legumes are characterised by growing in pods, beans are simply a type of legume, along with lentils, peas and peanuts.

High in protein and fibre, they are relatively low in calories. The high fibre and protein content can help us to feel fuller for longer, making them a healthy option for reducing calorie intake. They may also help to reduce cholesterol and blood glucose levels.

A highly versatile and affordable storecupboard staple, they can typically be found in salads, stews and soups, and as a meat alternative in dishes such as chilli con carne and bolognese.

How many types of beans are there?

As the definition of what constitutes a bean is fairly broad, some claim there are up to around 400 different types. In the UK we have access to a wide variety of beans, the most well-known (and divisive) being the haricot bean (also known as the navy bean) which are used to make the tinned baked beans we find on our supermarket shelves.

Canned beans vs dried beans

Canned beans are pre-cooked and therefore only need reheating, whereas dried beans will often need to be cooked for up to several hours. It's worth being mindful that some types of dried beans are dangerous to eat if they haven't been adequately cooked, so refer to our guide below on how each individual bean can be cooked.

Canned beans

Advantages:

• Quick and easy to prepare
• Can be eaten straight from the tin (after draining and rinsing)
• Cheap

Disadvantages:

• Flavour might be lost in the canning process
• Texture might be impaired from the canning process

Dried beans

Advantages:

• Works out cheaper than tinned beans when buying in bulk
• Improved flavour and texture from cooking in seasoned broths, etc

Disadvantages:

• The time they take to cook and prepare
• Increase energy costs from the cooking process

How to store dried beans

Dried beans can be stored in an air-tight container in a cool, dark place and away from high temperatures and humidity. At this point they don't need to be refrigerated.

Can you freeze baked beans?

Baked beans can be frozen, whether straight from the tin or after cooking.

1. In both scenarios, transfer them to a food-safe, lidded non-metal container.

2. If they have been cooked, allow them to cool before freezing.

3. Thaw overnight in the fridge before using, then cook as usual.

20 different types of beans

1. Pinto beans

Pinto beans, with their distinctive speckled appearance, are a type of bean commonly found in Mexican cooking – pinto meaning painted in Spanish. They are commonly found in refried beans and burritos, but their smooth texture and nutty, earthy flavour also makes them well-suited to soups and stews.

If cooked from raw and pre-soaked, pinto beans should be simmered for an hour, otherwise an hour and a half if not soaked beforehand. Packed with fibre and protein, discover our pinto bean recipes.

2. Chickpeas

Also known as garbanzo beans, chickpeas are a staple bean in the UK. There are three varieties of chickpea – kabuli (the most commonly consumed), desi (smaller and darker) and green (younger chickpeas, with a sweeter flavour).

Incredibly versatile and a common ingredient in Mediterranean and Middle Eastern cooking, chickpeas are most well-known for their starring roles in hummus recipes and falafel recipes. Widely available in canned form, they can be roasted as a crispy topping for soups or simply added into chickpea salad recipes and chickpea curry recipes for extra protein and flavour, or as a plant-based alternative in chickpea burger recipes.

Chickpea flour (also known as gram flour) makes a good vegan and gluten-free alternative to a traditional batter when mixed with water – try our socca pancakes with hummus & lemony onions. Discover our kid's chickpea recipes, healthy chickpea recipes, vegan chickpea recipes and even more chickpea recipes.

3. Soya beans

Edamame beans are young soya beans still in their pods, with a mild flavour and chewy texture with a bit of bite. Commonly found in Asian cooking, their delicate, slightly sweet flavour makes them a great counterpart for umami-rich soy sauce, other dipping sauces or simply a sprinkling of sea salt.

They can be boiled or steamed while still in their pods and then added to salads to pack in extra protein. Try our prawn, avocado & soya bean salad, salmon & soya bean salad and pea & soya bean salad with fresh dill, then read more about the health benefits of soya.

4. Black-eyed peas

As the name suggests, black-eyed peas (or beans) resemble eyeballs due to the black spot in the centre of the otherwise white bean. A legume native to West Africa, their earthy flavour complements salty ham and pork dishes, as seen in traditional recipes from the southern states of America, whereby the bean arrived via colonialism.

They are also a great source of folate, making them particularly beneficial to pregnant women. Try our black-eyed bean mole with salsa, acaraje black-eyed pea fritters with shrimp filling and cajun grilled halloumi with lime black-eyed bean salad & guacamole.

Read our top foods to try in Brazil for more inspiration.

5. Broad beans

With their origins in Mediterranean cooking, broad beans – also known as fava beans – are more of a labour of love when it comes to cooking. First their outer pods have to be removed, then they are blanched to remove their tough skin. After that they can be fried, boiled, steamed, roasted – the options are endless.

In the UK we grow fava beans, although as they are not as popular as they used to be, many are exported overseas. Fava beans are typically cooked in ful medames, a bean stew eaten in various forms for breakfast across the Middle East.

Find out how to cook broad beans, what to do with broad beans and then try our five-star rated broad bean & courgette salad and more broad bean recipes.

6. Cannellini beans

Also known as white kidney beans, cannellini beans are the largest type of white bean. They are popular in many dishes in Italian cooking, holding their texture in soups and stews, although can also be mashed into fritters or blended into dips.

Their meaty texture means they are well suited to slow braising with meat or fish. If you are buying them raw they need to be soaked for at least five hours, and then gently simmered for an hour to an hour and a half.

Try our classic minestrone soup, and even more cannellini bean recipes.

7. Black beans

A common ingredient in many Mexican and Brazilian dishes, black beans are also readily available in the UK. They have a lower glycemic index than other high-carbohydrate foods, helping to reduce blood sugar spikes, plus they are packed with vitamins and minerals.

A great meat substitute, they can be used in our black bean & tortilla soup or alongside chicken in our Cajun pulled chicken tacos with black bean salad. Or why not try them in vegan black bean brownies for a healthier sweet treat?

Discover even more black bean recipes.

8. Butter beans

Butter beans have a subtle, buttery texture, as the name suggests. A great source of iron, magnesium and folate, raw butter beans contain a toxin called PHA which can be dangerous if the beans are not prepared correctly. For this reason they shouldn't be cooked in a slow cooker as it won't reach high enough temperatures to kill the toxin.

If you buy them pre-cooked in jarred or tinned form, simply add them to butter bean salads, such as our butter bean, cucumber & radish salad, butter bean & tomato salad and our tuna & butter bean salad. Try even more butter bean recipes.

9. Kidney beans

Kidney beans are red beans with a white centre and a kidney-like shape, giving them their name. Commonly found in chilli recipes, their meaty texture holds its shape while cooking, and they can also be found in other soups and stews.

Like butter beans, kidney beans contain high levels of PHA so if you buy them raw they need to be soaked for five hours and then boiled for at least 30 minutes before consumption.

Try more kidney bean recipes and our favourite ways with kidney beans.

10. Haricot beans

Also known as navy beans, haricot beans are perhaps most famous for their starring role in the British storecupboard staple of baked beans. Native to America – and believed to get their name from their prominent role in the diet of those serving in the navy – they are commonly used in Boston baked beans, slow cooked beans with bacon or pork.

Raw haricot beans can be pre-soaked, although this is not necessary, and can then be boiled and reduced to a simmer for about an hour until tender. If you do pre-soak them, they will take less time to cook.

For a tasty, healthier alternative to mash, try them in our pork with garlicky bean mash and for more inspiration try our Breton braised lamb & haricot beans and haricot beans with sausage & pancetta.

11. Borlotti beans

These distinctly speckled beans are a common ingredient in Italian cooking, such as the classic pasta e fagioli. They have a creamy texture and nutty flavour, and when cooked they turn a more muted brown colour.

For more inspiration, try our Italian borlotti bean, pumpkin & farro soup, tagliata & borlotti beans and borlotti bean & white fish stew.

12. Mung beans

A small green bean that looks a bit more akin to a pea, mung beans are often found in Asian cooking. In South Asia they are often split and made into dhal while in Southeast Asia they are a common feature in desserts.

High in antioxidants and fibre, sprouting mung beans can be used to make beansprouts.

13. Gigantes beans

Although these beans may look very similar to butter beans, they are in fact a different variety. They originate from Greece and are most famous for featuring in the dish gigantes plaki, a dish baked with tomato and sofrito, where the beans are soaked and boiled until tender. Discover more vegetarian Greek recipes.

When cooked, they hold their shape well, so are suited to recipes where you want to preserve their structural integrity.

14. Adzuki beans

Small, bright red adzuki beans are a prominent feature in Chinese and Japanese cooking. They are often mashed into a red bean paste and have a slightly sweet taste which makes them suited to a variety of desserts, from cakes to pastry and ice cream.

They can equally be used for savoury dishes such as rice and beans, curries and soups, and are high in fibre and protein, and other healthy nutrients.

15. Flageolet beans

Flageolet beans are in fact haricot beans that have been picked while still young. Due to being more immature, they have a slight green colour which turns to white when cooked. Originating from France, they pair well with lamb and are firm and creamy when cooked.

Try our flageolet bean pie.

16. Lima beans

Similar to flageolet beans, lima beans are the immature variety of butter beans and have a greener colour. Native to Peru, they get their name from the capital city of Lima.

To reduce cooking time, soak them overnight and then bring to a simmer for about 40 minutes until tender. You can use them in similar dishes to our butter bean recipes.

17. Lentils

A highly popular legume found in many cuisines around the world, lentils come in a variety of colours from red to brown, green and yellow. In particular in Indian and Middle Eastern cooking they can be found in dhals, soups and stews.

High in protein, they make a great meat substitute in lentil bolognese or other vegetarian bolognese recipes. They can also be ground into flour to make gluten-free pasta and bread.

Discover our red lentil recipes and even more lentil recipes.

18. Lupin beans

Lupin beans are commonly eaten as a snack in the Mediterranean, Middle East and Latin America, often served pickled or brined like olives. Due to being toxic and bitter when raw, it's advisable to buy them pre-cooked.

They can also be milled into a flour as a gluten-free alternative.

19. Moth beans

Typically found in Indian cuisine, what makes moth beans particularly special is that they are resistant to drought, meaning they can be grown in areas with very little rainfall.

With protein, calcium and plenty of vitamins, they can be sprouted before cooking and are used in a variety of dishes including street food snacks in India.

20. Anasazi beans

With their kidney bean shape and cow-like mottled appearance, anasazi beans come from the same family as the pinto bean, meaning they can be cooked in similar dishes, but with a slightly milder and sweeter taste.

Often found in Mexican cooking, they are packed with iron, calcium and potassium.

Discover more budget-friendly inspiration

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What's your favourite type of bean? Let us know in the comments...