20 Types of Beans to Make from Scratch (Because They Just Taste Better That Way)

Per ½-cup serving: 114 calories, 0g fat, 20g carbs, 8g protein, 7g fiber

These are native to South and Central America, so it’s no surprise that they’re the star of so many Latin and Caribbean dishes. They have a soft, tender texture and a creamy, mild flavor—like many beans, they take on the flavor of whatever they’re cooked with. Popular dishes that include black beans are Cuban congrí, black bean soup and tacos.

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• Sweet Potato and Black Bean Tacos with Blue Cheese Crema
• Black Bean Burgers
• Quick and Easy Spicy Coconut Black Bean Soup

Per ½-cup serving: 125 calories, 0g fat, 22g carbs, 9g protein, 6g fiber

Cannellini beans are beloved for their versatility, mild nuttiness and fluffy texture. Hailing from Italy, they’ve become commonplace in the U.S., often being used for pasta dishes, stews and traditional minestrone soup. Cannellini beans can easily be confused for navy or great northern beans (all three are types of white beans), but they’re actually much meatier and earthier than both. They’re also sometimes called white kidney beans, just in case you see that labeling at the supermarket.

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• Braised Cannellini Beans with Prosciutto and Herbs
• Roasted Squash Salad with White Beans, Breadcrumbs and Preserved Lemon
• One-Pan Sausage with Broccoli Rabe and White Beans

Per ½-cup serving: 307 calories, 1g fat, 55g carbs, 22g protein, 23g fiber

If you’ve ever wondered how they got their name, it’s because kidney beans are shaped just like tiny kidneys. Native to Central America and Mexico, they’re mild and faintly sweet in flavor and cook up creamy and tender. You’ll find them in tons of chili recipes, as well as minestrone soup, pasta e fagioli and curries.

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• Kale Minestrone
• Kitchen Sink Chili
• Pasta e Fagioli

Per ½-cup serving: 135 calories, 2g fat, 22g carbs, 7g protein, 6g fiber

Maybe you call them chickpeas instead. Either way, these beans are seriously magical, delicious and multipurpose. The soft, nutty legumes are a cornerstone of both Mediterranean and Middle Eastern cuisine but are popular all over the world. Smash them into hummus, roast them until crispy, use them in stews, curries or salads, turn them into burgers or falafel—the pantry is your oyster.

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• Chickpea and Vegetable Coconut Curry
• Chickpea Burgers
• Easy Homemade Hummus with Za’atar Pita Chips

Per ½-cup serving: 351 calories, 2g fat, 63g carbs, 23g protein, 16g fiber

Navy beans (aka haricot beans) originated in Peru thousands of years ago. Despite their name, they’re white in color and are commonly confused with other white beans, like cannellini and great northern. They have a velvety, starchy texture and a neutral, mildly nutty flavor that can take on the taste of whatever they’re cooked in. You’ll most likely come across them in baked bean and soup recipes, but they can also be used in most white bean recipes. Navy bean pie is also a popular recipe in Muslim culture.

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• Slow-Cooker Baked Beans
• Ham and Navy Bean Soup
• Mediterranean White Bean Soup

Per ½-cup serving: 149 calories, 1g fat, 28g carbs, 10g protein, 6g fiber

In case you haven’t had your fill of white beans just yet, here’s another type that’s great for including in stews, soups and chilis. They hold their shape well and are great at absorbing all the flavor of whatever broth they’re prepared in. Also known as large white beans, they originated in Peru and are a size between small navy beans and larger cannellini beans. They have a delicate, mild flavor that makes them the go-to for French cassoulet.

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• White Beans with Rosemary and Caramelized Onions
• Tomato and White Bean Stew on Toast
• White Turkey Chili with Avocado

Per ½-cup serving: 335 calories, 1g fat, 60g carbs, 21g protein, 15g fiber

Odds are you’ve had these in a bean burrito or as a side of refried beans at your favorite local cantina. Pinto beans, which are grown throughout South and Central America, are super popular in Mexican, Tex-Mex and Latin cuisines. They’re more flavorful than some other types of beans, rocking an earthy, rich, nutty flavor that never disappoints.

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• Homestyle Rice and Beans
• Southern Pinto Beans with Ham Hocks
• Crock-Pot Pinto Beans

Per ½-cup serving: 88 calories, 1g fat, 16g carbs, 5g protein, 4g fiber

These unique tasting beans made the trip from South America through Mexico and the American Southwest. They’re sort of like chickpeas in the sense that they don’t taste um, “beany,” for lack of a better word—they’re nutty and sweet with a smooth, creamy texture (as long as they aren’t overcooked, which can turn them bitter.) Lima beans are a must for Southern-style butter beans, named for the creamy, decadent texture the beans get as they cook, as well as succotash. They’re also great for stews, soups and even bean dip.

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• Lima Bean Butternut Succotash
• Southern Butter Beans
• Southern Succotash with Okra, Corn and Tomatoes

Per ½-cup serving: 55 calories, 0g fat, 11g carbs, 5g protein, 5g fiber

Also known as broad beans, fava beans are harvested all over the Mediterranean for their succulent, enlarged seeds. They’re common in Mediterranean and Middle Eastern dishes, but also make stellar additions to any spring salad or soup. Fava beans have a meaty, chewy texture and a nutty, sweet and slightly bitter flavor. Guess there’s a good reason Hannibal Lecter loves them so much.

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• Foul Mudammas (Egyptian Fava Beans)
• Fava Asparagus Pea Spring Panzanella Salad
• Spring Minestrone Soup with Pistachio Parsley Gremolata

Per ½-cup serving: 359 calories, 1g fat, 65g carbs, 25g protein, 17g fiber

These tiny green beans are massively popular in East and Southeast Asia, as well as the Indian Subcontinent. They go by many names (green gram! maash! monggo!) and taste slightly sweet. Anyone who watched The Office might also be wondering if they “smell like death,” but fear not—only sprouted mung beans without sufficient air circulation or rinsing will stink. When prepared properly, they smell earthy and vegetal. Mung beans are popular additions to stews, soups and curries, plus are often turned into paste for various Asian desserts.

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• Fire-Roasted Tomato and Mung Bean Soup
• Monggo Beans
• Mung Bean and Coconut Curry

Per ½-cup serving: 307 calories, 1g fat, 55g carbs, 22g protein, 23g fiber

Some people think red beans and kidney beans are the same, but they’re actually quite different. Red beans are smaller, taste more bean-y and have a brighter red color than kidney beans. They hail from East Asia and have a smooth but mealy texture. Red beans and rice is a Creole staple, but red beans are also great for salads, bean bowls, curries or even hummus. Red beans are also used in paste form in a variety of Asian desserts.

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• The Best Red Beans and Rice
• Curried Red Bean Skillet
• Red Bean Burgers with Avocado and Lime

Per ½-cup serving: 184 calories, 4g fat, 28g carbs, 10g protein, 11g fiber

These small, light beans are super popular in France, their country of origin. They’re picked prematurely and immediately dried, so they keep their green color despite being a type of white bean. Once shelled and cooked, flageolet beans are mild, creamy and delicate with a firm texture, similar to navy or cannellini beans. Use them in soups, stews and salads or cook them on their own as a side dish.

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• Flageolet Beans with Rosemary and Thyme
• Lamb Stew with Flageolets and Herbs
• Flageolets with Autumn Greens and Fresh Bacon

Per ½-cup serving: 65 calories, 3g fat, 5g carbs, 6g protein, 3g fiber

Here’s one legume that can do it all, from milk to tofu to flour. Soybeans were first harvested by Chinese farmers, but they’re populous all over Asia. They have a very subtle nutty flavor, allowing them to take on the taste of whatever they’re cooked with. Add them to stews and curries, or snack on them solo after a quick roast in the oven. (P.S.: When soybeans are picked immaturely and left in their pods, they go by the name edamame instead.)

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• Kongjang (Sweet and Savory Korean Simmered Soybeans)
• Instant Pot Soybean Curry
• Salted Roasted Soybeans

Per ½-cup serving: 65 calories, 0g fat, 14g carbs, 2g protein, 4g fiber

Black-eyed peas are native to Africa, so it’s no mystery why they remain a soul food staple today. In fact, many Southerners and Black Americans cook up a pot annually on New Year’s Day for good luck. They have a savory, earthy flavor and a starchy, toothsome texture. We recommend having them Southern style with a side of rice and collard greens, especially if you’re a first timer.

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• Southern Black-Eyed Peas
• Black-Eyed Pea Soup
• Black-Eyed Pea Masala with Kale

Per ½-cup serving: 115 calories, 0g fat, 20g carbs, 9g protein, 8g fiber

Lentils are lumped into the same family as beans and peas, since they’re legumes and grow in pods. They come from all over Europe, Asia and North Africa and in many different varieties, usually named for their color. Each type varies in flavor, so they can range from sweet to earthy to peppery. Lentils are most commonly called for in soup and stew recipes, but feel free to toss them atop a cold salad or add them to any vegan casseroles or bakes, too. They also taste great with eggs, on toast and in rice bowls.

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• Creamy Vegan Lentil and Roasted Vegetable Bake
• Radicchio, Lentil and Apple Salad with Vegan Cashew Dressing
• Easy One-Pot Lentil Kielbasa Soup

Per ½-cup serving: 59 calories, 0g fat, 10g carbs, 4g protein, 4g fiber

Peas are among the most popular beans (yes, they're beans) served in the U.S., but domesticated peas actually originated in the Mediterranean and Middle East. We like them most when they're at peak deliciousness in the spring, but we always have a bag of frozen peas on deck to use in soups, potpies, stews and more. Fresh and frozen peas alike pair especially well with pasta and fresh herbs, and they can even be turned into pesto. Whether you sautée, bake or boil them, peas are affordable, versatile, sweet and starchy.

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• Spring Pea Soup with Mint
• Seared Scallops with Green Peas, Mint and Shallots
• Instant Pot Spaghetti with Goat Cheese, Mint and Peas

Per ½-cup serving: 351 calories, 0g fat, 81g carbs, 6g protein, 0g fiber

If you've ever had a warm taiyaki filled with Japanese sweet red bean paste, you've likely had adzuki beans. Also called azuki and aduki beans (or vigna angularis, if you're fancy), these little red gems are essential to East Asian and Himalayan cuisines. They're touted for their health benefits, which include weight loss, improved heart health and a decreased risk of diabetes. While they're typically solid red in color, some varieties are white, black gray or speckled. They're slightly sweet and nutty in flavor and pair beautifully with earthy vegetables, like sweet potatoes and mushrooms.

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• Adzuki Bean Curry
• Mushroom Lentil Adzuki Bean Soup
• Adzuki Bean Hummus with Coriander and Lemon

Per ½-cup serving: 108 calories, 0g fat, 20g carbs, 7g protein, 8g fiber

Also called cranberry beans, this pretty variety is most popular in Italy and Portugal, but its versatility makes us want to spread the word about them stateside. (Interestingly enough, borlotti beans are actually native to the Americas, not Europe.) They're famously creamy in texture and slightly nutty in flavor. They hold their shape like a charm, making them ideal for adding to soups, stews and casseroles. You can even toss them in a salad to make a heartier meal, but these beans are also typically eaten solo, dressed in olive oil and kissed with garlic.

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• Borlotti Beans with Garlic and Olive Oil
• Barbunya Pilaki (Turkish-Style Borlotti Beans)
• Orecchiette with Borlotti Beans, Bitter Greens and Lemony Breadcrumbs

Per ½-cup serving: 341 calories, 2g fat, 59g carbs, 25g protein, 18g fiber

Aka mungo beans—but don't confuse them with their cousin the mung bean, despite them being similar in size and taste. (The main difference between the two is that the former is black and the latter is green.) Other names include vigna mungo, black gram, mash kalai and black matpe. Cultivated mostly in South Asia, urad beans are commonly eaten in India and Vietnam, where farmers plant them alongside rice to keep weeds from growing. You can use them in just about any recipe that calls for mung beans, like soup, dal and curry, thanks to their earthy flavor.

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• Spicy Urad Dal
• Herby Urad Bean Salad
• Split Black Gram Lentil Soup

Per ½-cup serving: 340 calories, 2g fat, 60g carbs, 22g protein, 26g fiber

How intriguing are these beans covered in cowhide-like spots? Anasazi beans hail from Central America and are believed to have been cultivated in Mexico thousands of years ago. In terms of size, they fall between the tiny pinto bean and the larger black bean. Like most beans, they taste nutty, sweet and earthy, and are prized for their ability to be baked into a delicious side dish. In terms of texture, they're on the mealy side.

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• Anasazi Beans with Rice and Kielbasa
• Crockpot Anasazi Bean and Cabbage Soup
• Anasazi Enchiladas