What Are the Most Popular Bean Varieties? Here Are 14 Types From the U.S. and the Rest of The World

It's easy to say beans: these legumes, among the most consumed in the world, have flavors, colors, consistencies and recipes that vary depending on the country they come from. Before the discovery of America, only black-eyed peas (Vigna unguiculata), originally from Africa, were known in Europe, while the more common ones (Phaseolus vulgaris) made their entrance later, after the 16th century. In short, we have had borlotti and cannellini beans "only" for a few centuries, while azuki or mungo beans, typical of Asia, which we have learned to love in dorayaki and dahl, are new to the last few decades. Not to mention the black Mexican ones, the protagonists of delicious specialties such as burritos.

Beans are a food that is becoming increasingly popular because they are a source of protein, preferred to meat by those who choose to reduce their presence on the table or eliminate it completely: they also contain fiber, mineral salts and are practical to use in the kitchen, thanks to their versatility. According to the FAO, there are more than 40,000 varieties worldwide: here we list the most well-known ones, some extremely easy to find so you can get started right away.

1. Borlotti Beans

Let's start with one of the best-known types, namely borlotti beans (Phaseolus vulgaris). They originate from South America, but have been widely cultivated in other parts of the world for centuries, so much so that we can distinguish excellent ones that add value to biodiversity made in Italy, from the Val Chiarsò bean in Friuli (Slow Food presidium) to the more probably well-known Lamon bean in Veneto, marked with the IGP brand for its value. What they have in common is the mottled white-red color of the skin, which then turns brown when cooked, and their large size. They have a creamy pulp, with a full and earthy flavor, which makes them perfect for rustic dishes , such as the classic soup and iconic recipes such as beans pasta.

2. Cannellini Beans

Cannellini beans (Phaseolus vulgaris) are one of the most popular varieties for their delicacy and buttery consistency on the palate: they have an elongated shape and a beautiful pearly white color. They are a true pillar in the kitchen, among the protagonists of traditional dishes such as ribollita and fagioli all'uccelletto. Thanks to their flavor, they pair very well with fish, so much so that they are found in the typical Neapolitan pasta with beans and mussels, but they are also excellent in cold salads and revisited hummus. They are protein-rich, rich in fiber and potassium, ideal to introduce into a vegetarian or vegan diet.

3. Prugatory Beans

Here is a type that seems to be lost in the mists of time: we are talking about the Purgatory beans (Phaseolus vulgaris), mainly found in Italy, near Lake Bolsena, which appear in written documents starting from the 17th century: they are small and white in appearance, with a thin skin, and owe their name to the fact that they are traditionally consumed during lunch on Ash Wednesday, boiled in water flavored with bay leaves and seasoned with a little oil (extra virgin olive oil from Gradoli) and salt, as a sign of penance. They maintain their consistency well during cooking and for this reason they are brought to the table as a side dish or in soups.

4. Sulphur Beans

The zolfini beans (Phaseolus vulgaris) are among the most renowned varieties present for centuries in the province of Arezzo, between the Arno and the Pratomagno massif, close to the Apennines. Also called burrini beans because they melt in the mouth, they are recognizable by their small size, a pale yellow color reminiscent of sulfur, the very thin skin – which makes them an easily digestible food – and the creamy pulp. The taste? It tends towards sweet: always green light for soups or boiled, accompanied with local ingredients such as tomatoes and lard, to make stewed side dishes or croutons.

5. Round Tavo Beans

Small, white and with a spherical shape that recalls that of peas: the round beans of Tavo (Phaseolus vulgaris) are a joy for the eyes. This is a late variety from Abruzzo, specifically from the humid lands crossed by the Tavo river, which rises on the Gran Sasso. They are appreciated for their high digestibility and quicker cooking, both given by the thin skin: they absorb the flavors of sauces and gravies well without becoming soft. They are eaten stewed, or boiled: under the specific entry dedicated as a Slow Food Presidium, they are recommended paired with pumpkin or to enrich fresh homemade pasta.

6. Black-Eyed Peas

Black-eyed peas (Vigna unguiculata), are easily distinguishable by the characteristic black spot that stands out on the white shell. Originally from West Africa, they are found in traditional recipes such as akara (spiced bean fritters popular from Nigeria to Togo) or moi moi, an equally spicy pudding), and have spread to different parts of the world at different times, including Italy, so much so that they are a peculiar type even in the Central regions (they are cooked all'uccelletto, in soups with vegetables and potatoes, etc.). In the South of the United States, they are enjoyed in a typical Carolina dish, Hoppin' John, made with rice, onion, and bacon.

7. Spanish White Beans

Spanish white beans (Phaseolus vulgaris) are a variety that resembles borlotti beans, so they are large in size, with rich and floury pulp, but with a bright white color. This type is widely used in the Iberian peninsula and can be found both dry and pre-cooked in cans also in the U.S. without particular difficulty. They have a delicate and sweetish flavor, which is enhanced when combined with meat-based ingredients: for example, they are a must in fabada asturiana, a very substantial stew that sees them cooked in a casserole together with chorizo, black pudding, pork shoulder, lard, bacon and saffron. Like borlotti beans, they are also excellent in cold salads.

8. Black Beans

Straight from Mexico and Brazil, here are black beans (Phaseolus vulgaris), widely used in the cuisines of these two Central and South American countries. It's hard for them to go unnoticed: they have a dark, black skin with a soft, buttery interior. They are the main ingredient in specialties such as Mexican burritos, with beef, onions and peppers, and Brazilian feijoada, a rich stew with tomato sauce, sausages, ribs and onion. Although it is often found in the company of less than healthy foods, its outer skin is actually rich in antioxidants, anthocyanins, which have a preventive function on the body.

9. Pinto Beans

Among the most suitable beans for the creation of Tex-Mex dishes are the pinto beans (Phaseolus vulgaris). Very similar to the borlotti beans and super popular, they have light brown shades and pink veins and darken entirely once cooked. Try them in a very hot chili con carne , or in the traditional refried beans, a puree of beans flavored with garlic, onion and spices to accompany as a dip for tortilla chips.

10. Kidney Beans

There are different types of red beans that we can find around the world: among the most consumed are the kidney beans (Phaseolus vulgaris), defined in this way in English for their appearance similar to a kidney: thick skin and intense red color, here they are appearing in various dishes of Creole and Cajun cuisine in North America and the Caribbean. They hold up well to cooking and therefore are often used in stews rich in seasoning, with a robust and decisive final flavor, often and willingly spicy or hot, mitigated by rice.

11. Lima Beans

Lima beans (Phaseolus lunatus), originally from Peru, are also called butter beans for their creamy consistency. This is a wild variety originally from South America, probably in the Andean region, which was then domesticated and brought to Europe: they are bright, flat white beans and their soft texture is enhanced in soups and creams. Among the most prized we can mention the Garrofón, a Spanish cultivar famous for being the authentic one used to prepare Valencian paella which can present purple spots or streaks depending on the sub-variety.

12. Anasazi Beans

As the last representatives of the New World, the list includes Anasazi beans (Phaseolus vulgaris), a red variety native to the southwestern United States, which is characterized by its white base color with wine-colored spots, similar to the spotted coat of cows. The name refers to a Native American population also known as Ancestral Puebloans, who inhabited the Four Corners region, where the current states of Arizona, New Mexico, Utah and Colorado meet. There is room for every type of preparation, better if slow and stewed, including soups and stews, even vegetarian: the taste is particularly sweet.

13. Azuki Beans

From Japan comes a variety that we have become familiar with over the last few years: azuki beans (Vigna angularis). Small and red, with a very sugary flavor compared to other types, they are chosen not so much in savoury dishes, but in sweets: one of the best-known preparations is anko, a bean paste that resembles a jam, used as a filling for typical sweets such as mochi or dorayaki. Don't forget that they are a source of fibre, proteins and minerals, appreciated for being a detox legume, which helps to purify.

14. Green Mung Beans

Mung beans (Vigna radiata) are native to Southeast Asia and are also used in sprouted form. The most commonly used are the green ones, popular in salads and wok dishes in Chinese cuisine. Whole beans are best in soups and curries, especially in India, to make dishes such as dahl instead of red or yellow lentils. They have a delicate flavor and a creamy texture, making them the ideal ally for light and nutritious dishes.