Beans

Velvet bean (Mucuna pruriens) is a vigorous tropical climbing legume known for its hairy pods and dual role as both a food source and a valuable cover crop.

The broad bean (Vicia faba) is a versatile legume known for its large, flat seeds and widespread cultivation across Europe, North Africa, and Asia.

Jack bean (Canavalia ensiformis) is a hardy, drought-tolerant legume known for its large white seeds and versatile agricultural uses, including forage, green manure, and limited human consumption.

Pigeon pea (Cajanus cajan) is a versatile legume widely cultivated for its edible seeds and valued for its adaptability in tropical and subtropical agriculture.

The cluster bean (Cyamopsis tetragonoloba), also known as guar bean, is a drought-tolerant annual legume prized for its edible pods and seeds, as well as its valuable industrial gum.

The winged bean (Psophocarpus tetragonolobus) is a tropical legume prized for its uniquely winged pods and remarkable nutritional versatility, with nearly every part of the plant edible and rich in protein.

Tongues of Fire Bean is an Italian heirloom variety of common bean (Phaseolus vulgaris) known for its striking red-streaked pods and seeds, prized for both fresh shelling and dry bean uses.

The moth bean (Vigna aconitifolia) is a drought-tolerant legume native to South Asia, prized for its resilience and versatile use in food and fodder.

The Dolichos bean, scientifically known as Lablab purpureus, is a versatile legume valued for its edible seeds, pods, and foliage, widely cultivated in tropical and subtropical regions.

The Tarwi bean (Lupinus mutabilis) is a high-protein legume native to the Andean highlands, prized for its nutritional richness and adaptation to cool, mountainous environments.

Sword bean (Canavalia gladiata) is a tropical legume known for its large, sword-shaped pods and edible seeds, widely cultivated in Asia for food, fodder, and soil enrichment.

Red bean refers primarily to small, deep red seeds of Phaseolus vulgaris, valued worldwide for their vibrant color, mild flavor, and versatility in both savory and sweet culinary traditions.

The Mayocoba bean is a pale yellow, oval to kidney-shaped edible seed of Phaseolus vulgaris, prized for its creamy texture and mild flavor that make it a versatile staple in Latin American cuisine.

The Anasazi bean is a distinctive heirloom variety of Phaseolus vulgaris, prized for its striking mottled burgundy and white seeds and valued for its rapid cooking time and mild, creamy flavor.

Rice bean (Vigna umbellata) is a versatile annual legume valued for its small edible seeds, tender pods, and resilience to challenging growing conditions.

Horse gram (Macrotyloma uniflorum) is a hardy, drought-tolerant legume prized in South Asia and parts of Africa for its nutritional richness and resilience in challenging growing conditions.

The tepary bean (Phaseolus acutifolius) is a drought-tolerant legume native to the arid regions of the southwestern United States and northwestern Mexico, prized for its resilience in hot, dry climates and nutritional value.

The field bean is a smaller-seeded variety of the fava bean (Vicia faba var. minor), valued for its adaptability and use in both animal feed and human cuisine.

The yardlong bean (Vigna unguiculata subsp. sesquipedalis) is a long-podded legume prized for its tender, crisp pods that can grow up to a meter in length, widely cultivated and consumed across tropical and subtropical Asia.

The Calico Bean is a visually striking variety of the common bean (Phaseolus vulgaris) known for its distinctive mottled seed coat combining cream, red, pink, and brown hues.

The fava bean (Vicia faba), also known as broad bean, is a large-seeded legume widely cultivated for food and soil enrichment across Mediterranean, Middle Eastern, and Asian regions.

The Scarlet Runner Bean (Phaseolus coccineus) is a perennial climbing bean known for its striking scarlet flowers and large edible seeds, valued both as an ornamental plant and a food crop especially in temperate regions.

Green bean refers to the immature, edible pods of Phaseolus vulgaris, prized worldwide for their crisp texture and mild flavor as a fresh vegetable staple.

The French bean, also known as the green bean or snap bean, is the tender, edible pod of Phaseolus vulgaris, widely enjoyed fresh and valued for its crisp texture and versatility in cooking.

Wax bean is a yellow-podded variety of the common bean (Phaseolus vulgaris), cherished for its tender texture and mild flavor.

The black-eyed pea is a pale, kidney-shaped legume seed distinguished by its characteristic black spot, valued worldwide for its adaptability, nutrition, and culinary versatility.

Snap bean is the edible immature pod of certain cultivars of Phaseolus vulgaris, prized for its crisp texture and tender pods that are enjoyed fresh, canned, or frozen worldwide.

The guar bean (Cyamopsis tetragonoloba) is an annual legume valued both as a fresh vegetable and as the primary source of guar gum, a versatile industrial thickener and stabilizer.

Hyacinth bean (Lablab purpureus) is a versatile legume known for its vibrant purple pods and flowers, cultivated widely in tropical and subtropical regions for both culinary and ornamental uses.

The Appaloosa bean is a distinctive heirloom variety of the common bean (Phaseolus vulgaris) known for its striking two-toned seed coloration and valued for its mild flavor and culinary versatility.

White bean is a collective term for several pale-seeded varieties of the common bean (Phaseolus vulgaris), prized worldwide for their mild flavor, creamy texture, and culinary versatility.

The lima bean (Phaseolus lunatus) is a starchy legume prized for its flat, buttery-flavored seeds, widely cultivated in tropical and subtropical regions for both fresh and dried consumption.

The Purple Hull Pea is a tender, edible legume known for its distinctive purple-tinged pods and valued especially in southern United States cuisine.

The Cannellini bean (Phaseolus vulgaris) is a medium to large, kidney-shaped white bean prized for its creamy texture and mild, nutty flavor, widely used in Mediterranean cuisine.

The navy bean is a small, white, oval-shaped edible seed of Phaseolus vulgaris, prized for its mild flavor, creamy texture, and versatility in cooking.

The black bean is a small, shiny, black-pigmented variety of Phaseolus vulgaris, prized as a staple legume in Latin American, Caribbean, and Southwestern U.S. cuisines for its dense texture and rich flavor.

The pinto bean (Phaseolus vulgaris) is a widely cultivated edible bean known for its distinctive mottled beige and brown seeds and valued for its versatility in cooking and adaptability in agriculture.

The adzuki bean (Vigna angularis) is a small, oval, red legume prized across East Asia for its sweet flavor and versatility in both savory and confectionery dishes.

The Great Northern bean is a medium-sized, white bean cultivar of Phaseolus vulgaris, prized for its mild flavor and versatility in cooking.

The kidney bean is a cultivar group of Phaseolus vulgaris distinguished by its kidney-shaped seeds and vibrant colors, widely valued for its nutritional richness and culinary versatility across global cuisines.

The mung bean (Vigna radiata) is a small, green legume prized for its rapid germination, high protein content, and versatility in Asian cuisines.

The Roman bean, also known as borlotti or cranberry bean, is a large, oval-shaped edible legume prized for its distinctive mottled red and maroon streaks on a pale background and its creamy texture when cooked.

The flageolet bean is a small, pale green variety of the common bean (Phaseolus vulgaris) prized for its delicate texture and mild, creamy flavor, especially in French cuisine.

The marrow bean is a large, white, oval-shaped edible seed of Phaseolus vulgaris, prized for its creamy texture and mild flavor in a variety of culinary uses.

The cranberry bean (Phaseolus vulgaris) is a distinctive variety of common bean known for its large, oval seeds marked with striking red mottling and prized for its creamy texture and culinary versatility.

The runner bean (Phaseolus coccineus) is a vigorous climbing legume prized for its edible pods, seeds, and striking flowers, widely cultivated for both food and ornamental purposes.

The Pink Bean is a medium-sized, oval-shaped variety of Phaseolus vulgaris known for its smooth, pale pink to rose-colored seed coat and valued for its creamy texture and mild flavor.