Battle of the Beans: Which Types of Beans Work Best In Which Dishes

With so many types of beans to choose from, deciding which one is best for your dish can be overwhelming. However, this diversity is precisely what makes beans such a phenomenal ingredient in countless recipes worldwide. There are so many to choose from that it never gets boring. And, if you don’t like one, that’s fine, as there are so many more to try.

Beans are more than just an economical protein source – they’re nutritional powerhouses loaded with fiber, B vitamins, and protein. Each variety brings something special to your cooking, from creamy pinto beans to protein-rich kidney beans and black beans that work well in almost any dish.

This article will show you which beans suit different dishes best and how to bring out their best flavors in your favorite recipes. We’ll talk about common varieties and unique specialty beans that can lift your cooking game to new heights. This guide doesn’t cover all the different bean varieties that exist — there are SO MANY! We are highlighting our top 15 favorite. Most likely there’ll be a part 2 to this article!

Dried Vs. Canned Beans: Does It Matter?

Dried beans and canned beans each bring distinct advantages to your kitchen. Dried beans cost significantly less, at just $0.14 per serving, compared to canned ones at $0.34-$0.45 per serving. Dry beans also give you complete control over sodium content, which is especially important if you’re following a low-sodium diet. Canned beans typically contain 400-500mg of sodium per half cup. There are canned beans with low or no sodium, but those are less common and can be trickier to find.

The other big difference is of course convenience. Canned beans are extremely convenient, just open the can and add them to the dish. It couldn’t be easier! Dry beans take time — for some, a lot of time. There is generally a lot less variety in canned bean options. Most stores carry black beans, garbanzo, kidney, great northern, and pinto. But beyond that, the selection can be extremely limited.

What it all comes down to is really your own personal preference. If you don’t mind the extra cost, possibility of more salt, and fewer options, than canned beans is the way to go. They save cooking and preparation time, which can be a lot when you’re working or have a bunch of other things going on.

If variety, saving money, and control of salt content are more important to you, than dried beans are the best option. The cost per serving is significantly less, but the trade-off is calculating in soak and simmer times to get the beans ready for a recipe.

Most people, including myself, use a mix of canned and dry beans. Personally, I like the extreme convenience of canned beans, although I do always try to get the low sodium or no sodium types. If I can’t find those, I reduce the salt in the recipe to accommodate that. But, I also like variety of dried bean types available and don’t mind soaking and preparing them for special recipes.

All The Beans: Profiles and Common Uses

Here’s a list of 15 common cooking bean types with their attributes:

Navy Beans

Navy beans, also known as haricot or pea beans, are small, whitish, oval-shaped. They are one of the smallest varieties of common beans. They typically measure about 1/4 to 1/2 inch in length. This gives them a quicker cooking time than larger bean varieties. Their small size allows them to absorb flavors easily, making them ideal for soups, stews, and casseroles.

The taste of navy beans is mild and delicate, with a slightly nutty flavor. They have a smooth, creamy texture when cooked. They’re excellent for creating velvety soups and purees. This subtle taste profile allows navy beans to take on the flavors of the ingredients they’re cooked with.

In American cooking, navy beans are best known for their role in Boston baked beans. This dish mixes the beans with molasses, salt, meat, and spices. In British cooking, navy beans are commonly used in baked beans with tomato sauce, which is a popular breakfast option.

Navy beans continue to be popular in various dishes. They are often used in salads, soups, and dips like white bean hummus. Their ability to absorb flavors makes them excellent in slow-cooked dishes.

• Flavor: Mild, slightly nutty
• Cooking time (dried): 90-120 minutes
• Best uses: Soups, baked beans, purees, sauces

Pinto Beans

Pinto beans are medium-sized and about 1/2 inch long. They have light brown skin with a speckled pattern, which is why they are called “pinto,” meaning “painted” in Spanish.

Pinto beans have a mild, earthy, slightly nutty flavor. When cooked, they develop a creamy texture that makes them a favorite in many dishes. Their ability to absorb flavors from other ingredients in a recipe is just one reason they are so popular.

Traditionally, pinto beans have been a staple food in Mexican, Tex-Mex, and Southwestern American cuisines. They are often used as a primary ingredient in refried beans. Pinto beans are also commonly used in chili, burritos, and bean soups.

• Flavor: Earthy, nutty
• Cooking time (dried): 90-120 minutes
• Best uses: Refried beans, chili, burritos

Black Beans

Black beans, or turtle beans, measure about 1/4 to 1/2 inch (6-12 mm) in length. When dried, they have a shiny, dark black exterior, which turns a deep purple-brown color when cooked. The beans maintain their shape well during cooking.

The taste of black beans is earthy, slightly sweet, and mild. They have a dense, meaty texture that becomes creamy when cooked properly. This unique combination of flavor and texture makes them popular in many cuisines, particularly Latin American, Caribbean, and Southern United States cooking.

In Latin American cuisine, they are a staple ingredient in dishes like Feijoada (a Brazilian black bean stew), Cuban black beans and rice, and Mexican black bean soup. They are often used as a burrito filling, a topping for nachos, or a side dish. They are also used in vegan burgers and dips like black bean hummus. They can even be used in desserts, where they add moisture and richness while boosting the nutritional value.

• Flavor: Sweet, mild
• Cooking time: 60-90 minutes
• Best uses: Soups, salads, Latin American dishes, veggie burgers

Kidney Beans

Kidney beans are named for their resemblance to human kidneys. They are relatively large beans, typically measuring about 1/2 to 3/4 inch (1.3 to 1.9 cm) long. Their shape is oblong and curved, with a slight bulge in the middle. The most common variety has a deep, glossy red color, although white and speckled varieties are also available.

When cooked, kidney beans have a mild and slightly sweet flavor with earthy notes. They have a dense, meaty texture that holds up well during cooking, making them great for dishes that need long simmering. The beans absorb the flavors of the other ingredients.

In Central and South America, they are a key ingredient in traditional dishes like frijoles refritos (refried beans) and chili con carne. In the Caribbean, red kidney beans are often paired with rice to create iconic dishes like Puerto Rican arroz con habichuelas or Jamaican rice and peas.
Rajma is a thick curry made with red kidney beans and is a favorite comfort food in Northern India. Kidney beans are also used in European dishes, like Italian pasta e fagioli. They add protein and a good texture.

Vegan recipes often use kidney beans in burgers, loaves, and stews because of their hearty texture and high protein content.

It’s important to know that red kidney beans contain a compound called phytohaemagglutinin, which can be toxic if the beans are not cooked properly. Always cook kidney beans thoroughly, preferably after soaking them. Canned kidney beans are pre-cooked and safe for recipes without further cooking.

• Flavor: Slightly sweet, meaty
• Cooking time: 90-120 minutes
• Best uses: Chili, salads, rice dishes, veggie “meat” loaf, stews

Garbanzo Beans (Chickpeas)

Garbanzo beans, also known as chickpeas, are round and tan. Other colors, such as black, green, and red, also exist. Garbanzo beans are relatively large compared to many other legumes. They typically measure about 6-8 millimeters in diameter, which is roughly the size of a small marble.

Garbanzo beans taste nutty and earthy, with a subtle sweetness. They have a firm texture when cooked, which allows them to maintain their shape in various dishes. In Middle Eastern, Mediterranean, and Indian cuisines, they have been used for centuries in a variety of dishes. One of the most well-known chickpea use is in hummus. In Indian cuisine, they are often used in curries and chana masala, a spicy chickpea dish.

They are frequently used in salads, soups, and stews. In recent years, people have found many new ways to use garbanzo beans. One popular use is chickpea flour, which is great for gluten-free baking. Another use is aquafaba, the liquid from canned chickpeas, which is an incredible egg substitute in vegan cooking. Chickpeas also make an incredible faux tuna salad sandwich filling!

• Flavor: Nutty, buttery
• Cooking time: 60-120 minutes
• Best uses: Hummus, salads, curries

Great Northern Beans

Great Northern Beans are medium-sized legumes, measuring about 1/2 to 3/4 inch in length. They have a flat, oval shape with slightly squared ends. These beans are pristine white, which remains relatively unchanged even after cooking. Their skin is smooth and thin.

Great Northern Beans have a mild, delicate taste with a slightly nutty undertone. Their subtle flavor profile makes them an excellent canvas for absorbing the flavors of other ingredients. These beans have a firm yet creamy consistency when cooked properly. They tend to hold their shape well during cooking.

They were widely cultivated by Native American tribes and later became popular among settlers. In traditional American cuisine, these beans are often used in hearty soups, baked bean dishes, and casseroles. They are also a key ingredient in the classic French cassoulet, a rich, slow-cooked casserole from southern France.

They are excellent in soups, stews, and chili, where they add substance and absorb flavors beautifully. These beans can be mashed to create creamy dips or spreads, similar to hummus. They work well in salads, both warm and cold. Great Northern Beans are used as a meat substitute in veggie burgers or plant-based “meatballs.” Due to their mild flavor, these beans pair well with a variety of herbs and spices.

• Flavor: Mild, delicate
• Cooking time: 60-120 minutes
• Best uses: Soups, stews, casseroles, dips, hummus

Cannellini Beans

Cannellini Beans, also known as white kidney beans, are relatively large compared to other bean varieties. They are typically about 1/2 to 3/4 inch long and have a kidney-like shape, hence their alternative name. They are plump and oval.

They have a mild, nutty flavor with a hint of earthiness. This subtle taste profile allows them to absorb and complement the flavors of other ingredients in a dish without overpowering them. When cooked properly, Cannellini beans have a creamy, tender interior encased in a thin, delicate skin that holds its shape well.

They are a key ingredient in many classic dishes such as Minestrone soup, pasta e fagioli (pasta and beans), and bean salads. The beans are often combined with olive oil and herbs like rosemary and sage.

They are excellent in soups and stews, where their creamy texture adds body and substance to the dish. These beans are also popular in cold salads. Mashed Cannellini beans can be a healthier alternative to mashed potatoes or a base for dips and spreads. Their mild flavor and creamy texture make them ideal for pureeing into smooth, dairy-free sauces or as a base for veggie burgers.

• Flavor: Mild, nutty
• Cooking time: 60-90 minutes
• Best uses: Italian dishes, salads, soups, dips, sauces

Lima Beans

Lima beans, or butter beans, are typically flat and kidney-shaped, measuring about 1/2 to 1 inch long. The size can vary slightly depending on the specific variety, with some being smaller (known as baby Lima beans) and others larger. They have a mild, buttery flavor that is creamy and slightly sweet. Their texture is smooth and starchy.

In the United Kingdom and the United States, “butter beans” can mean dried beans that need rehydration or canned beans that are ready to eat. While lima beans and butter beans are different in cooking—lima beans are small and green and fresh. And butter beans are large and yellow and dried. Some places only call the green beans “baby” limas or less often “junior” limas. The naming is a bit confusing on this one, and the recipe may call for fresh limas (green) or dried limas (butter beans – whitish yellow).

In the southern United States, they are a staple in succotash, a dish that combines Lima beans with corn and other vegetables. In South America, where the beans originated (hence the name “Lima,” after the capital of Peru), they are often used in stews and salads. In many Mediterranean and Middle Eastern cuisines, Lima beans are featured in salads, dips, and as a side dish.

They can be used in both hot and cold dishes, mashed for spreads or dips, added to casseroles, or simply enjoyed as a nutritious side dish. Their ability to absorb flavors makes them an excellent canvas for various seasonings and spices.

• Flavor: Buttery, starchy
• Cooking time: 60-90 minutes
• Best uses: Succotash, soups, casseroles, bean salads, dips

Fava Beans

Fava beans, also known as broad beans, measure between 1 to 2.5 inches (2.5 to 6.3 cm) in length, with a broad, flat shape that gives them their alternative name. The taste of fava beans is earthy, nutty, and slightly sweet. When cooked, they have a creamy texture, which becomes more pronounced as the beans mature. Young fava beans tend to be more tender and have a milder, sweeter flavor, while mature beans develop a stronger, more robust taste.

In Mediterranean, Middle Eastern, and North African cooking, they are often a staple food and have been cultivated for thousands of years. Some traditional uses include Ful Medames, a popular Egyptian dish where fava beans are slow-cooked and Bissara, a Moroccan fava bean dip.

In Italy, particularly in Sicily and Sardinia, young fava beans are eaten raw as a spring delicacy. In Chinese cooking, fava beans are used in stir-fry dishes and are also popular as a filling for dumplings and buns.

• Flavor: Nutty, slightly sweet
• Cooking time: 20-45 minutes
• Best uses: Salads, purees, Mediterranean dishes

Mung Beans

Mung Beans are small, oval-shaped legumes measuring about 3-4 mm in diameter. They have a vibrant green color when their skins are intact, although yellow and black varieties also exist. When split, they reveal a pale yellow interior. Their compact size allows them to cook quickly and evenly.

Mung beans have a mild, slightly sweet flavor, often described as nutty. Their taste is subtle enough to absorb the flavors of other ingredients in a dish while still maintaining their own distinct character. When cooked, they have a soft texture that can become creamy if cooked for longer periods, yet they still retain a slight firmness that provides a pleasant mouthfeel.

Mung beans have been used in traditional Asian cuisines for centuries. In Chinese medicine, they are valued for their cooling properties and are often used to make a detoxifying soup. In Ayurvedic practices, mung beans are considered one of the most balanced and easily digestible legumes.

They can be cooked whole in soups and stews, and turned into crispy pancakes. Mung beans are also excellent sprouted for use in salads and sandwiches. In Indian cuisine, split mung beans (moong dal) are used to make green moong dal and crispy snacks. In Southeast Asian countries, mung beans are often used in both savory dishes and sweet desserts.

• Flavor: Sweet, nutty
• Cooking time: 20-40 minutes
• Best uses: Sprouting, curries, soups, dal, stews

Adzuki Beans

Adzuki beans are small, oval-shaped legumes that measure about 5-7 millimeters in length, making them roughly half the size of a kidney bean. Their compact size allows them to cook relatively quickly compared to larger beans.

The taste of adzuki beans is quite unique and appealing. They have a mild, nutty flavor with a subtle sweetness. This natural sweetness makes them particularly popular in dessert recipes across various Asian cuisines. When cooked, adzuki beans develop a soft, creamy texture.

In Asian cultures, they are often used to make anko, a sweet red bean paste filling for confections such as mochi, dorayaki, and taiyaki. The beans are also commonly used in savory dishes, soups, and even as a natural food coloring agent due to their deep red hue. They are used in salads, stews, and vegetarian burgers.

In Traditional Chinese Medicine, they are believed to support kidney and bladder health. They are also considered beneficial for detoxification and are sometimes used to promote skin health. Chinese cuisine incorporates adzuki beans in both sweet and savory dishes. They’re often used in soups, stews, and as a filling for mooncakes during the Mid-Autumn Festival.

Korean cuisine features adzuki beans in patbingsu, a shaved ice dessert, and rice cakes and porridges.

• Flavor: Sweet, nutty
• Cooking time: 45-60 minutes
• Best uses: Asian desserts, soups, rice dishes

Black-eyed Peas

Black-eyed peas are a variety of cowpeas with a creamy white color and a prominent black “eye” at the inner curve, which gives them their unique name. They measure about 1/4 to 1/2 inch in diameter. They have a rounded, slightly kidney-shaped form.

The taste of black-eyed peas is earthy and nutty, with a subtle sweetness. They have a mild flavor that allows them to absorb the tastes of other ingredients they’re cooked with. They have a soft, creamy texture that’s pleasant to eat while still maintaining a slight firmness.

In the American South, they are famously eaten on New Year’s Day as part of a dish called “Hoppin’ John,” which is believed to bring good luck and prosperity for the coming year. This tradition dates back to the Civil War era and continues to be popular today.

In African cuisine, black-eyed peas are used in stews, soups, and salads. They are often combined with rice, as in the West African dish “waakye,” or used to make a popular street food called “akara” (bean fritters).

• Flavor: Earthy, mild
• Cooking time: 45-90 minutes
• Best uses: Hoppin’ John, salads, curries, stews, fritters

Cranberry Beans

Cranberry Beans, also known as Roman beans or Borlotti beans, are medium-sized, oval-shaped beans with a striking appearance. They typically measure about 1/2 inch in length. The most notable feature of these beans is their beautiful, mottled coloration. The base color of the bean is pale beige or cream, which is adorned with vibrant reddish-pink or cranberry-colored speckles and streaks. This unique pattern gives them their name and makes them easily recognizable. However, the beans lose their distinctive markings when cooked and turn a uniform pinkish-brown color.

They have a mild, nutty taste with a slightly sweet undertone reminiscent of chestnuts. The flavor is more robust than navy or great northern beans but not as strong as kidney beans. When cooked, cranberry beans develop a creamy, tender texture that holds its shape well.

They are often used in pasta e fagioli, a traditional pasta and bean soup in Italy. They’re also commonly found in minestrone and other hearty soups and stews. Due to their ability to absorb flavors well, cranberry beans are excellent in slow-cooked dishes. They pair wonderfully with herbs like rosemary, thyme, and sage, as well as garlic and onion. Cranberry beans can be used as a substitute for other beans in many recipes. They’re often used in cold bean salads and warm side dishes.

• Flavor: Chestnut-like, mild
• Cooking time: 60-90 minutes
• Best uses: Italian dishes, soups, salads, stews

Flageolet Beans

These beans are small to medium, typically about 1/4 to 1/2 inches long. They have a characteristic oblong shape with slightly flattened sides. The most striking feature of Flageolet Beans is their color, which ranges from pale, creamy green to a light jade.

Flageolet Beans have a mild, slightly nutty taste with a hint of earthiness. This delicate flavor is complemented by their tender texture when cooked properly. Unlike some stronger-tasting beans, Flageolets have a refined quality that allows them to absorb and enhance the flavors of other ingredients in a dish without overpowering them.

Flageolet Beans are popular in French cooking, especially in Brittany and the Loire Valley. People often call them the “caviar of beans” because they are highly valued in French dishes. These beans have been grown in France since the 1800s and are key ingredients in many classic recipes.

In traditional French cooking, chefs prepare Flageolet Beans simply to highlight their flavor. They are usually simmered with ingredients like garlic, shallots, and herbs such as thyme or parsley. You can also find them in casseroles, soups, and salads. Their creamy texture and ability to maintain their shape make them a versatile ingredient.

In contemporary cuisine, they are often used in a variety of international dishes, from Mediterranean-inspired salads to hearty vegetable stews.

• Flavor: Delicate, creamy
• Cooking time: 60-90 minutes
• Best uses: French cuisine, cassoulets, salads, simple simmer, soups

Anasazi Beans

Anasazi Beans, or Cave Beans, measure about 1/2 inch in length. They have a kidney-like shape and are easily recognizable by their beautiful speckled appearance. The beans have a creamy white base color with reddish-maroon spots or splotches.

They have a mild, sweet flavor that is nutty or earthy. When cooked, these beans develop a creamy texture while still maintaining their shape. Their flavor is less pronounced than that of pinto beans, which they are sometimes compared to, and they tend to be easier to digest.

Traditionally, Anasazi beans have been an important part of Native American cuisine, particularly among the indigenous peoples of the southwestern United States. The name “Anasazi” comes from the Navajo word for “ancient ones” or “ancient enemies,” referring to the prehistoric Native American civilization that inhabited the Four Corners region. These beans were a staple food for the Ancestral Puebloans (formerly known as the Anasazi) and have been cultivated for over 1,500 years.

They are excellent in soups, stews, and chili, where their creamy texture and mild flavor complement other ingredients without overpowering them. They can be used as a substitute for pinto beans in many recipes, including veggie burgers, tacos, and bean salads. Due to their slightly sweet taste, they also work well in bean-based desserts or as a side dish when simply seasoned with herbs and spices.

Compared to many other bean types, these beans cook quickly. They usually do not need to be soaked beforehand and become tender in about 1 to 2 hours of simmering.

• Flavor: Sweet, nutty
• Cooking time: 60-90 minutes
• Best uses: Southwestern dishes, burgers, soups, bean salad

Soybeans

These small, oval-shaped beans are typically about 5-11 mm in diameter, varying slightly depending on the specific variety. Their size is comparable to that of a small pea. Soybeans have a mild, slightly nutty flavor when cooked. Raw soybeans have a more pronounced “beany” taste, which is often described as grassy or sometimes slightly bitter. This flavor profile changes significantly when the beans are processed or fermented.

Traditionally, soybeans have been a staple food in many Asian cuisines. One of the most common traditional uses is to produce tofu, which is made by coagulating soy milk. Soybeans are also fermented to create tempeh, miso, and soy sauce. Soybeans are also used to make soy milk. There are tons of vegan recipes incorporating tofu, tempeh, miso, and soy sauce, as well with the fresh soybeans (edamame).

They are now a crucial component in the food industry, used in everything from vegetable oil production to meat substitutes. Soybeans are also widely used in animal feed, and their oil is utilized in various non-food applications, including biodiesel production and industrial lubricants. The versatility of soybeans has made them one of the most important legume crops worldwide.

• Flavor: Mild, lightly nutty
• Cook Time: 5-6 hours
• Best uses: Soy milk, tofu, miso, soy sauce, tempeh, salads, side dish

Matching Bean Textures to Cooking Methods

The texture of beans primarily depends on a process called gelatinization, where hardened starch softens during cooking. When cooking dried beans, start with a vigorous 10-15 minute boil before reducing to a gentle simmer. This initial high-heat phase sets the stage for even cooking.

Acids play a crucial role in bean texture development. Adding vinegar, wine, or tomatoes too early can prevent proper softening. Instead, introduce acidic ingredients after the beans have fully softened. A dash of vinegar added at the end helps maintain texture during storage or reheating.

White beans, particularly cannellini and great northern varieties, offer creamy, nutty profiles that work beautifully in various dishes. Garbanzo beans maintain their distinctive shape and provide a light crunch, making them excellent for dishes where texture contrast matters.

For consistently yummy results, consider these texture-based cooking approaches:

• Softer Beans (cranberry, pinto, cannellini, navy): Best for soups and purées where a creamy texture is desired
• Medium-Firm Beans (black, kidney, Flageolet): Perfect for dishes requiring beans to hold shape while still being tender
• Firm Beans (garbanzo, fava): Ideal for salads and cold preparations where maintaining structure is crucial

Best Beans for Soups and Stews

Great Northern beans are great for soups and stews because they hold their shape during long cooking times. They have a meaty texture and soak up flavors well. Cannellini beans also work well in dishes where you want the beans to be distinct, thanks to their thicker skins.

Navy beans are a great choice for making soups smooth and creamy. When cooked, they naturally break down and thicken the soup without needing extra ingredients. Lima beans also provide a rich, creamy texture that is perfect for filling winter stews.

Using a mix of beans in your soups can create exciting flavors and textures. Here’s a combination that works well:

• Cannellini beans for buttery smoothness
• Kidney beans for heartiness
• Black beans for earthy depth

Perfect Beans for Salads and Cold Dishes

Chickpeas are great for cold dishes because they have a firm texture that holds up well when refrigerated. Cannellini beans also work well in cold salads. They have a mild nutty flavor and smooth texture without getting mushy. Kidney beans are excellent in chilled dishes because they keep their shape and earthy taste.

To make eye-catching bean salads, choose a mix of colors. A well-designed combination might include:

1. Dark red kidney beans for rich depth
2. Black beans for dramatic contrast
3. Pale cannellini beans for light balance
4. Chickpeas for golden warmth

Optimal Beans for Purees and Dips

Cannellini beans are the top performers for purees due to their naturally smooth texture and subtle nutty flavor. Navy beans are also exceptionally creamy when cooked and pureed. For consistently silky results, make sure the beans are fully tender before blending. Their cooked consistency does affect the final texture.
Bean purees benefit from thoughtful flavor pairings. Here are some ideas:

• White beans: Rosemary, garlic, and olive oil
• Black beans: Cumin and lime juice
• Chickpeas: Tahini, preserved lemon, and fresh herbs

Mexican-style dips often feature pinto beans enhanced with jalapeños and cumin. Mediterranean traditions favor chickpeas and cannellini beans, and they are common in dips featuring olive oil and fresh herbs.

Beans That Excel in Baked Dishes

Navy beans are excellent for baked dishes because they absorb the seasonings while developing a tender, creamy texture. Pinto beans readily soak up flavors from aromatics like garlic, onions, and bay leaves. These beans release starches during cooking, which creates a naturally thickened sauce that carries flavors throughout the dish.