Small red beans with a sweet, nutty flavor commonly used in East Asian desserts and savory dishes.

A mottled red-and-white bean with a sweet, mild flavor originating from the Southwestern US.

Long, slender green beans with a flavor similar to asparagus, popular in Asian stir-fries.

Small, black, velvety beans with a rich, earthy flavor staple in Latin American and Caribbean cuisines.

A small, dark brown chickpea variety with a stronger, nuttier flavor than the common kabuli type.

A cream-colored legume with a black eye spot, known for their earthy flavor and lucky New Year tradition.

Large, flat, green beans with a buttery texture and slightly bitter taste, popular in Mediterranean cuisine.

A split, hulled Bengal gram with a sweet, nutty flavor used in Indian curries and snacks.

A round, nutty legume widely used in hummus, curries, and salads across Middle Eastern and Indian cuisines.

High-protein legumes also known as garbanzo beans.

A slender green bean used in Indian cooking, known for its gum-producing seeds.

A warm-season legume with a creamy texture and earthy flavor, widely grown in Africa and the Southern US.

A cream-colored bean with red speckles and a chestnut-like flavor, popular in Italian cuisine.

Immature green soybeans steamed in the pod, served as a snack with a mild, buttery flavor.

A broad bean with a buttery, creamy texture and slightly bitter aftertaste used in Mediterranean dishes.

A small, dark brown chickpea variety with a nutty flavor, commonly split and used as chana dal.

A small, olive-green bean with a mild, sweet flavor, widely used in Indian and East Asian cooking.

Small, round, sweet green seeds from the pea pod plant, commonly eaten fresh or frozen as a vegetable.

A purple-podded legume with edible beans and flowers, used in Asian and African cuisines.

A large-seeded tropical legume with edible pods and seeds, commonly grown as a cover crop.

A large, cream-colored chickpea with a mild, buttery flavor commonly used in hummus and salads.

Large, kidney-shaped red beans with a firm texture and earthy flavor used in chili and rice dishes.

A climbing bean with edible pods and seeds, used in African and Asian cuisines for their protein content.

The most common lentil variety with an earthy, mild flavor that holds its shape well when cooked.

A peppery-tasting lentil that retains its firm texture after cooking, ideal for salads and side dishes.

A quick-cooking lentil that breaks down into a soft, golden mash used in soups and dals.

Edible legumes known for their lens-shaped seeds.

A flat, creamy-green bean with a buttery, starchy texture also known as butter beans.

A split, hulled red lentil that cooks quickly into a soft, golden mash used in Indian cuisine.

A small, brown-speckled bean commonly sprouted in Indian cuisine for salads and curries.

A small, drought-resistant bean with a nutty flavor, commonly sprouted or used in Indian curries.

Crunchy, white sprouts from germinated mung beans, commonly used in stir-fries and salads.

Small, green beans with a mild, sweet flavor used whole or split in Indian dals and East Asian desserts.

Small, white, oval beans with a mild, delicate flavor commonly used in baked beans and soups.

A small, oval legume with a nutty flavor and firm texture, commonly used in Indian dals and Caribbean stews.

A beige-speckled bean that turns pink when cooked, with a creamy texture popular in refried beans.

A small, white bean similar to adzuki, commonly grown in Asian countries for their edible seeds.

A high-protein, versatile legume used to make tofu, tempeh, soy milk, and edamame.

Dried, split green peas with a mild, earthy flavor that break down into a thick, hearty soup.

Dried, split yellow peas with a mild, slightly sweet flavor used in soups and Indian dals.

A large, flat bean pod with a flavor similar to green beans, popular in Asian cuisines.

A drought-resistant bean native to the Southwest US with a sweet, chestnut-like flavor.

A soft, protein-rich soybean curd with a neutral flavor that absorbs marinades and seasonings well.

A split, hulled pigeon pea with a mild, earthy flavor, a staple lentil in Indian households.

A black-skinned bean with a white interior, used whole or split in Indian dals and dosa batter.

A large, flat bean with a meaty texture used in Indian and Southeast Asian culinary preparations.

A climbing legume with velvety pods, valued for their nutritional profile and medicinal uses.

A large, creamy white bean with a nutty, mild flavor used in Italian minestrone and salads.

A four-angled bean with a flavor similar to asparagus, all parts of which are edible.

A tender, golden-yellow bean pod variety with a mild, sweet flavor used fresh or pickled.