Mayo Clinic Health Library

Slide show: Guide to beans and legumes

Updated: 06-16-2011

Can you name that bean?

Adzuki beans

Beans, peas and lentils are all legumes and are among the most versatile and nutritious foods available. Legumes are typically low in fat, and high in fiber, folate, potassium, iron and magnesium. Beans and other legumes can be a healthy substitute for meat, which has more fat and cholesterol.

If you're looking to add more beans and other legumes to your diet, this visual guide can help get you started.

By the way, these are adzuki beans. Also known as azuki beans, field peas or red oriental beans, they're common in Japanese and Chinese cuisines.

Anasazi beans

Anasazi beans

Also known as Jacob's cattle beans. Commonly used in soups and Southwestern dishes. They can also be used in recipes that call for pinto beans.

Black beans

Black beans

Also known as turtle beans. Commonly used in soups, stews, rice dishes and in Latin American cuisines.

Black-eyed peas

Black-eyed peas

Also known as cowpeas. Commonly used in salads, casseroles, fritters and Southern dishes.

Chickpeas

Chickpeas

Also known as garbanzos or ceci beans. Commonly used in casseroles, hummus, minestrone soup, Spanish and Indian dishes.

Edamame

Edamame

Also known as green soybeans. Commonly used as a snack or appetizer, and in salads, casseroles and rice dishes.

Fava beans

Fava beans

Also known as broad beans, faba beans or horse beans. Commonly used in stews and side dishes.

Kidney beans

Kidney beans

Commonly used in stews, salads, chilies and rice dishes.

Lentils

Lentils

Commonly used in soups, stews, salads, side dishes and Indian dishes.

Lima beans

Lima beans

Also known as butter beans or Madagascar beans. Commonly used in succotash, casseroles, soups and salads.

Soy nuts

Soy nuts

Also known as soybean seeds, roasted soybeans or soya beans. Commonly eaten as a snack or used to garnish salads.

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