International flavour: 18 legume varieties you should know

Black, white, pink, green and many colours in between, legumes (such as dried beans, lentils, and peas) play an important role in foods around the world. In this age of fusion cooking, beans jump from cuisine to cuisine, mixed and matched into a variety of delicious dishes. Here are eighteen popular varieties of legumes.

These small reddish-brown beans with a white stripe have a sweet flavour and are particularly popular in Japanese cooking.

A staple in Latin American dishes, these earthy beans are lower in folate than red kidney beans but are still high in nutritional value.

Medium-sized, creamy white beans with a black spot, they are used in Cajun and Caribbean cuisines.

Large white Italian kidney beans, available canned and dried, cannellinis are used in salads and soups.

Medium-sized, tan and acorn-shaped, these beans are often featured in Mediterranean and Middle Eastern dishes.

Medium-sized and oval, these are pink and beige in colour and nutty in flavour – a good addition to soups and stews.

Large and brown when dried, fava beans, also known as broad beans, are staples in Middle Eastern and Mediterranean cooking.

These pale green kidney beans are traditionally served with lamb, but can also be used with other meats, and in soups, stews and salads.

Kidney-shaped and mild, these large white beans are used in classic French cassoulets, stews and dips.

Large pink or red kidney-shaped beans, this variety is often served with rice and is a favourite for chili con carne, stews and soups.

Very small brown, green, orange, or yellow legumes, lentils are featured in Middle Eastern and Central European cuisines in soups, stews, salads and side dishes.

Starchy and filling, limas come in two sizes: a large variety and the smaller butter beans or baby limas.

• They are popular in casseroles and soups.

Greenish-brown, yellow or black, these small beans cook quickly and have a sweet, fresh flavour.

• Use in Asian recipes.

These small, white rounded beans have a mild flavour.

• Use in traditional recipes for baked beans.
• They are interchangeable with other white beans.

These small, creamy white beans with orange mottling are used in Caribbean, African and Indian cooking.

• They contain high levels of protein.

Medium-sized, mottled pinkish-tan, kidney-shaped beans, pinto beans are used in Latin American cooking and are one of the most nutritious types.

Medium-sized, round, and green when fresh, soybeans are black or yellow when dried.

• Highly nutritious, they are processed into tofu, soy drinks and flour.

Made from fresh green peas, these legumes split when dried.

• They are a favourite ingredient in soups and a good thickening agent in stews and curries.

Keep this guide in mind and try adding some of these tasty legumes to your favourite dishes!