Dry Beans and Pulses Production, Processing, and Nutrition. Группа авторов

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       Azuki bean (Adzuki, Aduki): Called red beans in China and Japan, where they likely originated, Azuki are small, deep red, and oval‐shaped. These are a sweet bean often used in desserts. While the skins can be tough, the cotyledon is particularly smooth.

       Black bean (turtle beans, Frijoles negros): Black beans are medium to small, oval‐shaped beans with a shiny black coat or skin, a small white eye or spot (referred to as a keel), a creamy white interior, and a pleasant mushroom‐like flavor that some cooks have described as “earthy” or “meaty.” The beautiful glossy black color is actually a dark purple and is retained even when cooked. Although they are especially popular throughout much of the southern United States, the beans themselves are native to South and Central America, where they are a staple in South American, Mexican, and Caribbean cuisines. Black beans are widely used in salads, dips, and stews, and in thick soups, especially in Cuba, Puerto Rico, Brazil, and Spain.

       Cranberry bean (Roman, October): The cranberry bean is medium‐sized, oval, and creamy white with red speckles and streaks with an earthy flavor. It is often used in Italian dishes.

       Great northern bean: Great northern beans are large, oblong‐shaped, and plump with a white skin. They are popular throughout North America and bring a slightly nutty flavor to dishes. They cook to a soft texture and are particularly useful for soups and casseroles. Great northern beans are frequently served mixed with pintos and can even be substituted for the smaller navy bean in any recipe.

       Red kidney bean (light and dark): The name of the kidney bean is derived from its shape. Whether light red or dark red, their large size and bright color make them a valuable addition to nearly any bean dish. Their flavor is full, and their texture is soft. Even though the thicker skins of kidney beans may require increased cooking time, they retain their original shape even when cooked in dishes that require a long‐simmering time. Perhaps most popular in chili con carne and red beans and rice, kidney beans can always be found in a variety of dishes including soups, salads, sandwiches, and dip.

       Small red bean: Though more tender with a milder flavor, the small red bean is often used interchangeably with kidney beans. Like kidney beans, their color is burgundy red, but they are small and round. Small red beans are used in chili, baked beans, spicy Cajun recipes, or any recipe that calls for a kidney bean.

       Navy bean (Boston, pea bean): Navy beans get their name because of the frequency with which they were served to sailors at sea. Navy beans are small in size and compatible in flavor and texture. Often used by commercial baked bean manufacturers, the navy bean is flexible and is used in soups, salads, casseroles, or ethnic dishes.

       Pinto bean: Pinto means “painted” in Spanish. Pinto beans derive their name from their mottled beige and brown skin. This medium‐sized bean is a staple in the diets of people in Mexico and the American Southwest. Pintos can be found in chili, refried beans, and many dips.

       Yellow‐eye bean: A member of the white bean family (along with great northern and navy beans), yellow‐eye beans are round and plump and retain their color when cooked. They are an attractive addition to soups and used in baked beans, and salads.

       Yellow bean: Known as Peruvian (Peruano), canary (canario), or Mexican yellow beans. The yellow bean has diversified into a wide landscape of seed types, with many different shapes, sizes, and market classes (Voysest 2012). Manteca yellow beans possess a rare combination of biochemical traits that result in faster cooking time and improved iron bioavailability (Wiesinger et al. 2018).

       Chickpeas (Cicer arietinum L.): Also known as garbanzo beans and Bengal gram, chickpeas are comprised of two distinctive types: (1) Desi, which are small, dark‐colored seeds with a rough seed coat; and (2) Kabuli, which are large, light‐colored seeds with a smooth seed coat.

       Lentils (Lens culinaris Medik.): Two major market classes are designated by color: (1) red lentils, and (2) green lentils (e.g., red chief and red football lentil; French green and large green lentils).