12 Types of Legumes You Should Be Cooking & Eating Year-Round

We all love legumes—that French name sounds fancy and they taste delicious. OK…we didn’t actually know beans about ‘em until we did some research and put together a thorough guide on the subject. Here’s everything you need to know about the different types of legumes.

What are legumes?

The term legume is something of a catch-all phrase used to describe the edible seeds of any plant from the Fabaceae or Leguminosae family that grow in pods. (Note: The pod itself may not be edible, depending on the type of legume.)

It’s a diverse bunch that includes a variety of familiar veggies, including peas and beans, and they’re a great source of plant-based protein. Oh, and the medical experts at WebMD tell us that they contain resistant starch, which helps regulate blood sugar, and health-boosting antioxidants (polyphenols) that fight disease.

How to Cook Dried Beans in 4 Easy Steps

How many types of legumes are there?

Soo there are more than 16,000 varieties, and they run the gamut in terms of color, taste and texture. Naturally, not nearly as many members of this family are likely to appear in your regular meal rotation. Here, a rundown of the most common legumes (plus how to make the most of them on any menu).

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1. Peanuts

You might be surprised to learn that peanuts are not actually nuts but rather legumes. They’re also seriously good for you, boasting more than 30 different vitamins and minerals and an impressive seven grams of protein per serving. In fact, this 2022 study published in Frontiers in Nutrition is one of several to suggest that eating peanuts on the regular can lower your cholesterol and reduce your risk of heart disease. Peanuts are ideal for snacking when roasted and salted, and can shine in a wide variety of cooked dishes, too.

Try it: turmeric white fish with peanuts and chili-lime cucumber

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2. Chickpeas

Chickpeas, garbanzo beans…call them what you will, but these creamy, starchy gems are powerhouses of protein and dietary fiber, clocking in at 14.5 and 12.5 grams per cup, according to the USDA’s FoodData Central. They also boast a mild and buttery flavor profile that plays well with other ingredients and spices and make for an extra hearty meal when added to stews and salads alike.

Try it: chickpea salad sandwich

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3. Kidney Beans

Kidney beans, named for their resemblance to said organ, have a mild, slightly sweet taste and a meaty texture that holds up well in soups, stews and other recipes that call for long cooking times. This type of bean is also particularly versatile as it tends to absorb the flavors of other ingredients. In terms of nutrition, kidney beans are an excellent source of vitamins, minerals, antioxidants and dietary fiber, and provide a whopping 15 grams of protein per cup.

Try it: kale minestrone soup

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4. Green Peas

The flavor profile of green peas is sweet, fresh and, well, green. Toss ‘em into pasta and rice pilaf, puree them to make spring pea soup or add them to a panzanella salad. Indeed, there are plenty of ways to eat green peas, and a few compelling reasons for doing so—namely that they are high in many antioxidants and nutrients (vitamins A, C, and E, to name a few) and low in calories, to boot.

Try it: seared scallops with peas, mint and shallots

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5. Lima Beans

Lima beans, also called butter beans, are a mild and creamy bean with a flat, slightly curved shape. Like other beans on the list, limas are protein-packed (15 grams per cup) and nutrient dense. When it comes to putting lima beans on your plate, we recommend using them for succotash or preparing them the Southern way for a decadent side dish—just be sure not to overcook them, lest their delicate flavor turn bitter.

Try it: Southern succotash

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6. Black Beans

A staple of Latin American cuisine, black beans are a legume you’re likely to find cozying up to a pile of rice or hiding out in a burrito. You can count on getting a sizable dose of folate and dietary fiber from every serving of black beans you put away and, at the risk of sounding like a broken record, they are a fantastic source of plant-based protein, too.

Try it: black bean burgers

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7. Soybeans

Native to East Asia, the soybean is full of protein-rich fiber (i.e., digestible energy). Although most commonly used to make soymilk and tofu, this mild bean can be lightly roasted and enjoyed on its own as a snack, or added to curries and stews, where it will lend creamy texture whilst soaking up the surrounding flavors.

Try it: Instant Pot soybean curry

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8. Lentils

Red, green, brown, black, French Puy—there are many varieties of lentils, and each one has its own unique texture and cooking requirements. That said, all the different types boast an impressive nutritional profile. For starters, lentils are an excellent source of B vitamins, iron, magnesium, potassium and folate; additionally, this legume is a go-to for staying regular, as it provides plenty of fiber.

Cooking recommendations for lentils differ depending on the particular variety you’re working with. Red, green and brown lentils are quick-cooking and soft, making them an ideal base for soups, stews and curries; Puy and black lentils, on the other hand, have an al dente texture that’s well-suited for salads and stand-alone side dishes.

Try it: easy lentil soup

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9. Pinto Beans

Commonly found in Mexican and Tex-Mex fare, these cholesterol-free and protein-rich beans are high in fiber and folate, which is a winning combination for both digestive and heart health. We enjoy them swimming in broth, mashed and refried (with a side of rice, of course).

Try it: homestyle rice and beans

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10. White Beans

Cannellini beans, Great Northern and (oddly) Navy beans are the most common types of white beans. Cannellini, the largest of the bunch, keep their shape, but cook up quite tender; Great Northern beans are medium-sized with firmer flesh, and navy beans are petite, quick-cooking and extra creamy. These distinctions are important when considering which kind to use in a particular recipe. (Hint: Cannellini can star in everything from salads and pastas to stews, Great Northern are best in soups and stews, and Navy beans are destined to be pureed into a dip.)

Culinary applications aside, all the white bean varieties serve up a serious amount of protein (17 grams per cup, cooked) and a healthy dose of minerals and nutrients, like folate, iron and potassium.

Try it: tomato and white bean stew on toast

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11. Black Eyed Peas

Don’t be fooled by the name—black eyed peas are beans, not peas. They’re also dense and creamy with a mild, earthy flavor that’s downright delicious. Nutrient-rich and packed with both fiber and protein, these beans are a popular choice in the South, where they’re used in summer salads, casseroles, mashes and more.

Try it: cowboy caviar

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12. Fava Beans

Fava beans are a sweet and tender springtime gem that should be spread on bruschetta, tossed in pastas and salads and added to pretty much everything else you can think of while they’re in season. Bonus: These guys are chock full of fiber, potassium and (you guessed it) protein, too.

Try it: minestrone verde