25 Popular Bean Varieties You Should Grow This Season

Beans represent a versatile and nutritious powerhouse in global cuisine, offering incredible diversity across cultures and cooking styles.

Culinary enthusiasts appreciate these leguminous gems for their rich protein content and remarkable adaptability in recipes.

Compact and unassuming, these small seeds pack substantial nutritional value that transforms ordinary meals into extraordinary experiences.

Vibrant colors and unique textures distinguish different bean varieties, each bringing distinctive characteristics to kitchen preparations.

Nutritionists consistently praise beans as an essential component of balanced dietary plans, highlighting their remarkable health benefits.

Agricultural traditions worldwide have cultivated these remarkable crops for generations, developing intricate cultivation techniques and preserving genetic diversity.

Beans connect communities through shared culinary heritage, bridging cultural gaps with their universal appeal and delicious potential.

Here are 25 popular bean varieties that will revolutionize your understanding of these remarkable legumes:

Beans Types in the World That Everyone Should Try

Beans come in more shapes, sizes, and colors than you might expect. Expand your palate with varieties that fuel cultures and inspire creative cooks everywhere.

Fasolia Plake Megalosperma Prespon Florinas

Fasolia Prespon Florinas are exceptional white beans grown in Greece's Fiorina prefecture with remarkable agricultural heritage spanning centuries.

These premium beans flourish in warm, fertile soil with a distinctive microclimate that enhances their unique flavor profile.

Farmers have cultivated these large, thin-skinned legumes since the 16th century, making them a significant regional crop.

Their exceptional characteristics include impressive size and pure white coloration.

Agricultural experts prize these beans for their tender texture and rich taste.

When prepared, they create a smooth, creamy consistency perfect for traditional Greek dishes.

Fasolatha, a classic bean soup, frequently showcases these specialized beans.

Faba Asturiana

Faba Asturiana are premium white kidney beans native to Spain's Asturias region, prized for their exceptional quality and stringent production standards.

These carefully cultivated beans from Phaseolus vulgaris species must be flawless and healthy to earn official certification.

Farmers in Asturias follow traditional cultivation methods to guarantee superior bean quality.

Harvesting involves meticulous pod removal, separation, and precise drying techniques.

Specialized air and vibration cleaning processes ensure only perfect beans reach consumers.

Each bean undergoes rigorous selection to maintain the highest agricultural standards.

Granja Asturiana beans represent a cornerstone of regional agricultural heritage.

Traditional techniques preserve the unique characteristics of these exceptional white kidney beans.

Mung Beans (Moong)

Mung beans are nutrient-dense legumes originating in India and widely cultivated across Southeast Asia, Africa, Australia, and South America.

These versatile beans come in multiple forms including whole, split with skins, split and hulled, sprouted, and ground into flour.

Traditional Chinese medicine and Ayurveda consider mung beans a cooling food with significant cleansing and nourishing properties.

Packed with protein, fiber, and essential minerals, mung beans play a crucial role in many Asian cuisines.

Nutritionists praise their low glycemic index and potential health benefits like reducing inflammation and supporting heart health.

Home cooks and professional kitchens use mung beans in soups, stews, curries, and even desserts.

Their mild, slightly nutty flavor makes them adaptable to numerous cooking styles and recipes.

Mung beans provide an excellent plant-based protein source for vegetarian and vegan diets.

Mongeta Del Ganxet

Mongeta del Ganxet are prized white beans from Spain's Catalonia region featuring an extraordinarily thin skin and ultra-creamy texture.

Catalans cultivate these special beans across specific districts including Valles Occidental and El Maresme through generations of agricultural expertise.

Farmers carefully grow this unique bean variety with exceptional attention to traditional cultivation methods.

These beans boast low starch content, which allows for rapid cooking and a remarkably light consistency.

Nutritionally, Mongeta del Ganxet deliver high protein with minimal fat, making them an excellent dietary choice.

Regional bean growers protect this distinctive variety through careful seed selection and sustainable farming practices.

Their smooth, delicate flavor distinguishes them from standard white bean varieties.

Mediterranean cuisine frequently features these beans in traditional stews and side dishes.

Fasolia Vanilies Feneou

Vanilia beans are prized white legumes native to Feneos, Greece, with a distinctive vanilla-like sweetness and exceptional nutritional profile.

Local farmers have cultivated these small, shiny beans using traditional agricultural methods passed down through generations since the late 19th century.

Their thin white skin and unique flat appearance distinguish them from other bean varieties.

Grown in the Peloponnese region after Lake Feneos drained, these beans offer remarkable protein content with lower fat and calorie levels compared to similar legumes.

Farmers carefully select and preserve these beans through time-honored techniques that ensure consistent quality.

Agricultural experts consider Vanilia beans a significant regional agricultural product with deep historical roots.

Their gentle flavor and nutritional benefits make them a sought-after ingredient in Greek cuisine.

Sustainable farming practices continue to support their ongoing production in the Feneos municipality.

Fassolia Kina Messosperma Kato Nevrokopiou

Fassolia kina Messosperma Kato Nevrokopiou are distinctive medium-sized beans grown exclusively in Greece's Drama prefecture's Kato Nevrokopi basin.

Farmers carefully cultivate these cylindrical beans in open limestone-free fields using traditional agricultural methods.

Mediterranean cuisine celebrates these legumes for their unique texture and regional significance.

Greeks typically prepare them by cooking the beans with complementary vegetables and serving alongside traditional spirits like ouzo or raki.

European Union markets have gradually recognized their culinary value beyond Greek borders.

Small-scale agricultural production ensures their limited but special availability.

Regional cooking techniques transform these beans into a flavorful side dish or main course.

Mediterranean agricultural heritage shines through these carefully nurtured legumes.

Alubia De La Baneza-Leon

Alubia de La Baneza-Leon beans are prized Spanish legumes renowned for their exceptional softness and superior cooking performance.

Grown exclusively in Leon and Zamora provinces, these dried beans include unique varieties like Canela, Plancheta, Rinon Menudo, and Pinta.

Farmers carefully cultivate these beans using traditional agricultural methods passed through generations.

Spain's culinary heritage celebrates these beans for their distinctive buttery texture that remains intact during cooking.

Nutritional experts recognize these beans as powerful health boosters with high protein and fiber content.

Medical research suggests they can positively impact blood cholesterol levels and help manage diabetes.

Regional agriculture depends significantly on these specialized bean crops.

Spanish cuisine frequently features these versatile legumes in traditional dishes.

Fesols De Santa Pau

Fesols de Santa Pau are premium white beans cultivated in Catalonia's volcanic Garrotxa region, prized for their exceptional creamy texture and delicate flavor profile.

Grown in unique volcanic soil with perfect climate conditions, these beans have been a regional agricultural cornerstone for centuries.

Spanish farmers carefully nurture these beans, which develop a remarkably smooth and buttery consistency when cooked.

Their thin skin allows them to absorb surrounding flavors while maintaining a distinctive sweet and mellow taste.

Santa Pau's distinctive agricultural environment contributes significantly to the beans' superior quality and texture.

Traditionally prepared in stews and side dishes, Fesols de Santa Pau represent an important culinary tradition in Catalan cuisine.

Regional gastronomy celebrates these beans as a signature ingredient that reflects the rich agricultural heritage of Catalonia.

Fagiolo Di Sarconi

Fagiolo di Sarconi beans are prized Basilicata legumes grown at 600m elevation with unique genetic diversity spanning multiple ecotypes.

Mountain farmers cultivate these tender beans in fertile alluvial soils without limestone, producing exceptional varieties like Cannellino and Borlotto.

Harvested green or fully mature, these beans dry quickly and cook in minimal time.

Sarconi beans possess remarkable digestibility and smooth texture.

Regional recipes incorporate them in traditional salads, soups, and minestrone dishes.

Potenza province specializes in developing these distinctive bean varieties.

Agricultural techniques ensure superior bean quality through careful soil management and selective cultivation.

Faba De Lourenza

Faba de Lourenza are premium Spanish kidney beans from Lugo's coastal region, prized for their unique ability to maintain structural integrity during cooking despite incredibly delicate skin.

Their remarkable texture remains firm while simultaneously offering a creamy, buttery consistency that melts in your mouth.

Each bean develops a sweet, mellow flavor profile that distinguishes them from standard legume varieties.

Grown exclusively in Lourenza's specific microclimate, these beans reflect generations of agricultural expertise.

Farmers carefully select and nurture each crop to preserve the bean's distinctive characteristics.

Sustainable agricultural practices contribute to their superior quality and consistent performance in traditional Spanish cuisine.

Recognized for their exceptional culinary properties, Faba de Lourenza represent a cherished regional agricultural treasure.

Garrofon

Garrofón are prized Spanish butter beans from Valencia that define authentic paella's exceptional flavor profile.

These large, flat white beans with thin skin absorb and enhance paella's complex seasoning.

Mild and creamy, garrofón melt tenderly in your mouth with a distinctive soft texture.

Valencia cultivates three traditional garrofón varieties: cella negra, ull de perdiu, and pintat.

Slow cooking preserves their delicate taste and smooth consistency.

Spanish cuisine treasures these beans for their remarkable ability to complement rice dishes.

Garrofón represent a crucial ingredient in maintaining paella's traditional culinary heritage.

Regional farmers carefully cultivate these special lima beans to ensure superior quality and taste.

Coco De Paimpol

Coco de Paimpol beans are prized French heirloom legumes grown exclusively in Brittany's Côtes d'Armor region, distinguished by their delicate white color and exceptionally quick cooking time.

Harvested during late summer and early autumn, these rare haricot beans emerge from pale yellow pods that require careful shelling.

Farmers cultivate these beans with meticulous attention, ensuring each pod contains pristine white kernels.

French cuisine celebrates these beans for their tender texture and subtle, nutty flavor profile.

Regional culinary traditions often feature Coco de Paimpol beans in classic dishes like cassoulets and salads.

Their limited seasonal availability makes them a sought-after ingredient among food enthusiasts.

Agricultural regulations protect their authenticity, guaranteeing only beans from specific Breton territories can bear this prestigious name.

Local markets showcase these beans as a true reflection of Brittany's agricultural heritage.

Mogette De Vendee

Mogette de Vendee beans stand out as a prized French legume with centuries of agricultural heritage from western France's Vendee region.

White beans of the Phaseolus vulgaris species possess delicate skin and unique flavor profiles that distinguish them from standard varieties.

Farmers carefully harvest these beans when they transform from green to yellow and reach a semi-dry state to preserve their exceptional taste.

Traditional cultivation methods ensure each bean develops a creamy texture with subtle hints of chestnuts and leeks.

French cuisine celebrates these beans for their slightly salty and sweet undertones that emerge during cooking.

Dry beans reveal intricate surface veins that dissolve into a smooth, rich consistency when prepared.

Culinary experts consider Mogette beans a regional delicacy representing generations of agricultural expertise.

Judias De El Barco De Avila

Judias de El Barco de Avila are premium white beans renowned for their exceptional smoothness and distinctive flavor profile.

Grown exclusively in El Barco de Avila region, these beans represent agricultural excellence with seven unique varieties including Blanca Rinon, Blanca Redonda, and Morada Larga.

Farmers carefully cultivate these beans following strict regional guidelines to maintain superior quality.

Each variety differs in size, shape, and color, creating a diverse bean selection.

Their buttery texture and delicate skin make them a prized ingredient in Spanish cuisine.

Local farmers select and harvest these beans with meticulous attention to detail.

Regional terroir significantly influences their exceptional taste and culinary value.

Haricot Tarbais

Haricot Tarbais are prized French white beans cultivated in southwestern France's unique terroir with strict agricultural heritage.

Regional farmers carefully hand-harvest these exceptional kidney-shaped legumes following centuries-old traditional methods.

Grown exclusively in four specific regions, these beans require specific soil conditions and meticulous cultivation techniques.

Harvesting occurs when pods turn green-yellow or purple during maturation stages.

Dried beans appear pure white with distinctive kidney shapes after careful processing.

Agricultural experts protect these beans through controlled agricultural practices.

Agricultural regulations ensure consistent quality and preservation of this rare bean variety.

Farmers consider Haricot Tarbais a significant agricultural treasure representing regional culinary traditions.

Bruna Bonor Fran Oland

Bruna bonor från Oland are distinctive Swedish dried beans cultivated on Oland island, distinguished by their unique flavor profiles and culinary versatility.

Four primary bean varieties - Bonita, Karin, Katja, and Stella - grow in this region's exceptional agricultural environment.

Bonita beans offer a mild taste reminiscent of boiled potatoes, presenting a pale light brown color with sweet and sour undertones.

Karin beans share similar mild characteristics, featuring an even lighter shade and soft texture that becomes mushy when cooked.

Stella beans contribute additional depth to this regional legume collection.

Katja beans stand out with their distinctive beany flavor and slight acidity, maintaining structural integrity during cooking.

Swedish farmers carefully select and nurture these bean varieties to preserve their exceptional quality.

Each bean type reflects the unique terroir of Oland's agricultural landscape, embodying traditional Swedish agricultural practices.

Piloy Beans (Frijoles Piloy)

Piloy beans are prized Guatemalan legumes distinguished by their large, kidney-shaped appearance and unique sweet-nutty flavor profile.

Native to Guatemala and Central America, these distinctive red or purple beans serve as a critical protein source in traditional regional cuisine.

Guatemalan families frequently incorporate piloy beans into classic dishes like piloyada antiguena, showcasing their culinary significance.

Rich in essential nutrients and dietary fiber, piloy beans offer substantial nutritional benefits for consumers.

Their substantial size and vibrant coloration set them apart from more common bean varieties like black or pinto beans.

Agricultural communities in Guatemala have cultivated these beans for generations, maintaining their cultural importance.

Piloy beans grow well in Central American climates and represent a staple ingredient in numerous traditional recipes.

Nutritionists value these beans for their high protein content and exceptional nutritional density.

Fagiolo Di San Quirino

Fagiolo di San Quirino are premium Italian legumes grown exclusively in northeastern Italy's Friuli-Venezia Giulia region, prized for their exceptional taste and unique visual characteristics.

Farmers carefully cultivate these pale brown beans with distinct white and dark brown markings through traditional manual harvesting methods.

Sunlight-dried and stored in classic jute sacks, these beans represent agricultural heritage passed through generations.

Local farmers select and preserve seeds with meticulous attention to maintain genetic purity.

Small production volumes make these beans a rare culinary treasure sought by regional cuisine enthusiasts.

Agricultural experts recommend preparing them in slow-cooked soups or classic Italian bean dishes.

Nutritionists value their high protein and fiber content.

Regional agricultural traditions ensure these beans remain a protected and cherished local product.

Rapski Zelencic

Rapski zelencic are distinctive miniature green beans exclusively grown on Croatia's Rab island, prized for their unique cooking method that eliminates traditional overnight soaking.

Local stews like rapsko socivo showcase these tiny beans alongside corn, wheat, and chickpeas, creating a hearty regional dish.

Farmers carefully cultivate these beans in specific island microclimates, ensuring their compact size and tender texture.

Traditional preparation involves simply dropping the beans into salted boiling water, which transforms them into soft, flavorful morsels within thirty minutes.

Culinary experts value zelencic for their quick cooking time and delicate green color.

Croatia's island cuisine preserves this bean variety as a symbol of local agricultural heritage.

Generations have passed down recipes featuring these small yet remarkable legumes.

Rapski zelencic represent a tiny but significant part of Rab's gastronomic identity.

Fagiolo Di Sorana

Fagiolo di Sorana beans are prized Tuscan legumes with exceptional culinary significance, grown exclusively along the Pescia River in Pistoia province.

Small-scale farmers cultivate these rare white beans on just a dozen local farms using traditional agricultural methods.

Distinct for their slightly flattened shape, Sorana beans earned the nickname "Piattellini" among regional communities.

Agricultural experts recognize these beans as a unique Phaseolus vulgaris L. cultivar with protected geographical indication status.

Their delicate flavor and tender texture make them superior to standard bean varieties.

Harvested carefully by hand, these beans require specific growing conditions to maintain their quality.

Regional traditions celebrate Sorana beans in classic Tuscan dishes like soups and side preparations.

Mediterranean cuisine values these beans as a premium ingredient reflecting local agricultural heritage.

Fagiolo Di Lamon Della Vallata Bellunese

Fagiolo di Lamon della Vallata Bellunese are prized white beans celebrated for their exceptional delicacy and unique regional heritage from northeastern Italy's Veneto region.

Cultivated exclusively on Belluno's high-altitude Lamon Plateau, these legumes thrive in specific microclimates with mineral-rich volcanic soils.

Bean varieties include Spagnolo, Spagnolit, Calonega, and Canalino, each offering subtle flavor variations.

Local farmers carefully select and nurture these beans through traditional agricultural methods passed down through generations.

Protected by European Union geographical indication status, these beans represent a critical agricultural tradition in the mountain communities.

Harvested between September and October, Fagiolo di Lamon beans maintain strict production standards that ensure superior quality.

Regional cuisine frequently features these beans in soups, stews, and side dishes that highlight their creamy texture and subtle nutty taste.

Fagiolo Cuneo

Fagiolo Cuneo beans are prized Italian legumes native to Piedmont's Cuneo province, distinguished by their deep red pods and exceptional flavor profile.

Mountain farmers carefully cultivate three primary varieties: Billo, Corona, and Bianco di Bagnasco, each offering unique characteristics.

Agricultural traditions dating back generations ensure these beans maintain strict quality standards for texture and taste.

Local families traditionally hand-select and dry beans for winter storage and cooking.

Mountain soil and cool climate contribute to their robust, earthy flavor and dense nutritional content.

Small-scale producers protect these heirloom bean varieties through careful seed preservation and cultivation techniques.

Regional cuisine frequently features these beans in soups, stews, and traditional side dishes.

International slow food movements now recognize Fagiolo Cuneo as a significant heritage agricultural product.

Fagiolo Cannellino Di Atina

Fagiolo di Atina white beans emerge as a prized Italian legume cultivated in Frosinone's fertile alluvial plains near river Melfa and Mollarino stream.

Cannellino variety beans boast an exceptionally thin skin that eliminates pre-cooking soaking requirements.

Farmers carefully grow these tender beans in specific microclimate conditions that enhance their unique texture and flavor profile.

Regional agricultural traditions protect their distinctive cultivation methods passed through generations.

Italian cuisine celebrates these beans for their delicate consistency and smooth taste.

Culinary experts consider them superior to standard white bean varieties.

Local dishes frequently feature these premium legumes as a key ingredient.

Nutritional value and quick cooking properties make Fagiolo di Atina a sought-after ingredient in traditional Italian recipes.

Lingot Du Nord

Lingot du Nord beans are premium French white oval legumes with unique drying techniques that set them apart from standard bean varieties.

Cultivated exclusively in the Lys valley regions of Nord and Pas de Calais, these distinctive beans enjoy protected geographical status in France.

French farmers carefully dry these beans on traditional conical wooden frames, which preserves their exceptional quality and texture.

Unlike most bean varieties requiring pre-soaking, Lingot du Nord beans can be cooked directly without preliminary preparation.

These specialized beans maintain a smooth, creamy consistency when prepared and offer superior nutritional value.

Regional culinary traditions frequently feature Lingot du Nord in classic dishes like cassoulet and bean salads.

French agricultural regulations strictly control their production to ensure consistent quality and authenticity.

Agricultural experts consider these beans a significant regional agricultural heritage product with centuries of cultivation history.

Fagioli Bianchi Di Rotonda

Rotonda beans are prized legumes native to Basilicata's Mercure Valley, celebrated for their exceptional protein content and distinctive round white seeds.

Cultivated exclusively within Pollino National Park, these beans represent a significant agricultural tradition deeply rooted in local rural culture.

Two local ecotypes—Fagiolo Bianco and Tondino (also called Poverello Bianco)—thrive in this region's unique landscape.

Farmers traditionally sow these beans during the first thirteen days of June, following an age-old belief that timing ensures a successful harvest.

Their thin white or ivory pods contain perfectly round seeds without spots or streaks, making them visually distinctive.

Regional agricultural practices have preserved these beans' genetic purity for generations.

Rotonda beans remain a critical protein source in traditional Basilicata cuisine.

Agricultural experts consider these beans a remarkable example of sustainable, heritage crop preservation.

Can Beans Be Used in Sweet Dishes as Well as Savory Ones?

Yes, beans are incredibly versatile and can be enjoyed in both sweet and savory dishes across many global cuisines:

• Savory Uses: Beans are a staple in hearty soups, stews, salads, and side dishes, prized for their rich texture and protein content. Popular savory dishes include chili, cassoulet, and Mediterranean bean salads.
• Sweet Applications: In several cultures, beans feature in desserts and sweet treats. For example, red beans (adzuki) are commonly sweetened into pastes used in East Asian sweets like mochi, buns, and pastries. Black beans can be blended into brownies or puddings for added moisture and nutrition without overwhelming sweetness.
• Flavor Adaptability: Beans have a mild, neutral taste that absorbs surrounding flavors well, making them excellent carriers for spices, sugars, and other sweet ingredients.
• Nutritional Benefits: Using beans in sweets boosts fiber and protein content, providing a healthier twist to traditional desserts.

This dual use showcases beans’ culinary flexibility and their growing popularity in innovative recipes around the world.