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Kelsey Ogletree,
Yes, all beans are healthy, with protein and fiber. But bean flavors, textures and uses range far more widely than many casual cooks might imagine. We asked chef Charlie Layton of Basic Kitchen in Charleston, South Carolina, for eight of his favorite dry bean choices. Plus, we’ve added a few other varieties and tips to consider.
Before you get started working with dry beans, know that most varieties should be soaked for at least four hours in a ratio of 1 part beans to 4 parts water, then drained. In some cases, adding baking soda during soaking shortens cooking time and yields creamier results.
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If you want to use canned beans, try to find “no salt added” versions. Standard canned beans often have high levels of sodium, and rinsing them removes only some of it. And just know, their texture will be softer than if they’re freshly cooked.
Here are some varieties of beans to try.
Type: Adzuki
![a platter of brownies made with adzuki beans a platter of brownies made with adzuki beans](https://cdn.aarp.net/content/dam/aarpe/en/home/home-family/your-home/info-2023/beans/_jcr_content/root/container_main/container_body_main/container_body1/container_body_cf/body_one_cf_one/par5/articlecontentfragmeImage5/cfimage.coreimg.50.932.jpeg/content/dam/aarp/home-and-family/your-home/2023/02/1140-bean-brownies.jpg)
Native to: Asia
Flavor: Sweet and nutty
Best uses: Salads; sweet applications such as plant-based brownies
Cooking tip: No soaking required
Type: Great northern
![a bowl of soup made with great northern beans a bowl of soup made with great northern beans](https://cdn.aarp.net/content/dam/aarpe/en/home/home-family/your-home/info-2023/beans/_jcr_content/root/container_main/container_body_main/container_body1/container_body_cf/body_one_cf_one/par10/articlecontentfragme/cfimage.coreimg.50.932.jpeg/content/dam/aarp/home-and-family/your-home/2023/02/1140-great-northern-bean-soup.jpg)
Native to: The Americas
Flavor: Mild and slightly nutty
Best uses: Classic baked beans; add to soups or stews
Cooking tip: To skip the soak, use a multicooker.
Also consider: Other popular white beans include navy and the slightly larger and meatier cannellini (sometimes called white kidney beans).
Type: Fava/Broad
![fava bean falafel tacos fava bean falafel tacos](https://cdn.aarp.net/content/dam/aarpe/en/home/home-family/your-home/info-2023/beans/_jcr_content/root/container_main/container_body_main/container_body1/container_body_cf/body_one_cf_one/par16/articlecontentfragme/cfimage.coreimg.50.932.jpeg/content/dam/aarp/home-and-family/your-home/2023/02/1140-fava-bean-falafel-taco.jpg)
Native to: Mediterranean and Middle East
Flavor: Creamy, earthy and slightly sweet
Best uses: Egyptian-style falafel; hummus; salads
Cooking tip: Add baking soda to soaking water to loosen skins. Remove skins from water after cooking.
Type: Black
Native to: The Americas
Flavor: Earthy and almost mushroomlike
Best uses: Served with rice; soups; veggie burgers
Cooking tip: Simmer with onion and garlic, or use a pressure cooker to eliminate soaking.
Type: Kidney
Native to: The Americas
Flavor: Slightly sweeter than white but very tender
Best uses: Caribbean-style rice and peas; chili
Cooking tip: Season after cooking.
Also consider: Red beans, popular in Creole and Central American cuisines, are generally smaller but somewhat similar to red kidneys.
Type: Lima/Butter bean
![a bowl of lima bean succotash a bowl of lima bean succotash](https://cdn.aarp.net/content/dam/aarpe/en/home/home-family/your-home/info-2023/beans/_jcr_content/root/container_main/container_body_main/container_body1/container_body_cf/body_one_cf_one/par32/articlecontentfragme/cfimage.coreimg.50.932.jpeg/content/dam/aarp/home-and-family/your-home/2023/02/1140-succotash.jpg)
Native to: The Americas
Flavor: Sweet and mild
Best uses: Sott’olio (preserved in seasoned olive oil); salads; succotash; veggie burgers
Cooking tip: No soaking required; add beans to salted boiling water, then simmer over medium-low heat for 25 minutes.
Also consider: Like oversize beans? Consider the gigante, popular in Greek cuisine.
Type: Pinto
Native to: The Americas
Flavor: Creamy, slightly nutty and smooth in texture
Best uses: Chili; various beans and rice dishes
Cooking tip: Skim any scum off cooking water; can also be cooked directly in a sauce.
Also consider: Other popular multicolor beans include black-eyed peas (which, yes, are beans, not peas), Anasazi and cranberry.
Type: Chickpea/Garbanzo
Native to: Mediterranean and Middle East
Flavor: Buttery, smooth and creamy
Best uses: Falafel; hummus; marinated; reserve can liquid/cooking water for plant-based egg alternative
Cooking tip: To make hummus/puree, soak for 12 hours using baking soda. Boil without salt.
Kelsey Ogletree is a contributing writer who covers food and travel. She has also written for The Wall Street Journal, Midwest Living and Condé Nast Traveler.
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