home > legumes & nuts > dry beans

Dry Beans

Synonyms:   dried beans = shellouts

Equivalents:  For most beans: 1 pound dried beans = 2  cups dried = 4 - 5 cups cooked beans


Beans are low in fat and loaded with nutrients, and we'd probably eat more of them if they weren't also loaded with flatulence-producing enzymes.  There are ways to enjoy beans without having to forego social appointments, however.  One is to change the water from time to time while you're soaking or cooking the beans.   Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine.  It also helps to cook the beans thoroughly, until they can be easily mashed with a fork.  Most bean aficionados prefer dried beans, but canned beans are also available.  These don't need to be cooked, but they tend to be saltier and less flavorful than reconstituted dried beans.  


aduki bean  See azuki bean

adzuki bean  See azuki bean


anasazi [a-na-SAH-zee] beans    These heirloom beans are sweet, fast-cooking, and reputed to cause less flatulence than other  bean varieties.  They're great for making refried beans.  Equivalents:  1 pound of dried beans = 2 cups of dried beans = 6 cups of cooked beans   Substitutes:  cranberry beans  (these take longer to cook) OR pinto beans (not as sweet or flavorful; takes longer to cook) OR equal parts pinto beans and cranberry beans (takes longer to cook)  See also:  BEANS, DRY

appaloosa bean = purple appaloosa bean    Notes:   These heirloom beans have markings like Appaloosa ponies.  They're often used to make chili and soups.   Substitutes: pinto bean OR black bean

asuki bean  See azuki bean.


azuki bean = adzuki bean = Tiensin red bean = aduki bean = asuki bean = field pea = red Oriental bean = feijao bean = red chori    Equivalents: 1 cup dried yields 3 cups cooked beans  Pronunciation:  a-ZOO-kee   Notes:   The Japanese use these small red beans to make sweet red bean paste, but they're also good in rice dishes or salads.  Azuki beans are sweet and relatively easy to digest, so they won't make you as gassy as other beans.  They also don't take as long to cook.   Substitutes:   black azuki beans OR red kidney beans OR Tolosana beans

baby lima bean  See lima bean


bayo bean  Substitutes:  red bean


black azuki bean = black adzuki bean = black aduki bean = asuki bean   Equivalents: 1 cup dried yields 3 cups cooked beans  Pronunciation:  a-ZOO-kee   Notes:   This is a black version of the more common red azuki bean.  Like their red relatives, black azuki beans are sweet and relatively easy to digest, so they won't make you as gassy as other beans.  They also don't take as long to cook.   Substitutes:   azuki beans 



black bean =  turtle bean = black turtle bean = turtle soup bean = Mexican black bean = Spanish black bean = frijole negro Equivalents: 1 pound of dried beans = 2 cups dried beans = 6 cups of cooked beans  Notes:   These beans are a staple of Latin American and Caribbean cuisine, where they're used to make side dishes, soups, bean dips, and salads.  They have a strong, earthy flavor, so they're often combined with assertive flavorings.  Don't confuse black beans with fermented black beans.  Substitutes:   appaloosa bean OR calypso bean (These are less flavorful than black beans, but they cook faster.) OR black soybeans (Unlike black beans, these won't darken the sauce they're cooked in.) OR azuku bean


bolita bean  Substitutes:  pinto OR anasazi

bonavist bean  See lablab bean

borlotti bean  See cranberry bean.  

Boston bean   See navy bean

broad bean  See fava bean

brown speckled cow bean = speckled brown cow bean   Notes:   These heirloom beans are great in soups.  

butter bean   1. fava bean 2. lima bean


cannellini bean = white kidney bean = fazolia bean   Equivalents: 1 cup dried beans yields 2 1/2 cups cooked beans  Notes:  You've probably already encountered this Italian bean in minestrone soup or a bean salad.  It's prized for its smooth texture and nutty flavor.   Substitutes:   fresh cannellini bean OR Great Northern bean  OR navy bean OR calypso bean (black and white coloring; takes less time to cook) OR flageolets 


calypso bean = yin yang bean = orca bean  Equivalents:  1 cup dried beans yields 3 cups cooked beans  Notes:    Cooking these beautiful beans in lots of water helps keep them from losing their distinctive coloring.   Substitutes:  cannellini beans (These are all white, and they take longer to cook than calypso beans.) OR black bean (These have a stronger flavor than calypso beans.)


chili bean = pink bean    Notes:   These are very similar to pinto beans, only they're smaller and rounder.   They're often used to make chili and refried beans.  Substitutes:  pinto bean OR rattlesnake bean OR red kidney bean 

Christmas lima bean = chestnut lima bean  Notes:   These taste a bit like chestnuts when cooked.    Substitutes:  lima beans

coco bean = coco blanc bean   Notes:  The French use these beans for their cassoulets.  Substitutes:  haricot beans OR navy beans


cranberry bean = borlotti bean = saluggia = shell bean = salugia bean = crab eye bean = rosecoco bean = Roman bean = fagiolo romano    Notes:   These have an excellent, nutty flavor, and are commonly used in Italian soups and stews.  Substitutes:   fresh cranberry bean OR tongues of fire beans (very similar) OR  cannellini bean OR Great Northern bean OR pinto bean OR chili bean

dermason bean See whit bean

Egyptian bean  See lablab bean

Egyptian white broad bean  Substitutes:  chickpeas

English bean  See fava bean

European soldier bean = red eye bean  Substitutes:   navy beans


eye of the goat bean = eye of goat bean  Notes:    This heirloom bean stays firm and richly colored after cooking, so it's great as a side dish or in salads.  

faba  See fava bean


fava bean = broad bean = butter bean = Windsor bean = horse bean = English bean = fool = foul = ful = feve = faba = haba = habas   Pronunciation:  FAH-vah   Notes:   These meaty, strongly flavored beans have been around for ages, and they work well in sides dishes, soups, or salads.  The larger ones are the best.  Tender fresh fava beans are available in the fall and are much better tasting than canned, dried, or frozen ones.  Fresh young fava beans need only be shelled, but mature beans must also be peeled to rid them of a waxy skin that surrounds each bean.  The best way to do this is to blanch the shelled beans for a minute in boiling water, then plunge them into cold water, and then pull off the skins.  Substitutes:   fresh fava beans OR lima beans  OR brown beans (These are sometimes called Egyptian brown beans. They're smaller, but a very close substitute.) OR chickpeas OR soybeans (in a pinch) 

fayot  See flageolet.

feve  See fava bean

field pea  See azuki bean.


flageolet = fayot    Pronunciation:  flah-joh-LAY Notes:  The French make good use of this small, creamy bean, often serving it with lamb.   Substitutes:  great Northern beans

fool  See fava bean

foul  See fava bean

frijole negro  See black bean.

Fuji mame  See lablab bean

ful  See fava bean


great Northern bean  Notes:   These mild white beans are often used in cassoulets and stews.   Substitutes:  navy bean OR cannellini OR flageolets OR lima beans (dried)

haba  See fava bean

habas   See fava bean.

horse bean  See fava bean

hyacinth bean  See lablab bean

Indian bean  See lablab bean.

Jackson wonder bean  Notes:  This is a good choice for soups.  

kidney bean   Notes:  This is a family of sweet kidney-shaped beans that comes in different sizes and colors.  Varieties include cannellini beansflageolets, and red kidney beans.   Substitutes:  navy bean



lablab bean = hyacinth bean = bonavist bean = Egyptian bean = Fuji mame = Indian bean = val   Notes:  These beans can be brown, reddish-brown, or cream colored, and they're easily identified by a white seed scar which runs along one edge.  They have a pleasant nutty flavor, but they need to soaked and peeled before cooking.  Skinned and split lablab beans, called val dal in Hindu, are more convenient to use.  Both whole and split beans are available in Indian markets.   Substitutions:  black-eyed peas OR  split peas


lima bean = butter bean  = Madagascar bean = wax bean  Pronunciation:  LIE-muh   Notes:   With their buttery flavor, lima beans are great in soups or stews, or on their own as a side dish.  The most popular varieties are the small baby lima bean = sieva bean and the larger Fordhooks.  You can get limas fresh in their pods in the summer, but many people prefer to use dried lima beans.  Shelled frozen limas are a good substitute for fresh, but canned limas aren't nearly as good.  The biggest downside is that lima beans are harder to digest than other beans.   Substitutes:   fresh lima beans OR fava beans (more flavorful) OR soybeans

lingot bean  Notes:  The French use these for their cassoulets.  Substitutes:  navy bean


lupini bean = tremmocos  Notes:  These large Italian beans resemble fava beans, only they're slightly bitter.  They're often marinated and served in salads.   Substitutes:  fava bean OR lima bean 

Madagascar bean  See lima bean


maicoba bean = mayocoba bean = Peruvian bean = azufrado bean = Peruano bean = canaria bean = canario bean    Substitutes:  pinto bean

marrow bean   Notes:   These large white beans are said to taste like bacon.  They're great pureed in soups.   Substitutes:   navy bean (smaller and less flavorful than marrow)

Mexican black bean  See black bean

mortgage runner bean = mortgage lifter bean   Notes:  These beans have a rich, creamy consistency that works well in soups and casseroles.  Substitutes:  Great Northern bean OR navy bean OR cannellini bean


mung bean = mungo bean = mung pea = green gram    Notes:    Whole mung beans are small and green, and they're often sprouted to make bean sprouts.  When skinned and split, the beans are flat and yellow, and called moong dal.      Substitutes:  pigeon pea



navy bean = Yankee bean = white pea bean = pearl haricot = Boston bean = Boston navy bean = pea bean = haricot blanc bean = small white bean = haricot bean = fagioli   Notes:  These small white beans are commonly used to make baked beans, but they're also good in soups, salads, and chili.   They're relatively difficult to digest.  Substitutes: great Northern bean  (larger) OR dried lima beans OR cannellini OR flageolets

pea bean   See navy bean.

pearl haricot   See navy bean

pink bean  See chili bean.


pinto bean   Equivalents: 1 pound of dried beans = 2 cups dried beans = 6 cups of cooked beans   Notes:   The dried beans are beige with brown streaks, but they turn a uniform pinkish-brown when cooked.  They're often used to make refried beans and chili.  Substitutes:  chili bean OR rattlesnake bean OR red kidney bean OR anasazi bean (sweeter than pinto) OR Roman bean OR borlotti bean OR cranberry bean (larger) OR azuki bean


rattlesnake bean   Equivalents:   One cup dried beans = 2.5 cups cooked beans   Notes:   A pinto bean hybrid, the rattlesnake bean gets its name from the way its bean pods twist and snake around the vines and poles.  These beans are great for making chili, refried beans, soups, or casseroles.   Substitutes: pinto bean OR chili bean OR red kidney bean

red ball bean = frijo bola roja

red bean  = small red bean = Mexican red bean    Notes:    These are similar to red kidney beans, only smaller, rounder, and darker.  In the Southwest, they're often used to make refried beans and chili.  In Louisiana, they're used to make the classic red beans and rice.   Substitutes:  pinto bean (Good for making refried beans and chili.) OR red kidney bean (These are larger, but they're good for making red beans and rice.) OR azuki bean

red eye bean  See European soldier bean.


red kidney bean = rajma    Notes:  These gorgeous and versatile beans are often used in chili, refried beans, soups, and salads.   Substitutes: red bean OR pinto bean OR chili bean OR Tolosana bean OR azuki beans OR Roman bean

red Oriental bean  See azuki bean.

rice bean  Notes:  These tiny beans don't require soaking and cook in just 15 minutes.  Some cooks use them instead of rice to make risotto.  Substitutes:  rice OR lentils

saluggia  See cranberry bean

scarlet runner bean = runner bean   Equivalents:  One cup dried beans = 3 cups cooked beans.  Notes:  These large beans are very flavorful, and they work well in salads or as a side dish.   Young pods can be cooked and served like green beans.   Substitutes:   lima beans OR Great Northern bean

shell bean  1.  cranberry bean  2.  dried beans

soya bean  See soybean.


soybean = soy bean = soya bean  Notes:  This nutritional powerhouse is extremely versatile--it's used to make salad oil, tofu, soy sauce, meat analogs, soy milk and cheese, and many other ingredients.   The actual beans need to be soaked a long time and are somewhat hard to digest, but they're extremely nutritious. 

Spanish black bean  See black bean

Spanish Tolosana bean  See Tolosana bean.

Steuben yellow bean = Steuben yellow eye bean = butterscotch calypso bean = molasses face bean = Maine yellow eye   Notes:  This heirloom bean is sometimes used to make Boston baked beans. Substitutes:  navy bean OR great Northern bean

Swedish brown bean  Notes:  These pretty brown beans are especially good in soups.  Substitutes:  cranberry bean OR pinto bean


tepary bean = tapary bean = moth dal   Shopping hints:  This was a staple of Native Americans in the Southwest.  It's good for making refried beans and chili.  Look for it in health food stores.  Substitutes:  navy beans OR pinto bean

Tiensin red bean  See azuki bean

Tolosana bean = Spanish Tolosana bean = Prince bean   Notes:  These beans are especially good in seafood dishes.  Substitutes: red kidney beans OR azuki beans

tongues of fire bean   Equivalents:  One cup dried beans = 3 cups cooked beans.  Notes:  This bean is a close relative of the cranberry bean.  Despite its name, it's not hot at all.   Substitutes:  cranberry beans

trout bean = Jacob's cattle bean = forellen bean   Notes:  This German heirloom bean is relatively sweet.  It's especially good in soups and casseroles.

turtle bean  See black bean


vallarta bean   Substitutes:  navy bean

wax bean  See lima bean.

whit bean = dermason bean

white kidney bean  See cannellini bean.

white pea bean   See navy bean

Windsor bean  See fava bean

Yankee bean   See navy bean


yellow Indian woman bean   Substitutes:  pinto bean


Copyright © 1996-2005  Lori Alden