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Slide show: Guide to beans and legumes

Slide show: Guide to beans and legumes

Want to add variety to your diet? Experiment with beans and legumes.

Beans, peas and lentils are all legumes and are among the most versatile and nutritious foods available. Legumes are typically low in fat, and high in fiber, folate, potassium, iron and magnesium. Beans and other legumes can be a healthy substitute for meat, which has more fat and cholesterol.

If you''re looking to add more beans and other legumes to your diet, this visual guide can help get you started.

By the way, these are adzuki (azuki) beans. Also known as field peas or red beans, they''re common in Japanese and Chinese cuisines.

Anasazi beans, are commonly used in soups and Southwestern dishes. They can also be used in recipes that call for pinto beans.

Black beans, or turtle beans, are commonly used in soups, stews and rice dishes and in Latin American cuisines.

Black-eyed peas, also known as cowpeas, are commonly used in salads, casseroles, fritters and Southern dishes.

Chickpeas, also known as garbanzo or ceci beans, are commonly used in casseroles, hummus, minestrone soup, and Spanish and Indian dishes.

Edamame, also known as green soybeans, are commonly used as a snack or appetizer, and in salads, casseroles and rice dishes.

Fava beans, also known as broad beans, are commonly used in stews and side dishes.

Red kidney beans are commonly used in stews, salads, chilies and rice dishes.

Lentils come in a variety of colors —red, orange, yellow, green and brown. They are commonly used in soups, stews, salads, side dishes and Indian dishes.

Lima beans, also known as butter beans or Madagascar beans, are commonly used in succotash, casseroles, soups and salads.

Soy nuts, also known as roasted soybeans or soya beans, are commonly eaten as a snack or used to garnish salads.


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