Go to most common types of bean Part I

Chickpeas (Cicer arietinum)

Used as green vegetable for preparing salads, stews and falafel, also ground into gram flour used in Indian cuisine; good source of proteins for vegetarians.

Broad bean (Vicia faba)

Also called Fava bean or Faba bean; commonly used in the USA, as well as in many Mediterranean recipes; rich in L-dopa – an important drug against Parkinson’s disease.

Cow Pea (Vigna unguiculata)

Medium-sized beans with thin skins that do not require soaking before cooking; there are four basic subtypes:

• Black-eyed peas – also called black-eyed bean, because of its black spot; great source of calcium (211mg in 1 cup serving), folic acid and Vitamin A
• Catjang – low in saturated fat and very low in cholesterol; good source of fiber, protein, folic acid, magnesium, iron, phosphorus
• Yardlong bean – also known as long-pod cowpea, asparagus bean, snake bean, or Chinese long bean; 100 grams contain 47 calories, no fat or cholesterol
• Southern pea – Cream peas, Crowder peas

Runner bean (Phaseolus coccineus)

Often called scarlet runner bean – Case Knife, Black Runner, White Lady; Very common in England; with excellent eating qualities.

Lentils (Lens esculenta)

Lentils are the second highest in proteins vegetable after soybeans. Their colors vary from yellow to red-orange, green, brown and black.

Lentils have a short cooking time and are very commonly used in Europe and North America for preparing nutritious soups. Lentils are used in many Mediterranean and Middle East recipes.

Read the last Part III of the most common types of bean.