Know Your Pulses

large lima bean

Preparation and comments

Native to the highlands of Peru and named after its capital, Lima, this bean is very popular in the Americas both in its natural fresh state and dried. Bolivia: Chairo (lima bean soup with quinoa) North America: Succotash (lima beans with sweetcorn).

Flavour

Buttery flavor and creamy texture.

Appearance

Large and very flat with a creamy white color.

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BABY LIMA BEAN

Preparation and comments

Native to the highlands of Peru and named after its capital, Lima, this bean is very popular in the Americas both in its natural fresh state and dried. The baby variety is much loved in Japan and used for making desserts from bean paste known as “an”. Bolivia: Chairo (lima bean soup with quinoa); North America: Succotash (lima beans with sweetcorn).

Flavour

Creamy texture and delicate flavor.

Appearance

Small, white and oval.

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Great Northern

Preparation and comments

North American bean, especially popular in Mediterranean cuisine, where similar varieties are grown.

Flavour

Thin skin and delicate flavor.

Appearance

Medium-size white bean, somewhat flat and kidney shape.

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Navy Bean

Preparation and comments

Navy beans are used for the famous Boston and English baked beans; they are popular for their fine texture and skin, which does not break during cooking. They owe their name to the fact that they were a fundamental part of the U.S. Navy diet during the second half of the 19th Century.

Flavour

Refined soft texture and delicate flavor.

Appearance

Small, white and oval.

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green baby lima bean

Preparation and comments

Native to the highlands of Peru and named after its capital, Lima, this bean is very popular in the Americas both in its natural fresh state and dried. Bolivia: Chairo (lima bean soup with quinoa) North America: Succotash (lima beans with sweetcorn).

Flavour

Buttery flavor and creamy texture.

Appearance

Medium-sized and very flat with a greenish-white color.

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cranberry bean

Preparation and comments

The bean of preference in Northern Italy and Spain. You can find them fresh in their pods in Autumn and are truly delicious. Italy: Pasta e Fagioli (pasta with beans).

Flavour

Creamy texture with a subtle chestnut flavor.

Appearance

Rounded with red specks which disappear when cooked. Freeze well.

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pinto bean

Preparation and comments

This is the most widely produced bean in the U.S.A. and is one of the most popular in the Americas. It also has the highest content of fiber. Mexico: Refried Beans (bean purée).

Flavour

Creamy texture and earthy flavor.

Appearance

Medium-sized and oval shape. Pale pink with reddish brown specks

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pink bean

Preparation and comments

This bean has a beautiful pink color and is very popular in the Caribbean.

Flavour

Smooth texture and delicate flavor.

Appearance

Medium-sized (similar to the Great Northern and the Pinto) and pink in color.

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lght red kidney bean

Preparation and comments

This bean is popular in the Caribbean as well as in Portugal and Spain due to its similarity to the local cinnamon bean. Portugal: feijoada (bean, meat, and vegetable stew).

Flavour

Firm texture and rich flavor.

Appearance

Large, kidney-shaped, with a pinkish color.

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dark red kidney bean

Preparation and comments

Produced mostly in Northern US region, this bean owes its popularity in the Americas and in Europe to its large size, bright color, and firm texture. USA: Chili and Salads.

Flavour

Firm texture and rich flavor.

Appearance

Large, kidney-shaped, with a bright dark red color.

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white kidney bean

Preparation and comments

Also known as cannellini beans due to their popularity in Italian cuisine, U.S. white kidney beans are famous for their excellent canning quality.

Flavour

Fine skin and delicate flavor.

Appearance

Large, kidney-shaped, with a bright white color.

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small red bean

Preparation and comments

This red bean is particularly popular in the Caribbean region, where it is normally eaten with rice.

Flavour

Smooth texture and rich, earthy flavor.

Appearance

Dark red color.

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Adzuki bean

Preparation and comments

Coming from Asia (its name means “little bean” in Japanese), this bean is very popular in the East. Red in color – red being the most important color in Eastern celebrations – means that it is widely used in festive or special meals. Japan: Seki-han ( a special dish of adzuki beans and rice), An (a sweet bean paste used in traditional desserts).

Flavour

Nutty, sweet flavor and creamy texture.

Appearance

Small, with a vivid red color.

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black bean

Preparation and comments

The most popular bean in the Americas. Brazil: Feijoada (meat and black bean stew, served with rice, vegetables, fruit and peppers); Mexico: Refried Beans, served with rice and either maize or Cuban flour tortilla; Black Bean Soup, Moors and Christians (black beans and rice); Costa Rica and Nicaragua: Gallo Pinto (fried rice and black beans, served for breakfast).

Flavour

Sweet tasting with a slight mushroom flavor, soft floury texture.

Appearance

Medium-sized, oval, and dark black in color.

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blackeye bean

Preparation and comments

Of African origin, the blackeye bean is today one of the most widely used beans in the world. In fact, it is a type of pea, which gives it its distinctive flavor and faster cooking time with no pre-soaking needed. Mali: Akara (croquettes of mashed and fried blackeye beans); Caribbean: Koos (Similar to Akara); Namibia: Oshingali (decorticated blackeye bean porridge).

Flavour

Intensely scented aroma, creamy texture and distinctive flavor.

Appearance

White skinned with a small black eye and very fine wrinkles.

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Milky White Chickpea

Preparation and comments

Widely grown in Mexico and Northeastern USA, they are very popular in the Middle East, Spain and Portugal. Spain: Cocido de garbanzos (chickpea stew); Middle East: Hummus (chickpea purée with sesame), Lebanon: Falafel (fried chickpea croquettes).

Flavour

Soft skin, creamy texture, its skin doesn’t brake when cooking.

Appearance

This chickpea is valued for its large size and white, deeply wrinkled skin.

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Café-Type Kabuli Chickpea

Preparation and comments

Originating in the Middle East, kabuli chickpeas are now widely consumed across the world. Middle East: Hummus (chickpea purée with sesame) and Falafel (fried chickpeas croquettes) Spain (cocido – stew).

Flavour

Firm texture, tastes like chestnuts and nuts.

Appearance

Tan color with finely wrinkled skin.

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Pedrosillano-Type Chickpea

Preparation and comments

These small-caliber kabuli chickpeas are widely popular for their thin skin and creamy texture.

Flavour

Fine skin and creamy texture.

Appearance

Small size (6-7 mm) with soft, dark tan skin.

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beluga lentil

Preparation and comments

Chefs consider that this small black lentil is visually attractive and is mainly used in salads and side dishes.

Flavour

It keeps its black color after boiling. Thin skin that doesn’t break during cooking.

Appearance

Small (4 mm) and round, black and bright color outside and a yellow cotyledon.

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large green lentil

Preparation and comments

Large green lentils are widely popular for their attractive size and color.

Flavour

Flavor and texture varies depending on the country and area of origin.

Appearance

Large lentil (6,0-7,0 mm), green skin and yellow cotyledons.

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richlea lentil

Preparation and comments

This medium-size green lentil is produced predominantly in the Northern plains of the USA where the climate is perfect for growing this variety of pulse.

Flavour

Relatively neutral flavour.

Appearance

Medium size lentil (5,5-6,0 mm), green skin and yellow cotyledon.

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US Regular Lentil

Preparation and comments

This lentil does not require soaking and has a reduced cooking time, making it popular in the many hard water areas of Spain, Italy and Greece.

Flavour

Tender, thin skin and delicate flavor.

Appearance

Medium size (5,5-6,0 mm), dark green mottled skin, similar to that of its Castillian and Chilenean “ancestors”.

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eston lentil

Preparation and comments

The Eston lentil is similar to traditional varieties grown in the Castelluccio region, in Italy and in Southern Greece. Its low content of starch and tannins is perfect for light soups and gives a bright green color to salads.

Flavour

It doesn't break down during cooking. Relatively neutral flavor.

Appearance

Small green lentil (4,5-5,0 mm) yellow cotyledon.

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french green lentil

Preparation and comments

Of French origin (where the green lentil of the Puy region has an appellation of origin) the French green lentil is also grown in the USA, Canada and Spain.

Flavour

Soft skin, tasty and creamy texture, and remains whole after cooking.

Appearance

Small (4,5-5,0 mm), dark green mottled skin, and yellow cotyledon.

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pardina lentil

Preparation and comments

The pardina lentil is the most popular lentil in Spain. It is now widely grown in the USA, where it is becoming more and more popular due to its easy cooking, delicious flavor, and good texture.

Flavour

Well-known for its thin skin that doesn’t break during cooking. Its high starch content allows the preparation of tasty dishes with a rich and creamy texture.

Appearance

Small (4,5-5,0 mm), dark skin brown greenish colour, slightly mottled. Yellow cotyledons.

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red lentil

Preparation and comments

Red lentils (lentils with red cotyledons) are the most widely-produced type of lentil in the world. Red lentils are sold predominantly decorticated and split.

Flavour

Whole red lentils do not break open during cooking and are used in soups, stews, salads and side dishes.

Appearance

Small (4,5-5,0 mm) red brownish skin and reddish cotyledon.

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decorticated red lentil

Preparation and comments

Decorticated lentils cook quickly and are perfect for soups, stews and dals. They have less fiber and tannin than whole lentils which makes them easier to digest. Especially indicated for young children and older adults.

Flavour

This lentil partially losses its vegetable flavor (mainly tannin) when decorticated. Final result is a sweeter, more neutral flavor.

Appearance

The bright orange color can be enhanced when polished with water or oil. During the cooking process they become yellow.

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decorticated red chief lentil

Preparation and comments

Decorticated lentils are quick to cook and make a rich base for soups. They have less fiber and tannin than whole lentils and are easier to digest. Especially indicated for young children and older adults.

Flavour

Lentils lose some of their vegetal flavor (especially tannin) when decorticated giving dishes a sweeter and more neutral flavor.

Appearance

The bright orange hue stands out more when polished with water or oil. With cooking, this color changes to yellowish.

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whole green pea

Preparation and comments

Dry peas have more carbohydrates and sugars than any other pulse which gives any dish prepared with peas a sweet flavor and a smooth texture. Dry peas are very digestible.

Flavour

The green pea has more chlorophyll than the yellow one, which gives it a more vegetal flavor.

Appearance

The USA dry green pea has a uniform size (6-7 mm) and green color, which guarantees they cook evenly without breaking open.

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green split pea

Preparation and comments

Green split peas are the base of many popular soups and stews, both in Northern Europe, the US and South America. The bright green color of US split peas makes them especially attractive.

Flavour

Sweet and creamy, with a pleasant vegetal touch.

Appearance

Shimmering bright green color, cleanly split edges. Its tone turns slightly yellowish when cooked.

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whole yellow pea

Preparation and comments

The soup prepared with whole or split yellow peas is a traditional dish in Scandinavia.

Flavour

Sweet flavor and creamy texture, yellow peas have a more neutral flavor than green peas (more similar to a cereal).

Appearance

USA yellow peas have a uniform size (6-7 mm) which guarantees the chefs they cook evenly without breaking open.

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yellow split pea

Preparation and comments

Yellow pea soup, made from whole or split peas, is a traditional dish in Scandinavia. The bright yellow color of split peas from the US makes them especially attractive.

Flavour

Sweet taste and creamy texture, with a more neutral, cereal-like flavor than that of green peas.

Appearance

Shimmering bright yellow color, cleanly split edges. Its yellow tone becomes somewhat opaque when cooked.