Skip to content
FriendsPantry

Beans, lentils & pulses · Beans

Beans

The family of edible legume seeds, from kidney and black beans to chickpeas and black-eyed peas, sold dried or canned.

Also called: dried beans, pulses

Around the world: frijoles, judías (es) · fasulye (tr) · rajma, lobia (hi)

164 recipes with it

What it is

Beans are the seeds of legume plants, dried for storage and sold whole, split or ready-cooked in cans. The family covers kidney, black, pinto, white, fava, black-eyed and pigeon beans as well as chickpeas. Dried beans need soaking and long cooking; canned beans are already cooked and only need heating.

How it’s used

  • Slow-simmered into stews and chillis such as rajma, feijoada and frijoles
  • Mashed into refried beans or dips
  • Added to soups and salads
  • Baked in sauce

Characteristics

Texture
Creamy to firm when cooked, depending on the variety.
When cooked
Old beans take much longer to soften; salt and acid added too early can keep skins tough.
Sold as
dried, canned, frozen
Cooking uses
Commonly cooked, Suitable for boiling

Kinds in our pantry

Storage

Cool, dry and dark. Dried beans keep in airtight containers in a cool, dry cupboard; best within about a year, as older beans cook unevenly. Refrigerate cooked or opened canned beans in a covered container.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Raw or undercooked dried kidney beans contain a lectin (phytohaemagglutinin) that causes severe vomiting; soak, drain, then boil hard for at least 10 minutes before simmering. Low slow-cooker temperatures do not destroy it.
  • Cool cooked legumes quickly and refrigerate; reheat until piping hot and use within a few days.

Related ingredients

Recipes with beans

See all 164

152 more

More beans