Canne-Whati?: a Guide to Beans

Photo by Milada Vigerova on Unsplash

If you’re a vegan, vegetarian, or simply just trying to get some more plant-based protein in your life, you probably know how all-important beans can be. But if you’re just sticking to the well-known ones like black beans and pinto beans, you may be missing some delicious options! Here’s a quick guide to the different beans to help you get creative in your next bean-based meal.

Cannellini beans

Also known as white kidney beans, cannellinis are the largest white bean and have a bit of a nutty flavor.

Red beans

Small, oval, earthy, and soft, red beans are often used in Caribbean, Latin, Cajun, and Creole cuisine and work great in soups and chilis.

Kidney beans

A classic for chilis, kidney beans are medium-sized and slightly sweet. But be careful, they can be toxic when eaten raw or improperly cooked.

Great Northern beans

White, medium-sized, and mildly flavored, Great Northern beans are a great one for soups and stews as they tend to keep their shape well. 

Garbanzo beans

Also called chickpeas, garbanzo beans are the stuff hummus is made of. But they’re also great roasted or in salads, as they’re firmer than pinto and black beans.

Black-eyed peas

The earthy, firm, and soft black-eyed peas are dense and work great on their own as a side dish or cooked with pork like they do in the American South.