Synonyms: dried beans = shellouts

Equivalents: For most beans: 1 pound dried beans = 2 cups dried = 4 - 5 cups cooked beans

Beans are low in fat and loaded with nutrients, and we'd
probably eat more of them if they weren't also loaded
with flatulence-producing enzymes. There are ways to
enjoy beans without having to forego social appointments,
however. One is to change the water from time to time
while you're soaking or cooking the beans. Pouring off
the water helps gets rid of the indigestible complex sugars
that create gas in your intestine. It also helps to cook the
beans thoroughly, until they can be easily mashed with a
fork. Most bean aficionados prefer dried beans, but
canned beans are also available. These don't need to be
cooked, but they tend to be saltier and less flavorful than
reconstituted dried beans.

Varieties:
aduki bean See azuki bean.
adzuki bean See azuki bean.

anasazi [a-na-SAH-zee] beans These

heirloom beans are sweet, fast-cooking, and
reputed to cause less flatulence than other bean
varieties. They're great for making refried
beans. Equivalents: 1 pound of dried beans = 2
cups of dried beans = 6 cups of cooked beans
Substitutes: CRANBERRY BEANS (these take
longer to cook) OR PINTO BEANS (not as sweet
or flavorful; takes longer to cook) OR equal
parts PINTO BEANS and CRANBERRY BEANS (takes
longer to cook) See also: BEANS, DRY

appaloosa bean = purple appaloosa

bean Notes: These heirloom beans have
markings like Appaloosa ponies. They're often
used to make chili and soups. Substitutes:
pinto bean OR black bean

asuki bean See azuki bean.

azuki bean = adzuki bean = Tiensin red bean = aduki bean = asuki
bean = field pea = red Oriental bean = feijao bean = red chori
Equivalents: 1 cup dried yields 3 cups cooked beans Pronunciation:
a-ZOO-kee Notes: The Japanese use these small red beans to make
sweet red bean paste, but they're also good in rice dishes or salads. Azuki
beans are sweet and relatively easy to digest, so they won't make you as
gassy as other beans. They also don't take as long to cook. Substitutes:
black azuki beans OR red kidney beans OR Tolosana beans
baby lima bean See lima bean.

bayo bean Substitutes: red bean

black azuki bean = black adzuki bean = black aduki bean = asuki bean
Equivalents: 1 cup dried yields 3 cups cooked beans Pronunciation:
a-ZOO-kee Notes: This is a black version of the more common red azuki
bean. Like their red relatives, black azuki beans are sweet and relatively
easy to digest, so they won't make you as gassy as other beans. They also
don't take as long to cook. Substitutes: azuki beans

black bean = turtle bean = black turtle bean =

turtle soup bean = Mexican black bean = Spanish
black bean = frijole negro Equivalents: 1 pound of
dried beans = 2 cups dried beans = 6 cups of cooked
beans Notes: These beans are a staple of Latin
American and Caribbean cuisine, where they're used
to make side dishes, soups, bean dips, and salads.
They have a strong, earthy flavor, so they're often
combined with assertive flavorings. Don't confuse
black beans with fermented black beans.
Substitutes: appaloosa bean OR calypso bean
(These are less flavorful than black beans, but they

cook faster.) OR black soybeans (Unlike black

beans, these won't darken the sauce they're cooked
in.) OR azuku bean

bolita bean Substitutes: pinto OR anasazi

bonavist bean See lablab bean.

borlotti bean See cranberry bean.
Boston bean See navy bean.
broad bean See fava bean.

brown speckled cow bean = speckled brown cow bean

Notes: These heirloom beans are great in soups.

butter bean 1. fava bean 2. lima bean

cannellini bean = white kidney bean = fazolia bean

Equivalents: 1 cup dried beans yields 2 1/2 cups cooked
beans Notes: You've probably already encountered this
Italian bean in minestrone soup or a bean salad. It's
prized for its smooth texture and nutty flavor.
Substitutes: fresh cannellini bean OR Great Northern
bean OR navy bean OR calypso bean (black and white
coloring; takes less time to cook) OR flageolets

calypso bean = yin yang bean = orca bean

Equivalents: 1 cup dried beans yields 3 cups cooked
beans Notes: Cooking these beautiful beans in lots of
water helps keep them from losing their distinctive
coloring. Substitutes: cannellini beans (These are all
white, and they take longer to cook than calypso beans.)
OR black bean (These have a stronger flavor than
calypso beans.)

chili bean = pink bean Notes: These are very similar to pinto
beans, only they're smaller and rounder. They're often used to make
chili and refried beans. Substitutes: pinto bean OR rattlesnake bean
OR red kidney bean

Christmas lima bean = chestnut lima bean Notes: These

taste a bit like chestnuts when cooked. Substitutes: lima
beans

coco bean = coco blanc bean Notes: The French use these beans for their cassoulets. Substitutes:
haricot beans OR navy beans

cranberry bean = borlotti bean = saluggia = shell bean =

salugia bean = crab eye bean = rosecoco bean = Roman bean
= fagiolo romano Notes: These have an excellent, nutty
flavor, and are commonly used in Italian soups and stews.
Substitutes: fresh cranberry bean OR tongues of fire beans
(very similar) OR cannellini bean OR Great Northern bean OR
pinto bean OR chili bean

dermason bean See whit bean

Egyptian bean See lablab bean.
Egyptian white broad bean Substitutes: chickpeas
English bean See fava bean.

European soldier bean = red eye bean

Substitutes: navy beans

eye of the goat bean = eye of goat bean Notes: This

heirloom bean stays firm and richly colored after cooking,
so it's great as a side dish or in salads.

faba See fava bean.

fava bean = broad bean = butter bean = Windsor
bean = horse bean = English bean = fool = foul = ful
= feve = faba = haba = habas Pronunciation:
FAH-vah Notes: These meaty, strongly flavored
beans have been around for ages, and they work well in
sides dishes, soups, or salads. The larger ones are the
best. Tender fresh fava beans are available in the fall
and are much better tasting than canned, dried, or
frozen ones. Fresh young fava beans need only be
shelled, but mature beans must also be peeled to rid
them of a waxy skin that surrounds each bean. The best
way to do this is to blanch the shelled beans for a
minute in boiling water, then plunge them into cold
water, and then pull off the skins. Substitutes: fresh
fava beans OR lima beans OR brown beans (These are
sometimes called Egyptian brown beans. They're
smaller, but a very close substitute.) OR chickpeas OR
soybeans (in a pinch)
fayot See flageolet.
feve See fava bean.
field pea See azuki bean.

flageolet = fayot Pronunciation:

flah-joh-LAY Notes: The French make good use
of this small, creamy bean, often serving it with
lamb. Substitutes: great Northern beans

fool See fava bean.

foul See fava bean.
frijole negro See black bean.
Fuji mame See lablab bean.
ful See fava bean.

great Northern bean Notes: These mild white

beans are often used in cassoulets and stews.
Substitutes: navy bean OR cannellini OR
flageolets OR lima beans (dried)

haba See fava bean.

habas See fava bean.
horse bean See fava bean.
hyacinth bean See lablab bean.
Indian bean See lablab bean.

Jackson wonder bean Notes: This is a good

choice for soups.

kidney bean Notes: This is a family of sweet kidney-shaped beans that comes in different sizes and
colors. Varieties include cannellini beans, flageolets, and red kidney beans. Substitutes: navy bean

lablab bean = hyacinth bean = bonavist bean = Egyptian

bean = Fuji mame = Indian bean = val Notes: These beans
can be brown, reddish-brown, or cream colored, and they're
easily identified by a white seed scar which runs along one
edge. They have a pleasant nutty flavor, but they need to
soaked and peeled before cooking. Skinned and split lablab
beans, called val dal in Hindu, are more convenient to use.
Both whole and split beans are available in Indian markets.
Substitutions: black-eyed peas OR split peas

lima bean = butter bean = Madagascar bean =

wax bean Pronunciation: LIE-muh Notes: With
their buttery flavor, lima beans are great in soups or
stews, or on their own as a side dish. The most
popular varieties are the small baby lima bean =
sieva bean and the larger Fordhooks. You can get
limas fresh in their pods in the summer, but many
people prefer to use dried lima beans. Shelled
frozen limas are a good substitute for fresh, but
canned limas aren't nearly as good. The biggest

downside is that lima beans are harder to digest than

other beans. Substitutes: fresh lima beans OR
fava beans (more flavorful) OR soybeans
lingot bean Notes: The French use these for their cassoulets. Substitutes: navy bean

lupini bean = tremmocos Notes: These large Italian beans

resemble fava beans, only they're slightly bitter. They're often
marinated and served in salads. Substitutes: fava bean OR lima
bean
Madagascar bean See lima bean.

maicoba bean = mayocoba bean = Peruvian bean = azufrado

bean = Peruano bean = canaria bean = canario bean
Substitutes: pinto bean

marrow bean Notes: These large white beans are said to taste like bacon. They're great pureed in soups.
Substitutes: navy bean (smaller and less flavorful than marrow)
Mexican black bean See black bean.

mortgage runner bean = mortgage lifter bean Notes: These beans

have a rich, creamy consistency that works well in soups and
casseroles. Substitutes: Great Northern bean OR navy bean OR
cannellini bean

mung bean = mungo bean = mung pea = green gram Notes:

Whole mung beans are small and green, and they're often sprouted
to make bean sprouts. When skinned and split, the beans are flat
and yellow, and called moong dal. Substitutes: pigeon pea

navy bean = Yankee bean = white pea bean = pearl

haricot = Boston bean = Boston navy bean = pea
bean = haricot blanc bean = small white bean =
haricot bean = fagioli Notes: These small white
beans are commonly used to make baked beans, but
they're also good in soups, salads, and chili. They're
relatively difficult to digest. Substitutes: great
Northern bean (larger) OR dried lima beans OR
cannellini OR flageolets

pea bean See navy bean.

pearl haricot See navy bean.
pink bean See chili bean.

pinto bean Equivalents: 1 pound of dried beans = 2

cups dried beans = 6 cups of cooked beans Notes:
The dried beans are beige with brown streaks, but they
turn a uniform pinkish-brown when cooked. They're
often used to make refried beans and chili.
Substitutes: chili bean OR rattlesnake bean OR red
kidney bean OR anasazi bean (sweeter than pinto) OR
Roman bean OR borlotti bean OR cranberry bean
(larger) OR azuki bean

rattlesnake bean Equivalents: One cup dried beans

= 2.5 cups cooked beans Notes: A pinto bean hybrid,
the rattlesnake bean gets its name from the way its
bean pods twist and snake around the vines and poles.
These beans are great for making chili, refried beans,
soups, or casseroles. Substitutes: pinto bean OR chili
bean OR red kidney bean

red ball bean = frijo bola roja

red bean = small red bean = Mexican red bean Notes:

These are similar to red kidney beans, only smaller, rounder,
and darker. In the Southwest, they're often used to make
refried beans and chili. In Louisiana, they're used to make the
classic red beans and rice. Substitutes: pinto bean (Good for
making refried beans and chili.) OR red kidney bean (These are
larger, but they're good for making red beans and rice.) OR
azuki bean
red eye bean See European soldier bean.

red kidney bean = rajma Notes: These

gorgeous and versatile beans are often used in
chili, refried beans, soups, and salads.
Substitutes: red bean OR pinto bean OR chili
bean OR Tolosana bean OR azuki beans OR
Roman bean

red Oriental bean See azuki bean.

rice bean Notes: These tiny beans don't require

soaking and cook in just 15 minutes. Some cooks
use them instead of rice to make risotto.
Substitutes: rice OR lentils

saluggia See cranberry bean.

scarlet runner bean = runner bean

Equivalents: One cup dried beans = 3 cups
cooked beans. Notes: These large beans are very
flavorful, and they work well in salads or as a side
dish. Young pods can be cooked and served like
green beans. Substitutes: lima beans OR Great
Northern bean

shell bean 1. cranberry bean 2. dried beans

soya bean See soybean.

soybean = soy bean = soya bean Notes: This nutritional

powerhouse is extremely versatile--it's used to make salad oil, tofu,
soy sauce, meat analogs, soy milk and cheese, and many other
ingredients. The actual beans need to be soaked a long time and
are somewhat hard to digest, but they're extremely nutritious.

Spanish black bean See black bean.

Spanish Tolosana bean See Tolosana bean.

Steuben yellow bean = Steuben yellow eye bean =

butterscotch calypso bean = molasses face bean = Maine
yellow eye Notes: This heirloom bean is sometimes used to
make Boston baked beans. Substitutes: navy bean OR great
Northern bean

Swedish brown bean Notes: These pretty brown beans are

especially good in soups. Substitutes: cranberry bean OR
pinto bean

tepary bean = tapary bean = moth dal Shopping hints:

This was a staple of Native Americans in the Southwest. It's
good for making refried beans and chili. Look for it in health
food stores. Substitutes: navy beans OR pinto bean

Tiensin red bean See azuki bean.

Tolosana bean = Spanish Tolosana bean =

Prince bean Notes: These beans are
especially good in seafood dishes.
Substitutes: red kidney beans OR azuki
beans

tongues of fire bean Equivalents: One

cup dried beans = 3 cups cooked beans.
Notes: This bean is a close relative of the
cranberry bean. Despite its name, it's not hot
at all. Substitutes: cranberry beans

trout bean = Jacob's cattle bean = forellen

bean Notes: This German heirloom bean is
relatively sweet. It's especially good in
soups and casseroles.

turtle bean See black bean.

vallarta bean Substitutes: navy bean

wax bean See lima bean.

whit bean = dermason bean

white kidney bean See cannellini bean.

white pea bean See navy bean.
Windsor bean See fava bean.
Yankee bean See navy bean.

yellow Indian woman bean Substitutes: pinto bean