Popular throughout Asia, petite, ruby red Adzuki beans are often served with rice. For a simple and tasty dish combine beans with sushi rice and a sprinkling of sesame salt. Enjoy as a kid-friendly after-school snack or vegetarian main course wrapped in toasted nori seaweed.
Cultivated by Native Americans, the name Anasazi® comes from the Navajo word "ancient ones." The bean's handsome dappled burgundy and cream patterns resemble the markings on Jersey cows. A side serving of fresh salsa compliments Anasazi’s pleasing texture and sweet flavor. Substitute for pinto beans in any recipe.
Limas, also known as butter beans, are named after the city of Lima, Peru and are an ancient legume thought to be cultivated in North American around 1300s. Ivory colored, flat and kidney-shaped, limas have a creamy texture and delicate, buttery flavor.
Pale creamy-white with a prominent charcoal spot, Black Eye beans are native to Africa. Brought to America in the 1600s and also known as cowpeas, Black Eyes have a high nutritional value and are traditionally prepared southern-style (for good luck at New Years) with pork, onion, chili and greens.
A favorite in South and Central American, Caribbean, and American Southwest cuisine, black turtle beans have a mild, sweet, earthy flavor that combine well with assertive seasonings like chili peppers and cumin. Use in spicy soups, stews and casseroles.
Also known as Yin/Yang bean, Calypso, is a dramatic black and white heirloom with a distinct potato flavor and smooth, creamy texture. Enjoy in soup or side dish garnished with crisp bacon, sour cream and salsa - like baked potato with a twist!
Originally cultivated in Argentina and beloved in Italy, Cannellini beans are also known as white kidney beans. With a mild, nutty flavor and creamy texture, these ivory legumes are versatile - enjoy in soups, salads and pasta dishes.
Chana Dal is a small pea, peeled and cut in half. Brought to India from ancient Greece, Chana dal is a staple of Indian and Pakistan cuisine. Delicious in soups and stews because it thickens when cooked, its mild, yet meaty taste combines well with pungent spices.
The alluring burgundy mottled, chestnut-flavored Christmas Lima is part of Peru's heirloom bean lineage. Serve cooked limas as an appetizer, side dish or main course embellished with butter, garlic and fresh parsley.
Used in Italian, Spanish and Portuguese cuisine, Cranberry beans are plump and pale pink with maroon markings. They have an appealing sweet mild flavor and are a hearty addition to soup, salads, pasta dishes, and casseroles.
The name, Dapple Grey, most likely comes from the mottled grey coat of a cowboy's horse. A filling legume that turns pale tan and creamy when cooked, Dapple Grey heirlooms are ideal for soups.
An ancient legume, dark red kidney beans are cultivated and enjoyed throughout the world. Kidneys are versatile and hold their shape when cooked; their earthy color, dense texture, and rich meaty flavor are suitable for both hot and cold dishes.
Pure ivory with coffee-colored markings, European soldier beans are known as New England's finest baking beans. The beans absorb all the rich flavor of traditional sweet and savory baking sauces.
A legume enjoyed in ancient Persia and Egypt, Fava beans are less well known in America. Often pureed and used as a dip, Fava's earthy, chestnut-like flavor and dense, floury texture combines well with pungent spices and aromatic herbs.
For French country cooks and Parisian gourmets, Flageolet are a favorite bean. The attractive pale green color and delicate flavor make it a versatile addition to soups, salads and vegetarian dishes. Traditionally, Flageolet is used as an accompaniment to roasted leg of lamb and French cassoulets.
Also known as chickpeas, garbanzo beans are consumed worldwide. The legumes firm texture and nutty flavor - somewhere between chestnuts and walnuts - is an ideal base for soups, stews, salads, and purees. Garbanzos can also be fried, roasted and ground into flour.
As part of the white bean family, Great Northern was grown in the Americas before Europeans arrived. Delicious in casseroles, soups and salads, Great Northern mild flavor and mealy texture is ideal with aromatic herbs and pungent spices.
Light Red Kidney
A pretty rose-colored legume, light red kidney has the same hearty flavor and dense meaty texture of its red cousin. Combine with pungent spices in Southwest dishes.
Lima - Large
Limas, also known as butter beans, are named after the city of Lima, Peru and are an ancient legume thought to be cultivated in North America around 1300s. Cream-colored, flat and kidney-shaped, large limas have a creamy texture and buttery flavor.
Lupini - Extra Large
Once popular throughout the Roman Empire, today yellow Lupini beans are enjoyed as a snack food in Mediterranean and Latin American countries. The beans are edible only after soaking for several days in salted water.
Orca beans, named after black and white killer whales, are as lovely as they are tasty. Piquant seasonings, such as chili, red pepper and cumin complement Ocra's mild flavor and creamy texture. Use in soups and stews or serve as a side dish.
Pale yellow and oval, Peruano are a favorite legume from Mexico. The bean's creamy texture and slightly sweet flavor is ideal for soups and stews.
Delicate and rosy-colored, pink beans have a refined texture and mild, sweet flavor. Popular in casseroles and soups, pink beans are also delicious served as a savory salad combined with aromatic herbs.
Originally from Central Mexico, but popular throughout the American Southwest, pinto beans have a full-bodied, earthy flavor with a mealy texture. They combine well with chili powder seasoning. Use leftover beans to make refried beans.
A new hybrid of Pinto beans, the name Rattlesnake is derived from the pods which are tightly curled like a resting snake and have markings the same as on the beans themselves. Hearty Rattlesnake beans have a distinctive earthy flavor and fine texture. Use in Southwestern cuisine, including Mexican food, casseroles, stews and dips.
An American heirloom cultivated in the1750's, Scarlet Runner is named after the plants glowing red flowers. The dried bean's coloring - purple with black mottling - make it a standout. Its dense texture and nutty flavor is best enjoyed with a simple enhancement of butter, garlic and fresh herbs.
Shaped like kidney beans except smaller, these mini crimson legumes are also referred to as Mexican red beans. Delicious in soups, salads, chili and Creole dishes, small reds retain their bright ruby color, oval shape, and firm texture when cooked.
Oval and petite with a refined texture and delicate flavor, small whites are part of the larger white bean family. They absorb flavor easily and are ideal for soups, baked beans and herb-infused (rosemary, thyme) salads.
Ivory and coffee-colored with burgundy marking, Snowcap is an especially beautiful heirloom bean. It cooks up plump with a rich, earthy, yet mild flavor and in our recipe simmers with fire-roasted tomatoes creating a thick, smoky, broth.
In India both young children and older adults enjoy easy-to-digest Mung beans. The unshelled whole beans are split in half leaving a delicate green outer skin and pale yellow interior that has more fiber than the hulled variety. Enjoy in soups, stews and salads.
Tongues of Fire
Deep umber and burgundy with light mocha-colored markings, which resemble fire flames, Tongues of Fire beans originated at the tip of South America. Popular in Italy, Tongues of Fire have a fresh flavor and absorbent nature. Serve with savory spices and aromatic herbs in soups, stews and bean salads.
Originally from Germany, but now grown in the U.S., Trout beans, are also know by the name Jacobs Cattle in the northeast. The bean has a striking maroon and ivory coloring and a smooth, creamy texture and mild flavor making it ideal for soups.
Extra-large and plump with a creamy texture, White Emergo are also known as sweet white runner beans. Popular in French cuisine, try combining cooked Emergo with savory herbs, fruity olive oil, sea salt and lemon.
Related to the kidney bean, Yellow Eyes are large and ivory-colored with a lovely mustard splotch radiating from the inner seam. Dated to at least 1860, the old-world legume has a mild flavor and firm texture and is recommended for making New England-style baked beans.
Delicate in taste and size, Black Beluga lentils are named for their caviar-like appearance. Originally from the Middle East, Beluga lentils are now farmed in the western U.S. To enjoy their distinctive flavor, serve simply in soups, salads and side dishes.
Bright yellow Canary lentils are dried legumes stripped of their outer hulls and split. Often used to prepare Dhal, a thick, spicy stew that is a mainstay of Indian, Pakistani and Bangladeshi cuisine, Canaries are a delicious addition to any recipe that calls for creamy lentils.
Robust, earthy flavor and beautiful deep fall-green color make French green lentils - also known as lentilles du Puy - one of the world's finest legumes. Use in soups, salads and side dishes; try French lentils roasted in the oven, rather than watching a pot on the stovetop.
Ivory lentils are black lentils that have had their dark skin removed. Popular in India, white lentils have a mild, flavor and sturdy texture that blend well with savory vegetables and herbs. Ivory lentils can also be ground and mixed with rice.
Enjoyed in North and South American cuisines, large green lentils are hearty and versatile - use in soups, stews and baked dishes. With a satisfying meaty flavor, green lentils provide high-quality protein, fiber, vitamins and minerals to the diet.
A Zursun legacy lentil, petite crimson is smaller and quicker cooking than standard Red Chief lentils. Aromatic and sweet, the lentils turn yellow and creamy when cooked and make an outstanding soup when combined with pungent Indian spices.
Lemony-colored and delicate, petite golden lentils have a sweet flavor and smooth texture. Combine with pungent Indian spices for a delicious vegetarian meal with steamed rice or use as a side dish to meat.
Developed by American plant scientists to cook quickly, Red Chief are lentils that have had their seed coats removed. The legumes hold their shape, if not overcooked, and are excellent in soups and purees. Combine with traditional Indian spices for a satisfying vegetarian meal.
Grown near the Pyrenees in Spain, and for the past 20 years in the United States, Spanish Pardina lentils have a distinctive nutty flavor and creamy texture. The lentils hold their shape and thicken considerably when cooked and are ideal for soups.
Green split peas come from the seedpod of the legume Pisum sativum - commonly referred to as garden or English sweet pea. Cultivated for thousands of years, dried peas are eaten throughout Europe, the Middle East, Asia and the U.S, and are traditionally used to make hearty soups.
Yellow split peas come from the golden-colored variety of garden or English sweet pea. Cultivated for thousands of years, dried peas are eaten throughout Europe, the Middle East, Asia and the U.S. and are traditionally used to make hearty soups.
Chicken Scratch is a Zursun house-made lentil blend. The colorful rainbow heirloom mix can be used in your favorite soup and salad recipes. Also enjoy its pure lentil flavor as a savory side dish.
Desert Sage is a Zursun house-made lentil blend. The earthy-colored heirloom mix can be used in your favorite soup and salad recipes. Also enjoy its pure lentil flavor as a savory side dish.
Zursun's house-made Paris Bistro mix makes an outstanding foundation for a hearty bean soup. Combine with onions, carrots, celery and any vegetables on hand such as: squash, green beans, tomatoes or chard. Serve vegetarian-style or add smoked ham.