Oatmeal Farm Network | Beans Varieties

Acriollado (Venezuelan) Cacao
A Cacao (usually Trinitario) with Criollo-like characteristics from Venezuela.

Adzuki Bean
A small, reddish-brown bean with a sweet, nutty flavor, widely used in East Asia for sweet pastes and desserts.

Arriba (Coastal Ecuador) Cacao
A regional designation for Cacao from the coast of Ecuador, often with floral notes.

Arriba (Nacional) Cacao
A regional and flavor designation for fine aroma Cacao (Nacional type) from Ecuador.

Arriba Esmeraldas (Nacional) Cacao
A fine flavor designation for Nacional-type Cacao from the Esmeraldas region of Ecuador.

Black Bean
A small, shiny black bean with a rich, earthy flavor and velvety texture, essential in Latin American and Caribbean cuisine.

Black-Eyed Pea (Cowpea)
A heat-tolerant Southern US and African staple (Vigna unguiculata), known for its distinct black mark and earthy flavor, often used in Hoppin' John.

Bulk Ghana (Forastero) Cacao
High-volume, standard-grade Forastero Cacao from Ghana, the basis for most common chocolate.

Bulk Ivory Coast (Forastero) Cacao
Major commercial Cacao from Ivory Coast, used for mass-market chocolate.

Cacao Acriollado
A type of Cacao (usually Trinitario) with Criollo-like characteristics, often grown in Venezuela and Peru.

Cacao Bean
The seed of the Theobroma cacao tree, fermented, dried, and used as the source for all chocolate, cocoa powder, and cocoa butter.

Cacao Criollo
The rarest and most prized Cacao variety, known for its delicate, complex, and nutty flavor with low bitterness.

Cacao Forastero
The most common and highest-yielding Cacao variety, known for its robust, classic "chocolate" flavor.

Cacao Liquor (100% Cocoa Mass)
The thick, paste-like liquid resulting from grinding roasted Cacao nibs; the pure, unsweetened essence of the Cacao bean.

Cacao Pod Husk
The outer shell of the Cacao pod, often used to make a mild, chocolate-flavored tea or as a component in compost.

Cacao Trinitario
A natural hybrid of Criollo and Forastero, combining hardiness with finer flavor notes.

Calypso
Calypso beans are a striking heirloom variety with a large black spot on a white background (resembling the Ying-Yang symbol). They possess a rich, earthy flavor and a silky, non-starchy texture, excellent for salads and slow-cooked dishes as they hold their beautiful shape.

Cannellini Bean
A large, white kidney-shaped bean prized in Italian cuisine for its delicate flavor and soft, creamy texture.

Chickpea (Garbanzo)
A globular, nutrient-dense legume (Cicer arietinum), a staple in Middle Eastern, Mediterranean, and Indian cuisine; used whole, ground into flour (Besan), or in hummus.

Christmas Lima Bean
A striking heirloom Lima bean, large with maroon and cream-colored marbling and a rich, chestnut-like flavor.

Chuao (Criollo-Trinitario) Cacao
A historical designation for fine Criollo-Trinitario Cacao from the Chuao region of Venezuela.

Chuao (Venezuela) Cacao
A historical designation for fine Cacao from the Chuao region of Venezuela (duplicate of 4754).

Coffee
The seed of the coffee plant, roasted and ground to make the beverage.

Dutch Brown
Dutch Brown beans are small, oval, light brown beans traditionally used in the Netherlands for stews, soups, and thick porridges. They have a mild, earthy, and subtly sweet flavor, and break down well during cooking, lending a creamy thickness to dishes.

Ecuador (Forastero) Cacao
Forastero Cacao grown in Ecuador, often blending with the local Nacional variety.

EET-100 (Trinitario) Cacao
A popular Trinitario clone used in Central America for high yield and good flavor.

Fava Bean
A large, flat, temperate-climate bean (Vicia faba) typically eaten while still green and tender.

Fava Bean (Broad Bean)
A large, flat, temperate-climate bean (Vicia faba) typically eaten while still green and tender, common in Mediterranean and Middle Eastern cooking (e.g., Ful Medames).

Flageolet Bean
A small, pale green French kidney bean variety (Phaseolus vulgaris) prized for its delicate flavor and creamy texture; often served with lamb.

Flor de Mayo Bean
A popular Mexican bean with a pinkish, mottled skin and creamy texture.

Great Northern Bean
A medium-sized white bean with a delicate, nutty flavor, commonly used in soups, stews, and casseroles.

ICS-1 (Trinitario) Cacao
A specific, early-generation Trinitario clone from Trinidad, prized for its strong flavor.

ICS-1 (Trinitario) Cacao
A specific, early-generation Trinitario clone from Trinidad (duplicate of 4755).

Jacobs Cattle
Jacob’s Cattle beans are plump, kidney-shaped heirloom beans with deep reddish-brown and white mottling (similar to Red Speckled). They have a rich, hearty flavor, cook quickly, and are valued for their creamy texture, making them ideal for chili, soup, and baking.

Kidney Bean
A large, kidney-shaped bean with a hearty, robust flavor and firm texture, commonly used in chili and cold salads.

Large White Lima Bean
A variety of Lima bean characterized by their broad, flat shape and pure white color.

Liberica Coffee
A rare coffee species known for its strong body and intensely smoky, woody, and slightly floral aroma.

Lima Bean
A large, flat bean (Phaseolus lunatus) known for its distinctive, slightly starchy flavor and buttery texture; often used in succotash and casseroles.

Madagascar (Trinitario) Cacao
Trinitario Cacao from Madagascar, known for developing a distinct, natural red-fruit/citrus acidity.

Marañon (Peru) Cacao
A rare genetic strain of Cacao from Peru, known for its mix of white and purple beans.

Mayocoba
Mayocoba beans (also called Peruano or Canary beans) are small, pale yellow beans with a thin skin. They have a mild, buttery flavor and a creamy texture, making them highly versatile for Mexican and South American recipes, easily substituting for Great Northern or Navy beans.

Mung Bean
A small, green legume (Vigna radiata) primarily used in Asia for sprouting, but also cooked whole or processed into noodles and sweets.

Nacional (Ecuador) Cacao
An heirloom Cacao variety from Ecuador known for its exceptional, fine floral aroma.

Navy Bean
A small, oval, white bean that breaks down easily when cooked, commonly used for thickening soups and making baked beans.

Ocumare 61 (Criollo) Cacao
A specific, high-quality Criollo clone from Venezuela, known for its complex flavor.

Orca -Rocquencourt
Orca (or Rocquencourt) beans are a small heirloom variety with a striking black and white pattern. They have a rich, buttery flavor and a soft, meaty texture, ideal for salads or simple side dishes where their distinctive appearance can be highlighted.

Orca Bean
A striking heirloom bean with a black and white pattern and a rich, buttery flavor.

Perla Bean
A general category referring to small, pearl-like white beans.

Pink
Pink beans are small, oval beans with a uniform pale reddish-pink color. They have a meaty texture and a mild, delicate flavor, making them popular in Caribbean and Southwestern US cooking for soups, purees, and, notably, Puerto Rican dishes (habichuelas rosadas).

Pinto
Pinto beans are medium-sized, oval beans characterized by their pink and brown mottled (painted) exterior, which turns uniform pale brown when cooked. They are the most popular bean in the US and Northern Mexico, known for their earthy flavor and creamy texture, ideal for mashing into refried beans.

Pinto Bean
A medium-sized, mottled bean, ideal for refried beans.

Porcelana (Criollo) Cacao
A rare, high-quality, white-beaned cultivar of Criollo Cacao known for its extremely fine, delicate flavor.

Robusta Coffee
The second most popular coffee species, known for high caffeine and bold, earthy flavor.

Runner Bean
Phaseolus coccineus, known as runner bean, scarlet runner bean, or multiflora bean, a plant in the legume family.

Soldier
Soldier beans are a classic New England heirloom variety known for a distinctive reddish-brown "soldier" pattern around the hilum (eye). They have a subtle, sweet flavor and a creamy texture, making them excellent for baking and traditional bean pots.

Soybean
A high-protein, oily legume (Glycine max) native to East Asia, used for milk, oil, tofu, and fermented products (e.g., soy sauce, tempeh).

Tepary Bean
Phaseolus acutifolius, the tepary bean, a highly drought-resistant legume native to the southwestern United States and Mexico.

Tongues of Fire
Tongues of Fire (or Fagioli di Lamon) are large, plump beans with bright red streaks on a creamy background. They have a rich, chestnut-like flavor and a creamy texture, making them prized in Italian cuisine, often used in rustic soups and stews.

Tumaco (Colombia) Cacao
A high-quality regional Cacao from Tumaco, Colombia, known for deep chocolate and earthy notes.

Urad Bean
The black gram or urad bean, a type of bean grown in South Asia; the whole bean is often sold as black gram.

Yellow Eye
Yellow Eye beans are creamy white beans with a distinct yellow/gold patch around the inner curve. They hold their shape well and have a subtle, sweet flavor and a dense, meaty texture, making them excellent for soups and, traditionally, New England baked bean recipes.

Beans Ingredient Types