Oatmeal Farm Network | Legumes Varieties

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Legumes Plant Types

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Black Beans (19 Varieties)
A small, black legume with a soft texture, serving as a staple in Latin American and Caribbean cuisine.

Chickpea (6 Varieties)
A round, beige-colored legume with a nutty texture, forming the foundation of dishes like hummus and falafel.

Fava Bean (14 Varieties)
A large, flat legume with a dense texture and earthy flavor, eaten as a vegetable or processed into flour.

Fenugreek (10 Varieties)
A legume with small, white flowers and pods containing edible seeds.

Green Bean (11 Varieties)
Various cultivars of Phaseolus vulgaris, an annual herbaceous plant grown for its edible pods.

Green Peas (15 Varieties)
A sweet, green legume with tender seeds, harvested from pods and enjoyed fresh, frozen, or cooked.

Kidney Beans (17 Varieties)
A common bean named for its distinctive kidney-like shape, widely used in chili and other hearty dishes.

Lentil (8 Varieties)
A small, disc-shaped legume with a mild, earthy flavor, cooking quickly and serving as a high-protein staple.

Lima Beans (10 Varieties)
A legume with large, flat seeds, known for their distinct starchy texture and a mild flavor.

Mung Beans (11 Varieties)
A small, green legume used in Asian cuisines, valued for its role in sprouts, savory pancakes, and stews.

Navy Bean (8 Varieties)
Phaseolus vulgaris, a variety of common bean, grown for its small, white, edible seeds.

Peanut (31 Varieties)
An oilseed legume that grows in pods underground, prized for its crunchy texture and use in snacks and butter.

Peas (37 Varieties)
A cool-season legume that produces small, round, green seeds in pods, eaten fresh or cooked.

Pinto Beans (16 Varieties)
A beige-colored legume flecked with reddish-brown spots, becoming solid pink when cooked, a staple of Mexican cuisine.

Soybeans (17 Varieties)
A versatile legume grown for its oil and protein-rich seeds, a foundation for tofu, soy milk, and many other products.