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Black lentils have a rich, nutty flavor, and many cooks consider them the best lentil. They have thicker shells than most lentils, so they hold their shape when cooked instead of turning into mush.

Garbanzo beans (also called chickpeas) are a good source of protein and fiber. They are perfect for making falafels, hummus, salads, soups, and side dishes.

This small, creamy white bean is an ever-popular addition to soups and stews—a distinction owed partly to its delicate flavor and smooth texture; it compliments many dishes without overpowering other flavors or drawing too much attention to itself, making it a great choice for “stretching” a meal to feed more people.

Green lentils are a versatile legume known for their peppery flavor and firm texture, making them ideal for salads, stews, and side dishes. They are also a great source of protein, fiber, and essential nutrients such as iron and folate, supporting a healthy and balanced diet.

Kidney beans are large and reddish, with tough skin, rich flavor, and a satisfying meaty texture. They’re also a rich source of protein, fiber, folate, iron, and phosphorus.

Often used to make refried beans. Part of the kidney bean family. Excellent replacement for kidney beans in chili.

Red lentils are milder in flavor than darker varieties. They also cook more quickly and form a puree readily, making them ideal for loaves and burgers.

A delicious combination of onions, carrots, and other vegetables, this is the perfect mix for camping, backpacking or tossing together a flavorful soup quickly.