Beans and legumes are staple foods in many cuisines around the world. They are valued for their protein, fiber, and versatility in cooking. Although the terms beans and legumes are often used interchangeably, they are not exactly the same. Legumes refer to the entire plant family, while beans, peas, and lentils are specific types of edible seeds within that family.
Types of Beans
Below is a curated and consistent list of common beans, peas, and lentils in English, grouped by type to make learning clearer and more practical.
Beans
- Kidney bean
- Black bean
- Soybean
- Pinto bean
- Roman bean
- Light red bean
- Aduki bean
- Flageolet bean
- Mung bean
Peas
- Green pea
- Chickpea
- Split pea
- Yellow split pea
- Black-eyed pea
- Marrowfat pea
Lentils
- Red lentil
- Green lentil
- Puy lentil
Types of Beans Examples
Split pea
- A warm bowl of split pea soup is perfect on a cold day.
Red lentil
- Red lentils are often used in soups and Indian dals.
Soybean
- Soybeans are commonly used to make tofu, soy milk, and soy sauce.
Roman bean
- Roman beans are usually steamed or sautéed as a side dish.
Light red bean
- Light red beans are popular in rice and bean dishes.
Black bean
- Black beans are widely used in Latin American cuisine.
Chickpea
- Chickpeas are the main ingredient in hummus.
Mung bean
- Mung beans are often sprouted to make bean sprouts.
Black-eyed pea
- Black-eyed peas are traditionally eaten on New Year’s Day in some cultures.
Kidney bean
- Red kidney beans are commonly used in chili con carne.
Pinto bean
- Pinto beans are frequently mashed to make refried beans.
Green lentil
- Green lentils hold their shape well after cooking.
Green pea
- Green peas are often added to soups, salads, and rice dishes.
Last Updated on February 2, 2026
