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A small snap green or yellow bean that is long and straight in shape, tender in texture, yet crisp and very tasty.

A popular type of small bean with a cream-colored flesh and black skin that has a slightly sweet flavor and a mealy texture.

A small, oval bean, reddish-brown to maroon in color, and native to China. It is usually sold in a dried form, but can also be purchased as a paste or flour.

Also known as a chickpea, a garbanzo bean is a round, tan-colored legume with a slightly nutty flavor.

A variety of flour that is most often used in East Indian cooking. Garbanzo beans, also known as chickpeas, are processed into a flour that is very similar to millet providing a rich sweet flavor to baked foods.

A coagulation of the milky liquid that is extracted from soybeans. A soft, cheese-like substance, more popularly known as tofu.

Terms that are used to describe many different types of dried beans, lentils, peas, or pulses. Hindu in origin, the terms typically pertain to split and most often skinned varieties of beans, lentils, peas, and pulses.