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A small dry white, oval-shaped French bean that is most often used to make baked bean dishes. This bean is also referred to as the Boston bean, Boston navy bean, navy bean, fagiloi, haricot blanc (white), or the pearl haricot bean.

A white, kidney-shaped bean with a mild flavor that is available dried or canned. It can be useful in baked bean dishes and soups.

Although it is not yellow in color, this bean does have a multi-colored look, displaying reddish brown and black hues over a white background.

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

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

A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed.

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 spicy, highly seasoned food that may appear similar to a hearty soup at times. Chili is typically made with ground turkey, beef or pork, kidney beans, tomatoes, chiles, and seasonings all cooked in the broth of meat included in the Chili.

An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.