Legumes

Yellow split peas are a traditional legume widely used in comfort foods like soups, dals, and stews. With their mild earthy flavor and creamy texture once cooked, they make an excellent base for hearty meals. Naturally low in fat, cholesterol-free, and high in fiber, they provide sustained energy and essential nutrients.

Green split peas are slightly sweeter than their yellow counterparts and bring a fresh, vibrant flavor to dishes. They are a staple in thick, hearty soups, stews, and even veggie patties, offering an excellent source of protein, fiber, and minerals.

Chickpeas, also known as garbanzo beans, are one of the most popular legumes in the world. With their nutty taste and grainy texture, they are the star ingredient in hummus, falafel, curries, and salads. Packed with plant protein and fiber, they are a staple for anyone seeking nutritious, filling meals.

Green lentils are firm, peppery, and hold their shape well after cooking. They are commonly used in warm salads, pilafs, stews, and veggie bowls due to their distinct earthy flavor and high protein content.

Red lentils are mild and cook quickly, breaking down into a creamy consistency. They’re perfect for soups, curries, and stews where a smooth, thick base is desired.

Red kidney beans are known for their bold flavor, firm texture, and vibrant color. Commonly used in chili, curries, and stews, they hold their shape well even with long cooking times. They are nutrient-dense, providing fiber, plant protein, and iron.

Light red kidney beans are similar to the dark variety but slightly milder in flavor and softer in texture. Their subtle taste makes them ideal for soups, salads, casseroles, and slow-cooked dishes.

White kidney beans, also called Cannellini beans, have a creamy texture and mild, nutty flavor. They are especially popular in Mediterranean and Italian cooking, often found in soups, salads, and dips.

Black Turtle Beans are small, shiny legumes popular in Latin American, Caribbean, and Southwestern cuisines. Known for their dense texture and mildly sweet, earthy flavor, they’re perfect in burritos, soups, rice dishes, and stews. They hold their shape well and are a reliable source of nutrition.

Navy Beans are small, creamy-white legumes known for their mild flavor and smooth texture. Often used in baked beans, soups, and stews, they absorb seasonings well and provide a comforting, hearty base in many traditional dishes.

Blackeye Beans, or black-eyed peas, are pale legumes with a distinctive black “eye” marking. Popular in Southern, African, and Indian cuisines, they have a mild flavor and creamy texture that makes them perfect for curries, soups, and salads.

Yellow Whole Peas are mildly flavored legumes with a starchy texture and golden color. They are often used in traditional soups, dals, and stews, offering a filling and budget-friendly source of nutrition.

Romano Beans, also called Italian flat beans, are broad, meaty legumes cherished in Mediterranean kitchens for their rich texture and earthy flavor. Their flatter, wider shape allows them to soak up sauces and spices beautifully, making them a staple for hearty stews, braises, and rustic dishes.

Pinto Beans are one of the most popular beans in the Americas, known for their speckled beige and brown skin that turns creamy when cooked. They carry a mild, earthy flavor that blends beautifully in Mexican dishes, soups, and refried bean recipes.

Small Red Beans are vibrant, deep red legumes with a subtly sweet taste and firm texture, often compared to kidney beans but smaller in size. They’re a favorite in Caribbean and Latin American cuisines for their ability to hold shape in cooking.

Large Lima Beans, often called butter beans, are prized for their smooth, creamy texture and subtle buttery flavor. Their large, flat shape makes them ideal for slow-cooked dishes and hearty casseroles.

Great Northern Beans are medium-sized white beans known for their mild flavor and smooth texture. They easily absorb spices, making them excellent in soups, casseroles, and baked bean dishes.

Soya Beans are nutrient-dense legumes celebrated worldwide as a powerhouse of plant-based protein. They serve as the base for soy milk, tofu, and countless vegetarian and vegan dishes.

Pink Beans are medium-sized, oval-shaped legumes with a pale rosy color and a smooth, meaty texture. They have a delicate, nutty flavor and are popular in Latin American and Caribbean dishes.

Adzuki Beans are small, red legumes with a naturally sweet, nutty flavor, often used in Asian cuisines. They’re popular in soups, stews, and even desserts due to their unique taste.

Whole green peas are naturally rich, protein-packed legumes that have been a staple in nutritious diets for centuries. With their earthy flavor and firm texture, they’re perfect for soups, curries, and salads. Dried and unhulled, these peas retain their nutrients and fiber, offering a wholesome alternative to processed ingredients.

Brown lentils are a nutritious, protein-rich legume known for their earthy flavor and versatility in everyday cooking. They cook quickly and retain their shape, making them perfect for soups, stews, curries, and warm salads. Naturally rich in fiber, iron, and essential minerals, brown lentils support heart and digestive health while keeping you full and energized throughout the day.

Eston green lentils are small, firm, and packed with nutrition. They have a mild, peppery flavor and hold their shape beautifully when cooked, making them ideal for salads, curries, and side dishes. High in protein, fiber, and essential nutrients, these lentils are a powerhouse for energy and long-lasting fullness, supporting heart and digestive health with every serving.

Whole moong beans, also known as green gram, are one of nature’s most versatile and nutritious legumes. They are packed with protein, fiber, and essential nutrients that support overall health and wellness. Their mild flavor and tender texture make them a perfect ingredient for both traditional and modern dishes.

Pigeon peas are a nutrient-rich legume cherished for their earthy flavor and versatility. Packed with plant-based protein, fiber, and essential minerals like iron and magnesium, they make a wholesome addition to balanced mealsWhether used in soups, stews, or traditional dals, they bring warmth, nourishment, and comfort to every dish.