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Also known as the black turtle bean, the black bean is basically synonymous with Latin American cuisine, and is usually served with rice. These versatile beans are packed with protein and serve as a great accompaniment to soups, salads, tacos and more.

These black beans are a high source of protein, B vitamins, magnesium and zinc. Add them to salads or soups for a hearty and healthy meal.

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 delicious blend of pinto beans, small red beans, and pink beans isn’t just a great source of protein and dietary fiber—it also provides a wealth of vitamins and minerals, including phosphorus, magnesium, manganese, iron, calcium, potassium, and folate (vitamin B9). Mixing different beans means you get all the nutrients and flavors of each bean!

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.

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.

Our mixed bean soup mix is great as a soup base, or ladled over steamed rice or your favorite grain. Season to taste; we recommend experimenting with different spices to find the best flavor accents for this delicious legume blend!

Mung beans, also known as Chinese bean sprouts, are small, plump, and range from bright green to a dusky olive. You can cook them whole like other beans, but they really shine when sprouted—in fact, they’re second only to alfalfa in terms of popularity among home growers.

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 crunchy roasted chickpea snack dusted with sea salt.

Green split peas are the mature form of green peas: the dried seeds of peas are peeled and then split, increasing the surface area of the pea. As a result, split peas don’t need to be soaked and they cook more quickly than whole peas.

Yellow split peas are the mature form of yellow peas: the dried seeds of peas are peeled and then split, increasing the surface area of the pea. As a result, split peas don’t need to be soaked and they cook more quickly than whole peas.

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