These are the peas that were traditionally used in England to make the classic “pease porridge” or split pea soup. They cook up into a rich and creamy purée. Instead of the traditional ham bone to season the soup, try onions, carrots, celery, burdock and seitan (wheat meat), miso, or dried (fish) bonito flakes. Creamy split pea purée also may be combined with kanten flakes (agar agar) to make a stunning chilled aspic.

Originally from India, this small khaki green legume can be sprouted, cooked as you would most other beans, or even used to make a delicious type of pasta. A very versitile and delicious bean.

We are pleased to offer domestically grown, organic azuki beans. They are low in fat and high in minerals, like the Hokkaido azuki, but may require slightly longer cooking time. Use as a bean dish, a dessert, combined with brown rice, or to make a rich, sweet soup when cooked with winter squash, onions, celery and corn.

These tiny lentils are a deep green-blue color that cook to a rich, creamy texture in about 45 minutes. They hold their shape perfectly and have a mild flavor.

This variety of lentil is used as a staple food in Indian and Middle Eastern cooking. They do not require soaking prior to cooking. Red lentils may be cooked in soups with vegetables or cooked into a thick puree with a texture similar to mashed potatoes.

This is the most common lentil available in the United States and is the main source of protein in many cuisines worldwide. It is low in fat, high in calcium, iron and complex carbohydrates, with the added benefit of being very easy to digest. These lentils cook in about 45 minutes, making them a quicker alternative to longer-cooking beans. For a delicious grain patty, cook lentils with brown rice, combine with minced vegetables and seeds, shape into patties, and pan-fry.

Most varieties of soy beans are a creamy yellow color. This special type of soy bean has a glossy black skin, while still having a creamy yellow color inside. Black soy beans, cooked by themselves or combined and cooked with brown rice are deliciously sweet. You will agree this is the sweetest bean you have ever tasted.

Organically grown in the United States, these black soybeans taste richer and sweeter than the familiar yellow soybean. Soybeans also are nutrient-rich, higher in protein and mineral content than other beans, high in lecithin, low in saturated fats, and cholesterol-free. Black soybeans, cooked by themselves or combined and cooked with brown rice are deliciously sweet.

Cultivated in China for more than 4,000 years and widely used throughout Asia as a staple food. Highest in protein of all beans, they are used to create a wide variety of soy products such as tofu, soymilk, and tempeh.

Black Turtle beans are small (about the size of a pea), oval and jet black. They have cream colored flesh, a mild, sweet, earthy taste, and a soft texture.

Chickpeas are traditionally grown in the Middle East, Spain (where they are referred to as garbanzos) and other warm countries. Naturally sweet and rich, they are believed to help reduce cholesterol. Chickpeas also are protein-rich, high in minerals and packed full of B vitamins.

This classic red bean is frequently found in Mexican dishes, and most widely used in bean chili. Kidney beans are great cooked with rice or barley as a main dish, and in soups and salads, refried, mixed with grain to make grain burgers or in bean dips and spreads.

Pinto beans are a variety of kidney bean. They have a hearty flavor and are popular as ‘baked beans’ and in bean salads.

Originally from South America, these are sometimes called “butter beans” because of their rich, creamy texture. Great in soups, vegetable dishes and the all-time favorite, succotash.

A small, white bean sometimes called the pea bean or Boston beans, these were traditionally used to make Boston baked beans. Great in soups, minestrone, salads, dips and spreads.