As someone who cooks a mostly vegetarian diet, I rely on beans more than almost any other pantry ingredient. From cannellini and kidney beans to lentils and chickpeas, each variety brings something different to the table. But with so many varieties lining grocery store shelves, it raises an interesting question: does it really matter which bean you use?
The short answer is yes.
While beans may seem interchangeable at first glance, each variety brings its own texture, flavor, and strengths to the table. Some hold their shape beautifully in soups, while others practically beg to be mashed into dips, burgers, or desserts. And when it comes to dried versus canned? My choice is usually less about culinary philosophy and more about what’s in the pantry and how much time I have before I need the beans.
With so many options available, figuring out which bean works best for which recipe can feel surprisingly complicated. Consider this your guide to navigating the wonderful world of beans—and finding the right one for every meal.
Spilling the Beans
Pinto bean: Pinto beans are small, speckled beans. These beans are the most widely eaten in the United States. They have an earthy flavor and take on the flavors of the other ingredients. Pinto beans are good for mashing into refried beans and eating whole.
Navy beans: Navy beans are small white ovals. They got their name from their common place in the pantry of the 20th century Navy. They absorb flavors of other ingredients well. Common dishes for Navy beans are barbecue beans, and Boston Baked Beans.
Kidney Beans: Kidney beans get their name from their shape. They have a meaty, and hearty texture with mild, sweet, and earthy notes. Kidney beans are a common ingredient in chili, three bean salad, and Pasta e Fagioli.
Cannellini Beans: These beans are technically a white kidney bean, which makes them a good substitute. They have a mild flavor and creamy texture. They are good for thickening soups, pasta, and Mediterranean dishes.
Great Northern Beans: Unlike what their name may elude to, these flat and white beans have a light density. They have a creamy and delicate texture. Their lower density makes them good for pureeing and adding to soups and casseroles.
Lima Beans: Also called butter beans, lima beans have a smooth and creamy texture. They are good for slow cooked stews and fresh salads like succotash.
Black Beans: Black beans are sometimes referred to as turtle beans because of their shell-like appearance. Black beans are naturally low in sodium and high in potassium. Black beans are one of the more versatile beans. Plus, their dark color can add a nice punch of color to a dish.
Have you ever considered one bean for use from morning until night? Likely not. If you did, you would find that the black bean is the winner. Here are black beans for breakfast, lunch, dinner, and dessert.
For breakfast try this smoothie packed with iron, potassium, and some sweetness.
Spinach, Black Bean and Banana Smoothie
Active time: 10 minutes
Yield: One serving
2 tablespoons sliced almonds
3/4 teaspoon maple syrup
2 1/4 teaspoons unsweetened cocoa powder
5 oz of fresh or frozen spinach (if using fresh, microwave for 30 seconds
to get it soft)
3/4 cup black beans
1/4 cup milk
1. Mix all the ingredients in a blender. Puree until smooth. Adjust the sweetness to your liking.
Moving onto lunch, black beans serve as the basis for burgers. They travel and store well while also being equally satisfying on a bun as they are on salad. For cooks wanting to get out to the grill, these burgers are grill-able. I made mine by hand, but you can also make use of the food processor.
Black Bean Burgers
Active time: 55 minutes
Cook time: 45 minutes
Yield: 6-7 burgers
4 tablespoons vegetable oil, divided
1 medium onion, finely chopped (about 1 cup)
1 large poblano pepper, finely chopped (about 1 cup)
3 medium cloves garlic, minced
1 canned chipotle chile in adobo sauce, finely chopped, plus 1 teaspoon sauce
1 (15-ounce) can black beans, rinsed and drained or 1 3/4 cups cooked beans
3/4 cup roasted nuts, chopped
1/2 cup finely crumbled feta or cotija cheese
3/4 cup panko bread crumbs
1 large egg, lightly beaten
2 tablespoons mayonnaise
Kosher salt and freshly ground black pepper
6 to 8 hearty hamburger buns, toasted
Toppings: Cheese, sliced tomato, shredded lettuce, sliced onion, pickles
Condiments: ketchup, mustard, mayonnaise
1. Heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add the onion and the poblano and cook. Stir frequently, until softened.
2. Add the garlic and cook, stirring constantly, until fragrant, about 2 minutes.
3. Add the chipotle chile and sauce and cook, stirring, until fragrant, about 30 seconds.
4. Transfer mixture to a large bowl.
5. In another bowl combine the beans, nuts and the bread crumbs.
6. Combine dry mixture with the egg and mayonnaise.
7. Add everything to the vegetable mixture. Mix to combine. Season with salt and pepper.*
8. Form the bean mixture into 6 to 8 patties as wide as your burger buns.
9. Heat 1 tablespoon oil in a large nonstick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, until well browned and crisp on the first side, about 5 minutes.
10. Carefully flip and cook until the second side is browned, about 5 minutes longer, adding cheese if desired.
11. Serve on a toasted bun with your favorite toppings and condiments.
*Patty mixture can be stored after step 5, in an airtight container in the refrigerator, for up to three days at this stage.
Many people think of black beans as fare for Mexican food. Bean there and done that many times! I was looking for something different. I found what I was seeking in fermented black beans. In Chinese cuisine, these are known as Douchi. The beans add a rich, umami flavor to dishes. I used the beans to make Chicken with Black Bean Sauce. I still have the beans left so I will be exploring more uses for this new find.
Time for dessert! What’s better than moist brownies? You wouldn’t even know they were made with black beans.
Black Bean Brownies
Yield: 16 servings
Active time: 10 minutes
Cook time: 30 minutes
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
1 can (15 oz) or 1 3/4 cup of black beans
1 cup granulated sugar
2 large eggs
3 tablespoons vegetable oil
1 1/2 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup walnuts, chopped (optional)
Powdered sugar for dusting
1. Preheat the oven to 350°F. Butter an 8” x 8” baking pan and line with parchment paper so there is an inch overhang on opposite sides.
2. Combine flour, combine flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.
3. In a larger bowl, combine beans, sugar, eggs, oil and vanilla extract.
4. Add the dry ingredients to the wet. Mix until the dry ingredients disappear.
5. Fold in the chocolate chips and nuts, if using.
6. Spread batter evenly into a pan. Top with more chocolate chips and nuts, if desired.
7. Bake for about 30 minutes or until a toothpick in the brownies comes out clean.
8. Use parchment overhang to remove brownies from the pan.
9. When cool, dust with powdered sugar and cut into bars.
Day complete - black beans used for each meal and dessert. While you might not want to do this all in one day, I encourage you to explore the versatility of black beans for yourself. One of these recipes might even be a way to introduce a new food to a picky eater.
If you are looking to explore cooking vegetarian cooking, The Chopping Block has several classes with vegetarian menus coming up:
- Lunch and Learn Demo: Roasted Poblano Quesadillas and Mexican Rice
- Tomato Workshop: Preserving the Season
- Lunch and Learn Demo: Corn Chowder and Caprese Panini
