Adzuki beans are commonly used in Asian cuisine; simmer with lentils & vegetables for a hearty stew, or add cooked adzukis to stir fry recipes.

Cannellini beans have a nutty flavor which is wonderful in pasta e fasolia, minestrone soup & hearty stews.

Chana Dal are small peas which are peeled & cut in half. When cooked they lose their shape & are excellent for thickening soups & stews. Typically used with curry, they can be seasoned with many different herbs.

Flageolet beans have a delicately tender texture with a light & fresh taste. Cooked flageolet beans, tossed with lemon & fresh herbs is a delightful side for fish, meat or poultry dishes.

French Green lentils texture is a bit firmer than most other lentils, holding their shape well when cooked. The quick cooking & nutritious nature of lentils make them an obvious choice for winter soups.

Lupini Beans are often found at Italian fairs and are served as an appetizer at Spanish beer halls. Lupini Beans have a sweet flavor, firm texture. This is a very versatile bean, high in protein. Eat these beans by themselves, cooked, chilled & lightly salted, as a snack; or use them in cold or hot salads.

Pinto Beans are 'the' bean for refried beans & frijoles. Its mild flavor makes this bean very versatile. Use Pintos in dips, bean salsas, chili, stews & soups.

The Calypso Bean is a dramatic & beautiful heirloom bean, with a silky smooth texture & mild flavor, this bean is sure to look great on any plate. Calypso Beans are a delicious addition to pasta salads, soups casseroles & stews and when combined with cooked rice make a wonderful stuffing for vegetables.

Mung beans have a sweet flavor & soft texture. A traditional ingredient in Indian cooking often used in curries, mung beans can also be sprouted & added to salads & sandwiches. To sprout, place beans between layers of damp cheesecloth, place in a dark place for about 2 days.