Beans are a powerhouse of nutrition, providing high-quality plant protein, fiber, and essential nutrients like iron, potassium, and antioxidants. Available in a wide range of varieties—including kidney, black, pinto, and white beans—these legumes are a fundamental ingredient in global cuisines, from Latin American and Mediterranean to Asian and African dishes. Their ability to absorb flavors makes them ideal for soups, salads, stews, and side dishes. Beans are also known for promoting heart health, stabilizing blood sugar, and supporting digestive wellness.

White Bean

Cranberry Bean

Red Kidney Bean

Black Bean

Pinto Bean

A creamy and delicate-textured legume, rich in protein and fiber. White beans absorb flavors well, making them ideal for soups, purees, casseroles, and Mediterranean-style dishes. They are an excellent plant-based source of iron and antioxidants.

A firm and meaty-textured bean with a deep red color and robust flavor. A staple in chili, stews, and Latin American cuisine, kidney beans provide a rich source of plant-based protein, iron, and complex carbohydrates.

A protein-packed legume with a slightly sweet and earthy taste. Black beans are commonly used in Latin American, Caribbean, and Southwestern dishes, including burritos, soups, and salads. They are high in fiber and essential nutrients that support heart health.

A beautiful, speckled bean with a creamy texture and mild, nutty flavor. Cranberry beans are widely used in Italian, Portuguese, and South American cuisine for soups, stews, and side dishes. They are an excellent source of protein and folate.

A popular bean in Mexican and Southwestern cuisine, known for its creamy texture and mild flavor. Pinto beans are perfect for refried beans, soups, and burritos, offering a rich source of fiber, protein, and antioxidants.