Baby Lima Beans: This small, flat, oval bean is at home in any land. In the Orient, its ground up to make confections. Others like it whole, savoring its delicate flavor.

Blackeye Peas: This cream-colored small beans with a black eye has a distinctive flavor. It's soul food down South and is becoming popular from border to border as Yankees and Westerners teach it tasty new tricks.

Dark Red Kidney Beans: Distinguished for its bright maroon color, good size and firm texture, its found in all the best salad bars. It makes any salad bright and hearty.

Garbanzo Beans: The Spaniards named it "garbanzo", it's a chic (k) pea in many lands. In the U.S., it's golden color adds sunshine and flavor to any mixed bean salads.

Large Lima Beans: Born high in the Andes, and now a naturalized Californian; this large, flat, buttery bean stars with pork and spicy seasonings. It also performs well with just butter and salt.

Light Red Kidney Beans: This lighter version of the dark kidney rates standing ovations from those who savor its performance in chili, salad, soup and refried beans, and in Creole recipes with rice and shrimp.

Pink Beans: Folks say this petite bean is the purest thing that ever came out of prairie country. It's at home on the range in a bowl of Texas chili and holds its shape all dry in a hot chuck wagon bean pot.

Small White Beans: The blue bloods of old Boston made this compact bean famous all over the world as the "New England Baked Beans". It's also perfect in any other dish calling for a navy or pea bean.

Pinto Beans: Famous for its zesty "South of the Border" uses, this ever popular bean plays an important part in tacos, burritos, tostadas, and chili.

To view a complete list of more beans and peas click here.