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With a rich, creamy texture cannellini are one of the few beans that keep their shape with cooking so make a great additional to salads and to Slow Food recipes

The husked split black chickpea with an irregular surface and slightly nutty flavour. High in protein and widely used in Indian cuisine especially in its namesake recipe “channa dahl”.

Also known by their American name, garbanzos, chickpeas have an irregular shape and earthy colour. They are very popular in Middle Eastern and Indian cuisines and lend a nutty taste to all dishes they are added to.

Split broad beans have a nutty flavour and are used in Mediterranean cuisines to make falafel and vegetable patties. They can also be added to soups and stews to thicken their consistency

The main ingredient of the Maltese dip “bigilla” it is also commonly used in Egyptian cooking in salads, soups and patties.

Lentil soup is not lentil soup without these khaki green coloured lentils. They hold their shape with cooking and are used in most soups that demand for lentils

Mostly used for sprouting and in traditional dhal recipes, these tiny green mung beans are very easily digested. They also make a delicious addition to Asian style soups and casseroles.

Much smaller in size than cannellini beans, haricot beans are the most common beans used in tinned baked beans. They are also used in soups and stews especially tomato based ones

These sweet tasting large beans can be enjoyed as a salad simply served with a drizzle of extra virgin olive oil, lemon and chopped fresh mint; or added to soups and cassoulets for more sustenance