Dry Edible Beans
Dry edible beans were originally domesticated in South America more than 7,000 years ago, eventually spreading north through Mexico and across most of the United States. Once mature, the bean plants remain in the fields until they are dry and their moisture content is optimal for harvesting. When the beans are cut, they are left in windrows to continue drying before a combine picks them up and separates the pods. Finally, the beans are sold to processors for storage, packaging, and sale.
Former Senator Ben Nelson stated, "The USDA says Nebraska accounts for the majority of the U.S. Great Northern crop which means if you’re eating baked beans in Boston, Senate Bean Soup in Washington, a cassoulet in Paris, a vegetarian stew in San Francisco, or white bean chili in Dallas, and they’re made with Great Northern Beans, chances are they were grown in Nebraska."
You might be surprised to learn that not only are green beans and dry edible beans related, they are the very same species, Phaseolus vulgaris. We call them all "beans" but, technically, the pod contains the seeds; it's just that green beans have such tiny seeds they're not worth harvesting, so we eat the pod, too. Soy beans are from Asia and are not dry edible beans, but an entirely different species, Glycine max.
Pintos, blacks, pinks, Great Northern beans, canary beans, garbanzos, and kidney beans are all bean "seeds" that come from a pod that looks very much like a green bean. These are all dry bean market classes of the same species, along with many others, though they do differ in size, color, texture, and flavor.
See also: https://food.unl.edu/dry-beans-perfect-staple-any-pantry
Former Senator Ben Nelson stated, "The USDA says Nebraska accounts for the majority of the U.S. Great Northern crop which means if you’re eating baked beans in Boston, Senate Bean Soup in Washington, a cassoulet in Paris, a vegetarian stew in San Francisco, or white bean chili in Dallas, and they’re made with Great Northern Beans, chances are they were grown in Nebraska."
You might be surprised to learn that not only are green beans and dry edible beans related, they are the very same species, Phaseolus vulgaris. We call them all "beans" but, technically, the pod contains the seeds; it's just that green beans have such tiny seeds they're not worth harvesting, so we eat the pod, too. Soy beans are from Asia and are not dry edible beans, but an entirely different species, Glycine max.
Pintos, blacks, pinks, Great Northern beans, canary beans, garbanzos, and kidney beans are all bean "seeds" that come from a pod that looks very much like a green bean. These are all dry bean market classes of the same species, along with many others, though they do differ in size, color, texture, and flavor.
See also: https://food.unl.edu/dry-beans-perfect-staple-any-pantry
Flavors and Textures of Dry Edible Beans
There are thousands of varieties of dry edible beans; here are a few of the more popular types.
Pinto Beans
Pinto beans are medium-sized, oval-shaped, mottled beige and brown beans. They have an earthy flavor and a powdery texture. When cooked, they lose their mottling and turn brown. Pintos are mostly used in Mexican cooking.
Black Beans
Black beans, also called turtle beans, are small ovals with deep black skins and dark cream to grey flesh. They have a mild, sweet, earthy flavor with a soft texture. Black beans are used in classic Latin American, Caribbean, and Southwestern U.S. cooking in soups, stews, and sauces.
Great Northern Beans
Great Northern beans are flat, kidney-shaped, medium-sized, white beans. They have a mild, delicate taste and will take on the flavors of other foods with which they’re cooked. They are popular in French cassoulets and are used for Boston Baked Beans and Senate Bean Soup in U.S.
Garbanzo Beans
Garbanzo beans or "chick peas" are round, medium-sized, beige-colored, and have a "bumpy" skin. They have a nut-like flavor and a firm texture and are popular in soups and salads as well as pureed with olive oil as a spread. They are used in hummus and falafel in Middle eastern dishes.
Light Red Kidney Beans
Light Red Kidney beans are large, light red and kidney-shaped. They are popular in chilis, soups, and salads and are the beans used in red beans and rice.
Cranberry Beans
Cranberry Beans are medium-sized, mottled tan and red ovals. They easily become tender and absorb the flavors of spices very well. Also called "Roman bean", they are a favorite in Italian cuisine.
Pink Beans
Pink beans are small, pale, and pink-colored, turning reddish-brown when cooked. They are often used in South American dishes and "Old West" recipes like chili.