A Guide to Large Bean Varieties: Names, Uses, and Recipes

Beans come in all shapes and sizes, from tiny lentils to plump limas. But some of the most impressive members of the bean family are the large bean varieties. Their substantial size sets them apart and gives them unique characteristics that make them ideal for certain dishes. If you’ve ever wondered about those giant beans you’ve seen in the store or online read on. We’ll cover some of the most popular oversized bean types how to cook them, and delicious ways to use them.

Gigante Beans

One of the most colossal beans is the gigante bean, also called the giant white bean. True to their name, these creamy-colored beans can grow to be over an inch long, making them one of the largest bean varieties.

Gigante beans hail from Greece and feature prominently in Greek and Mediterranean cooking. Their history traces back thousands of years to ancient Greece. Their mild, slightly nutty flavor and floury texture makes them perfect for soups, stews, salads, and sides.

To cook gigante beans, soak the dried beans overnight before simmering for 1-2 hours until tender. Their creamy texture makes them ideal puréed into dips or added to soups like fasolada. They also excel in salads baked beans and bean patties.

Large Lima Beans

Lima beans range in size from small to extra large. The largest are called “Big Lima” or “Butter” beans. They can grow over an inch long and have a flatter, more oval shape compared to smaller, rounded lima bean varieties.

Their large size gives them a dense, creamy texture when cooked, living up to their “butter” nickname. Their flavor is also more delicate and sweet compared to smaller limas. Big limas are delicious steamed and served simply with butter or in hearty stews and casseroles.

Fava Beans

Fava beans are a popular large bean grown worldwide. Also known as broad beans, the beans grow in long, bumpy pods. Shelled fava beans are sizable, close to an inch in diameter, with a distinct oval shape and green hue.

Fava beans can be eaten fresh, like green peas. But they also excel dried, lending their sweet, earthy flavor to dishes like ful medames. Dried, peeled favas can be simmered until tender for a delicious side dish paired with olive oil, sautéed greens, roasted veggies and more.

Scarlet Runner Beans

Scarlet runner beans are a large variety of pole bean. The bean pods grow 6-10 inches long filled with sizable cooked beans close to an inch in diameter.

These beautiful beans get their name from their vibrant scarlet-red blossoms. The beans themselves are purplish-black when dried or silvery-green when fresh. They have a very meaty texture and robust, nutty flavor that stands up to rich sauces and bold seasonings.

Use them in hearty bean stews, soups and side dishes. Fresh shell beans can be blanched or steamed. Dried beans should be soaked before braising or simmering for an hour or more until tender.

Tongues of Fire Beans

If you want a showstopper bean for salads, appetizers or antipasto platters, seek out Tongues of Fire. These large, flattened beans are cranberry-red and cream-colored in an eye-catching swirled pattern.

The red speckles fade when cooked, but the beans retain their large size and creamy, delicate texture. Their flavor is mild and buttery. You can simmer dried Tongues of Fire into soups but they really shine when cooked just until al dente and tossed with herbs, olive oil and vinegar while still warm.

Tepary Beans

Tepary beans originate in the southwestern U.S. and northern Mexico. They’ve been cultivated for thousands of years and come in beautiful multicolored varieties.

Some of the largest tepary beans are cream-colored and grow over half an inch long. When cooked, teparies have an extremely dense, creamy texture that doesn’t fall apart. Their flavor is sweet and nutty. Tepary beans make unique additions to soups, stews, and sides.

Cranberry Beans

Cranberry beans are so named for their speckled cranberry-red coloring. There are many varieties of cranberry beans, from small to quite substantial in size.

Popular large cranberry bean varieties include Borlotti and Roman beans. These plump beans retain their colorful speckled pattern even when dried. When cooked, they have a creamy, almost meaty texture and rich, nutty flavor. Use them in hearty bean and pasta soups or summery bean salads.

Black Calypso Beans

The Black Calypso bean has dark black skin and a distinctive kidney shape that makes them easy to identify. These substantial beans grow up to an inch long and are popular in Caribbean cuisine.

Their firm texture holds up well in braised and stewed dishes. They have an earthy, robust flavor that pairs nicely with bold seasonings and spices. Use them in rice and bean dishes, soups and stews that highlight their dramatic color and hearty texture.

So don’t overlook the option of large bean varieties next time you shop or cook with beans. When prepared properly, they offer unique textures and colors that can take bean dishes from boring to beautiful. With proper cooking time, their size translates to creamy, meaty texture. And many large beans have subtle flavors that complement richer dishes or light preparations. Discover new ways to enjoy beans by exploring giant varieties like these.

References

• Gigante Beans: https://www.thespruceeats.com/what-are-gigante-beans-1807704
• Fava Beans: https://www.thespruceeats.com/what-are-fava-beans-1807117
• Cranberry Beans: https://www.thespruceeats.com/what-are-cranberry-beans-1807142
• Tepary Beans: https://www.simplyrecipes.com/tepary-beans-5202420
• Black Calypso Beans: https://www.leaf.tv/articles/what-are-black-calypso-beans/
• Scarlet Runner Beans: https://www.specialtyproduce.com/produce/Scarlet_Runner_Beans_123.php
• Tongues of Fire Bean: https://www.rareseeds.com/tongues-of-fire-bean/
• Lima Beans: https://www.thespruceeats.com/large-lima-beans-1807124