Pythagoras, the Greek philosopher, sage and mathematician, forbad his soldiers to eat broad beans, because he thought they caused disease. A small minority of people have 'favism', a sensitivity to them, and perhaps Pythagoras was a sufferer because he allowed himself to be captured and killed rather than escape through a field of them. The Romans dried the beans and used them as voting counters - white beans for yes, black for no. Both colours make good sense nutritionally though, for the dozens of types of beans are good sources of minerals, soluble fibre (thought to help reduce blood cholesterol) and protein and can be used in a variety of ways.
Beans may be soaked overnight then finished by cooking the next day, or you can do it all in one day by placing them in a large pan with plenty of unsalted water – salting causes the beans to harden and take longer to cook– then bringing them to the boil. Turn off the heat and allow them to sit, covered for 1 1/2 hours or more, then bring to the boil again and simmer for another hour or until the beans are tender. If flatulence is a problem after eating beans, try discarding that initial soaking or cooking water, thought to contain the rogue enzyme responsible for this discomfort, and proceed with fresh water for the second step.
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Adzuki beans (also called aduki and azuki) are small reddish beans which, when cooked, have a sweet flavour. They are often used as fillings in Asian desserts and breads, but can be used in stirfries, soups and other dishes.
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Black beans, popular in Chinese cookery, are small, shiny black beans and are most often sold canned, already cooked. In this form they are very salty and should be rinsed before use.
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Black-eyed beans are often called for in US (particularly southern) recipes. They are small and cream-coloured with a black spot.
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Blue peas are not so common here but are known as 'mushy peas' in England because they cook down to a mush. They have a bluer colour than dried green peas.
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Borlotti beans are speckled red beans, available fresh in season, and very like the smaller saluggia bean.
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Broad beans or fava beans, come from the Middle East, and are also available fresh in season. Dried they are large and flat and brownish, turning a dull grey-green when cooked.
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Brown beans are ideal in Dutch bean dishes and are brown but much like a haricot bean.
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Cannelini beans are small and white and most often used in Italian dishes. They are very similar to the Great Northern Bean used in the USA.
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Chickpeas (garbanzos) are used in Middle Eastern, Spanish and French cookery and are rough textured, round and pea-shaped.
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Haricot beans are small and white and are vital to the French cassoulet as well as commercial baked beans.
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Lentils vary in colour from tiny red ones through yellowish dhal to larger brown, sometimes called green, lentils. They do not need soaking and cook in about 30-40 minutes.
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Lima beans, large, flat and white, are sometimes called butter beans and are ideal in soups and casseroles.
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Mung beans are shiny small green beans, ideal for sprouting at home, and the split ones cook into a dhal common in Indian cookery.
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Pinto beans are often used in Mexican cookery, and sometimes called 'Mexican strawberries'. They are plump and pink with darker speckled markings, not unlike the larger borlotti beans.
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Red kidney beans are shiny, red and kidney shaped. They have a floury texture when cooked and are ideal for Mexican cookery.
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Soya beans are perhaps the most versatile of all beans and are processed in dozens of ways. They are small and round and a creamy colour, although a rarer black variety is available.
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Split peas may be green or yellow and cook more quickly than most dried beans, becoming mushy and making them ideal for soups (such as ham and split pea) or to thicken stews or casseroles.