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The physical characteristics of the main commercial classes of common beans (P. vulgaris L.) are presented in Table 3.1. Twelve different market classes of common beans are recognized in the United States. Although similar botanically, color, size, and shape vary widely among classes (Figure 3.3). Production areas for the major commercial market classes of common beans grown in the United States are presented graphically in Figure 2.1 in Chapter 2. These market classes include: (1) navy, (2) cranberry, (3) dark red kidney, (4) light red kidney, (5) pinto, (6) black (black turtle soup), (7) great northern, (8) small red (Mexican red beans), (9) pink, (10) yellow‐eye, (11) small white, and (12) yellow (Peruvian, canary, and Mexican yellow bean). In addition, there are some minor/speciality types of beans available in the marketplace. General descriptions and culinary uses of the different market classes, as described by the Michigan Bean Commission, are summarized below (MBC 2020):

Table 3.1. Physical characteristics and selected cultivars of common dry beans.

Source: Hosfield et al. (2004), Kelly et al. (1999, 2006, 2009), Navabi (2013), Osorno et al. (2009, 2013, 2018, 2020), Uebersax (1989, 1991), Urrea et al. (2009).

Commercial market class	Nominal size	100‐seed wt (g)	Physical description	Typical culivars 1
White:
Navy (pea bean)	Small	17–20	White seed coat and hilum, ovate to ellipsoidal	Medalist, Vista, Blizzard, Bounty, Amada, Apex
Great northern	Large	32–40	Oblong and cylindrical, white seed coat and hilum	Matterhorn, Coyne, Orion, Beryl
Small white	Small	15–16	White seedcoat oblong to flattened	California, Aurora
White kidney	Large	50–60	White‐cream color with matte finish	Beluga, Whitetail
Solid‐Colored:
Black (turtle soup)	Medium	16–19	Glossy black seedcoat with white hilum, ovate to ellipsoidal	Eclipse, Zorro, T‐39, Shania, Loreto, Black Velvet, Black Bear, Black Tails, Ace
Kidney (light or dark red)	Large	50–60	Light to dark red seedcoat with white hilum, kidney shaped	Montcalm, Redhawk, Chaparral, Epic, Chinook, CELRK, Pink Panther, Clouseau, Red Zone, Big Red
Pink	Medium	32–36	Solid pale pink seed coat, oblong ellipsoidal to flattened, white hilum	Sedona, Pink Floyd
Small red	Medium	32–36	Solid deep dark‐red brown seed coat; oblong to flattened, white hilum	Merlot, Rio Rojo
Yellow	Medium	26–45	Light to dark yellow seed coat; oblong to flattened	Enola, Canario 707, Mayasi, Al Pimore
Mottled/Spotted:
Cranberry (October)	Large	45–58	Red mottled on beige background, darkens with storage, oblong with broad width	Michigan Improved, Taylor, Capri, Etna, SVM Taylor, Dolly, Hooter, Scotty
Pinto Slow‐darkening pinto	Large	36–42	Brown mottled on beige background, darkens with storage, oblong to flattened It takes longer to darken with storage	Othello, La Paz, Windbreaker, Monterrey, DR Wood Vibrant, Radiant, Lumen, Gleam, ND‐Palomino, Staybright
Yellow eye	Large	45–55	White background with yellow highlights around hilum	Stuben

¹ Current predominate cultivars produced in North America

Fig. 3.3. Pictures of selected common dry beans. (For color detail, please see color plate section.)

Source: MBC (2020a).

 Azuki bean (Adzuki, Aduki): Called red beans in China and Japan, where they likely originated, Azuki are small, deep red, and oval‐shaped. These are a sweet bean often used in desserts. While the skins can be tough, the cotyledon is particularly smooth.

 Black bean (turtle beans, Frijoles negros): Black beans are medium to small, oval‐shaped beans with a shiny black coat or skin, a small white eye or spot (referred to as a keel), a creamy white interior, and a pleasant mushroom‐like flavor that some cooks have described as “earthy” or “meaty.” The beautiful glossy black color is actually a dark purple and is retained even when cooked. Although they are especially popular throughout much of the southern United States, the beans themselves are native to South and Central America, where they are a staple in South American, Mexican, and Caribbean cuisines. Black beans are widely used in salads, dips, and stews, and in thick soups, especially in Cuba, Puerto Rico, Brazil, and Spain.

 Cranberry bean (Roman, October): The cranberry bean is medium‐sized, oval, and creamy white with red speckles and streaks with an earthy flavor. It is often used in Italian dishes.

 Great northern bean: Great northern beans are large, oblong‐shaped, and plump with a white skin. They are popular throughout North America and bring a slightly nutty flavor to dishes. They cook to a soft texture and are particularly useful for soups and casseroles. Great northern beans are frequently served mixed with pintos and can even be substituted for the smaller navy bean in any recipe.

 Red kidney bean (light and dark): The name of the kidney bean is derived from its shape. Whether light red or dark red, their large size and bright color make them a valuable addition to nearly any bean dish. Their flavor is full, and their texture is soft. Even though the thicker skins of kidney beans may require increased cooking time, they retain their original shape even when cooked in dishes that require a long‐simmering time. Perhaps most popular in chili con carne and red beans and rice, kidney beans can always be found in a variety of dishes including soups, salads, sandwiches, and dip.

 Small red bean: Though more tender with a milder flavor, the small red bean is often used interchangeably with kidney beans. Like kidney beans, their color is burgundy red, but they are small and round. Small red beans are used in chili, baked beans, spicy Cajun recipes, or any recipe that calls for a kidney bean.

 Navy bean (Boston, pea bean): Navy beans get their name because of the frequency with which they were served to sailors at sea. Navy beans are small in size and compatible in flavor and texture. Often used by commercial baked bean manufacturers, the navy bean is flexible and is used in soups, salads, casseroles, or ethnic dishes.

 Pinto bean: Pinto means “painted” in Spanish. Pinto beans derive their name from their mottled beige and brown skin. This medium‐sized bean is a staple in the diets of people in Mexico and the American Southwest. Pintos can be found in chili, refried beans, and many dips.

 Yellow‐eye bean: A member of the white bean family (along with great northern and navy beans), yellow‐eye beans are round and plump and retain their color when cooked. They are an attractive addition to soups and used in baked beans, and salads.

 Yellow bean: Known as Peruvian (Peruano), canary (canario), or Mexican yellow beans. The yellow bean has diversified into a wide landscape of seed types, with many different shapes, sizes, and market classes (Voysest 2012). Manteca yellow beans possess a rare combination of biochemical traits that result in faster cooking time and improved iron bioavailability (Wiesinger et al. 2018).

Relevant non‐Phaseolus market classes include chickpeas and lentils, two pulse crops of significant economic importance worldwide:

 Chickpeas (Cicer arietinum L.): Also known as garbanzo beans and Bengal gram, chickpeas are comprised of two distinctive types: (1) Desi, which are small, dark‐colored seeds with a rough seed coat; and (2) Kabuli, which are large, light‐colored seeds with a smooth seed coat.

 Lentils (Lens culinaris Medik.): Two major market classes are designated by color: (1) red lentils, and (2) green lentils (e.g., red chief and red football lentil; French green and large green lentils).

Commercial common bean market classes are produced under recommended agronomic practices and traded according to the defined class attributes (e.g., size, shape, and color). Thus, classes must be segregated throughout production and distribution. Cross‐contamination among classes is a major problem, particularly among similar‐sized white and black beans. It is noted that cross‐contamination with other grains or soybeans presents a far more complex regulatory concern due to the presence of undeclared allergens that may pose a health hazard to some consumers.

Production of a commercial class of common beans is dependent on the development of adapted cultivars (i.e., commercially cultivated varieties, frequently abbreviated “cv”). This is a dynamic process (see Chapter 2) and must be maintained to ensure well‐adapted cultivars (desired agronomic traits possessing flavorful cooking quality). Typically, a market class will have a number of predominate cultivars that are suitable for growers and processors. These cultivars are comingled upon receipt at the elevator; thus, each must meet minimal market and processing standards. The numerous processing differences among cultivars are well documented (see Chapter 2). A comprehensive list of dry bean cultivars released in the United States during the past six decades identified nearly 300 distinctive named cultivars or plant introductions (Sutton and Coyne 2010). This exceptional array of dry beans, each possessing specially selected traits, is a result of both public sector (university‐based and USDA programs) and private‐sector bean‐breeding programs. Extensive field trials and canning tests are conducted to provide marketers and processors with data to assure uniformity of quality and performance of new cultivar releases. It is important to recognize that any list of bean cultivars is transitory and will be continually updated as emerging needs and developments occur (Adams 1978; Urrea and Valentin‐Cruzado 2020).

The diversity of commercial market classes has increased to meet market and consumer interests, including an array of distinctive bean classes to address specific regional or ethnic needs. These include: (1) Mayocoba, a large‐seed yellow bean; (2) Azuki, a small bright red bean used to produce an paste (a highly consumed starch‐based confection) in Japan; (3) Tebo, a large‐seeded white bean (size between navy and great northern types) used to make an paste in Japan; (4) Soldier bean, a large‐seeded white bean with a red accent on the longitudinal axis transecting the hilum region; (5) Swedish brown, a large solid‐colored brown bean; (6) Flor de Mayo, a small multi‐colored Mexican bean; and (7) Anasazi, noted as the Native American bean of the ancients in the southwestern United States.

Further, there is great interest in the revival of so‐called heirloom beans in the United States. Interest in such exotic and often highly differentiated beans (size, shape, and particularly color) is gaining momentum among gardeners and food hobbyists. Several companies sell heirloom bean seeds in the United States in response to this trend. A selection of heirloom beans include: Jacob’s cattle, appaloosa, runner cannellini, vallarta, tepary, Santa Maria pinquito, ojo de cabra (goat’s eye), flageolet, Christmas lima, black calypso, sangre de toro, and vaquero.

Most commercial market classes of beans are currently available through production under certified organic programs. These beans are produced in relatively limited quantities and command a premium price due to market forces and the need for their identity to be preserved during distribution. It is noted that to date, no genetically modified (GM) beans have been produced in North America. This is partly due to (1) the limitations in genetic transformation technologies, (2) the inherent high costs of transformation research, and (3) a strong interest to maintain open trade channels as nongenetically transformed food. In Brazil, transformation has been reported in pinto beans (cv. Olathe), which enabled incorporation of bean golden yellow mosaic (BGYM) virus resistance (Bonfim et al. 2007).