All About Heirloom Beans

Lima beans (Phaseolus lunatus) belong to a different species than the common beans we tasted, but they are prepared and used similarly. These lima beans, which have stunning, undulating reddish markings, cooked up with a meaty yet “melt-in-your-mouth” texture and a “mushroomy,” “vegetal” grassiness that tasters loved. Serve Christmas lima beans on their own as a side dish or in a salad.

Often added to cassoulet, these subtly greenish flageolet beans were among the creamiest beans we tasted. They were “fabulously silky,” so much so that they basically dissolved on the tongue. Their “wheaty sweetness” and “buttery” richness was reminiscent of oats with a “nutty hint.” These beans would shine when added to stews at the end of cooking, but they may be too delicate for extended cooking times.

These heirloom black beans had a complex depth of flavor that was “smoky” and reminiscent of chipotle chiles, with an earthy touch and a piquant, “mild astringency.” They held their shape well and were “dense and fudgy,” with “a pleasant give.” They would be perfect for a classic black bean soup or served with rice.

These heirloom cannellini beans were delicate and creamy, with thin skins and a “bright,” “buttery” flavor. They’re named for Italian cooking authority Marcella Hazan, who was especially partial to them. As one taster noted, they’re “a beautiful canvas for other flavors,” as in stews or side dishes, but they would be great served on toast drizzled with a bit of extra-virgin olive oil.

These pale-yellow beans resembled cannellini beans and other white bean varieties, but they had a pronounced meatiness and held their shape especially well. They had a subtle "bacony" vibe and reminded tasters of “cured meat” “with a subtle sweetness.” They would be perfect for pasta e fagioli or served in a simple stew with wilted greens; they’re also a classic option for refried beans.

These beans’ beautiful black-and-gray markings and "dense" but "smooth" texture reminded tasters of a cross between black beans and pinto beans. “Earthy” and “slightly smoky,” these flavorful beans conjured comparisons to black tea and red wine, with a “hint of fruitiness” that was “elegant” yet “subtle.” Moro beans hold their shape well and are versatile, but they would be ideal in soups or stews.

Notably—almost comically—large, these meaty white beans have thick skins but are “creamy” and “smooth” once fully cooked. These beans have “a fairly familiar white bean flavor—but intense” and offer a “sweet nuttiness on the finish.” These beans are substantial and versatile enough for almost any application, but we recommend them on their own, with a little olive oil, salt, and vinegar added just before serving.

A vibrant standout variety from the runner bean species (Phaseolus coccineus), these “starchy” beans were substantial, “almost like a potato.” They kept their scarlet “mottled, palomino-like” markings throughout cooking, though they did become a bit darker and more muted over time. They were “faintly sweet, mild, and roasty,” with a freshness that was “almost like you cooked them right off the vine.”

These striking beans’ dappled appearance—white with small yellow “eyes”—reminded tasters of black-eyed peas, though they differ in texture. They presented a “subtle woodsy flavor” and were “savory” and “earthy.” Their “creamy” yet “substantial" texture makes them versatile—they’re great on their own or as the star of traditional baked beans.

This heirloom pinto bean variety offered a “mild nuttiness” and many noticed a neutral bean flavor that was slightly “grassy.” Starchy and dense, these beans hold their shape well and can stand up to long cooking. We recommend them for rice and beans and especially for refried beans.

These beautifully mottled tan-and-white beans had a “pronounced nutty flavor” reminiscent of chestnuts. Take care to cook them fully to avoid any mealiness; when perfectly cooked, they became velvety smooth and creamy but held their shape beautifully. Though their markings fade somewhat with cooking, they are still pleasantly speckled when fully tender and would be ideal for salads and simple side dishes that show off their spots.

Another strikingly spotted variety—featuring burgundy splotches and shaped similarly to kidney beans—trout beans sport a “natural sweetness” and a concentrated bean flavor with a “vegetal” finish. These beans cook quickly (in roughly 30 minutes) and are creamy and slightly grainy. Their intricate markings all but disappear during cooking, but their pleasantly soft texture makes them ideal for bean dip or creamy soups.