Nebraska #1 producer of Great Northern beans in the U.S.

Medium size, white color, oval shape; mild flavor with a powdery texture.

Cooking Time: 1-1/2 hours.

Comments: Belongs to the "White Bean" or Haricot bean family.

Uses: Most often used in soups, stews, and cassoulet.

Nebraska #3 producer of Pinto beans in the U.S.

Medium ovals; mottled beige and brown color; earthy flavor and powdery texture.

Cooking Time: 1-1/2 to 2 hours.

Comments: Closely related to red kidney beans; when cooked, lose mottling and turn brown.

Uses: Most often used in refried beans; great for Tex-Mex and Mexican bean dishes

Medium black-skinned ovals; earthy, sweet flavor with a hint of mushrooms.

Cooking Time: 1-1/2 hours.

Comments: Also called turtle bean, Mexican black and Spanish black bean.

Uses: Most often used in thick soups or with rice; basic for many Mexican, Caribbean and Latin American soups and side dishes.

Large, kidney-shaped bean. Robust, full-bodied flavor and soft texture.

Cooking Time: 1-1/2 to 2 hours.

Comments: Also called Mexican Bean.

Uses: Most often used in chili; popular in salads and with rice.

Small white ovals; mild flavor with powdery texture.

Cooking Time: 1-1/2 to 2 hours.

Comments: Also known as pea beans.

Uses: Most often used in pork and beans or baked beans; used in soups and stews; great pureed.

Small, pale, pink-colored; rich, meaty flavor with a slightly powdery texture.

Cooking Time: 1 hour.

Comments: Related to the kidney bean; turns reddish brown when cooked.

Uses: Often used in chili; a favorite in Old West recipes.

Round, medium size, beige color; nut-like flavor and firm texture.

Cooking Time: 1 to 1-1/2 hours.

Comments: Also called chickpea.

Uses: Most often used in soups, salads and Mexican dishes; main ingredient in popular Middle Eastern dishes hummus and falafel.