Adzuki beans- congees are the popular one for these but I have been known to bung them in a stew.
Chickpeas (Garbanzo beans) -these don't cook for like forever, seriously about two days in the pot til they're soft...
Black beans - dried or canned, all good.
Kidney beans - chilli is the obvious one... mmm chilli.
Haricot beans (baked beans beans) / Navy beans - good for freaking everything really.
Pinto beans - I haven't really noticed the difference between these and haricot, except for the speckles, but I've only done them in a mixed bean dish, so haven't really tested them a lot.
Lima beans (butter beans) I just added small ones into a chili along with a bean mix, it was nice.
Mungbeans- in a few congees but I haven't tried them yet...
Black eyed peas - I've only done this in a chicken soup. But it was a good soup.
Peas (split peas, green, yellow, blue peas, whero peas.)
Lentils, (red, orange, brown, green, I just got some black and white ones)
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