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ssss1 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.