Beans

Our Peruvian cranberry beans are known for their striking red-speckled appearance and creamy texture. With a slightly nutty, chestnut-like flavor, they are a favorite in Latin American dishes. High in protein and fiber.

Uses: Soups, stews, chili, salads, and vegetarian dishes.

Grown in nutrient-rich Peruvian soils, our black kidney beans are dense, meaty, and flavorful. They retain their shape during cooking and are a staple in Latin American, Caribbean, and vegetarian cuisine.

Uses: Rice, soups, tacos, burritos, salads, and veggie burgers.

Our red kidney beans are large, plump, and deep red, with a firm texture and slightly sweet taste.They are rich in protein, fiber, iron, and antioxidants. Grown and processed to meet international quality standards.

Uses: Chili, curries, soups, salads, and casseroles.

These small green beans are a nutritional powerhouse, widely used in Asian and health-conscious cuisine. Our Peruvian mung beans are high in protein, fiber, and antioxidants, with a mild, slightly sweet flavor.

Uses: Sprouting, soups, curries, stews, and salads.

Processed for ease of use, our peeled mung beans cook quickly and have a smooth, creamy texture. Ideal for porridge, soups, and traditional Asian desserts. They are easy to digest and a great source of plant-based protein.

Uses: Dals, soups, purees, baby food, and gluten-free baking.

Red, and sweet, our Peruvian adzuki beans are popular in East Asian cuisine. Highly nutritious and easy to digest, they are often used in both savory dishes and sweet preparations like pastes and desserts.

Uses: Soups, rice dishes, red bean paste, and macrobiotic diets.

Recognized by their distinctive black "eye" on a creamy beige skin, our black eyed beans are soft and fast-cooking. Rich in protein, fiber, and folate, they are a staple in African, Southern U.S., and Mediterranean cuisines.

Uses: Stews, salads, soups, rice dishes and traditional recipes.

Unique to Peruvian agriculture, caballero beans are prized for their large size and creamy texture. With a rich, nutty flavor and high nutritional value, they are popular in traditional Peruvian cuisine.

Uses: Hearty stews, soups, purees, and specialty dishes.

Canary beans are medium-sized, pale yellow legumes with a creamy texture and buttery flavor. Highly digestible and quick to cook, they are ideal for a wide variety of Latin American dishes and vegetarian diets.

Uses: Soups, stews, refried beans, and side dishes.

Rich in plant protein and dietary fiber, our lupini beans (also known as Tarwi) are traditionally soaked to reduce bitterness and are increasingly popular as a healthy snack or salad ingredient.

Uses: Pickled/snack form, salads, spreads, or plant-based protein ingredient.

Our fava beans are large, flat, and hearty, with a slightly sweet and earthy flavor. They are an ancient crop in Peru and a great source of protein, fiber, and iron. Available whole, split, or peeled.

Uses: Soups, purees, falafel, salads, and traditional Andean dishes.

Grown in Peru’s coastal valleys, our lima beans are creamy, soft, and subtly sweet when cooked. A rich source of complex carbohydrates and plant-based protein, they’re versatile and satisfying.

Uses: Soups, stews, casseroles, salads, and dips.

Our Peruvian chickpeas are round, beige legumes with a nutty taste and firm texture. Highly versatile and packed with protein, fiber, and essential nutrients, they are a cornerstone of Mediterranean, Middle Eastern, and vegetarian cuisines.

Uses: Hummus, curries, salads, stews and roasted snacks.

Our Peruvian navy beans are small, oval-shaped, and creamy-white, with a mild flavor and smooth texture when cooked. Highly nutritious and easy to digest, they are a staple in traditional dishes across North America and Europe.

Uses: Baked beans, soups, stews, chili, purees, and dips.

These beautiful beans feature a vibrant red skin with darker speckles and offer a firm texture and full-bodied flavor. Grown in the fertile lands of Peru, they are high in protein, fiber, and iron—ideal for hearty dishes and vegetarian meals.

Uses: Stews, chili, rice dishes, and salads.