Butter beans are native to Peru, and are still mainly grown in South America, where they have been cultivated for at least 9,000 years.

They are nutritional powerhouses packed full of vitamins, minerals, complex carbohydrates and protein, and can be stored in an airtight container for three to five years.

Kidney beans originated in Central and South America, although they are now mainly produced in India, Myanmar, Brazil and the USA.

They are affordable and easy to source, making them a major source of protein and healthy fibre across the world.

Black beans are native to the Americas, and today are grown in Morocco, China, Guatemala, Mexico, the USA and various European countries.

Black beans have a low carbon footprint as their production uses very little air, water, land and soil, making them a sustainable protein choice.

Chickpeas originate from the Middle East and are now mainly grown in India and the Mediterranean region.

Their high protein content of 23% makes them an excellent replacement for animal meats. Their superpower, nitrogen fixation, means they take nitrogen from the air and use it to enrich the soil for other crops, a process that is invaluable for farmers who want to boost their yield.

Mung beans have been around since 1,500 B.C, and were first domesticated in India. They are now produced in East, Southeast and South Asia.

Mung beans can be produced throughout the year and are heat and drought-tolerant, making them resilient to unpredictable weather patterns in the hotter regions of the world.

Navy beans originated in Peru several thousand years ago, and are now mainly cultivated in the Americas.

They received their name from the U.S. Navy, who used them frequently for long journeys due to their high nutritional value, low cost and long storage life. When stored in an airtight container, dried navy beans can last for two to three years.

Aduki beans are native to East Asia and the Himalayan region, and are commonly eaten in Asian nations like Japan, China and South Korea.

They are loaded with fibre, protein and complex carbohydrates, offering several health benefits like improved digestion and a lower risk of diabetes. When stored in an oxygen-free container, dried adzuki beans can last for up to 25 years.

Black chickpeas are only grown in two regions of the world: India and a small part of southern Italy.

A single can of black chickpeas contains enough protein to account for around 30% of daily required intake, making them an excellent alternative to animal meats.

Black eyed beans originated in West Africa. Nigeria is one of the world’s biggest producers globally, supplying black eyed beans for consumption across countries like Madagascar, Ghana and the Ivory Coast.

These beans can attract beneficial bacteria in the soil, eliminating the need for fertiliser and helping farmers grow other crops in the surrounding earth.

Cannellini beans originate in Argentina, but later were brought back to Italy, where they are now grown in the central and southern regions.

Cannellini beans have high nutritional value: one serving provides 20% of adults’ recommended daily quantities of iron, magnesium and folate.

Edamame beans are native to China, and today are produced across East Asia. In particular, they are a staple of Japanese cuisine.

One cup of hulled edamame beans provides almost 10% of an adult’s daily calcium and vitamin C intake, and at least 33% of our daily protein.

Fava beans originate from the Mediterranean region and Southwest Asia. They are a staple ingredient across the world, and are mainly produced in China.

Fava beans are nitrogen-binding crops, meaning they deposit nitrogen from the air into the surrounding soil, a process that can boost farmers’ yield of other crops.

Flageolet beans originated in France, and continue to be cultivated there, making them very popular in French cuisine.

They have an abundance of nutritional benefits, such as contributing to healthy bowel functions.

Pinto beans are native to Mexico, and they are widely produced in Brazil and India.

They have a low carbon footprint and a high nutritional value, as they are a source of fibre and protein, as well as essential vitamins like magnesium and iron.

Soy beans originated in China, where farmers began growing them over 5,000 years ago. Today, the USA is responsible for 50% of soy bean production globally.

Soy beans conduct nitrogen fixation, meaning they take nitrogen from the air to enrich the surrounding soil. This benefits crop yields and agricultural practices, making them invaluable for communities facing malnutrition.