Yellow Beans (Dried)

Yellow Beans: Nutrition and Complete Guide

Yellow beans in the dried pulse context refer to dried yellow-seeded varieties of Phaseolus vulgaris — a distinct group from snap beans (fresh yellow wax beans) and from yellow split peas. Dried yellow beans are less widely known in British cooking than the red, black, and white varieties, though they are used in certain regional European and Latin American traditions. Their fibre content at 25.1 g per 100 g dry is among the highest of any recorded pulse variety — comparable to the extraordinary fibre levels of small white beans and cranberry beans. In flavour and cooking behaviour they are similar to other dried white or pale beans, with a mild, slightly sweet, earthy character and a good creamy texture when well-cooked.

Nutritional Value and Cooking

Dried yellow beans provide 345 kcal and 22 g of protein per 100 g, with 61.7 g of carbohydrates and 25.1 g of fibre. Excellent for folate, iron, manganese, thiamine, and phosphorus. Cooked: approximately 130 kcal and 8.5 g protein per 100 g. Soak overnight and simmer forty-five to sixty minutes. Substitute for any mild white bean in soups, stews, and casseroles. The high fibre content makes them particularly valuable for gut health and cholesterol reduction goals.