High-Quality Beans and Pulses

We provide a diverse range of premium beans and pulses sourced from trusted suppliers from all over the world.

Our beans and pulses are carefully selected to meet the highest quality standards and are available in bulk for both retail and wholesale needs. Perfect for food processing, export, and direct consumer use, they offer a sustainable and healthy option for your market.

With competitive prices, consistent quality, and reliable deliveries, we ensure that you receive the best products on time, every time.

Types of Beans and Pulses

Beans

1. Kidney Beans
   Commonly used in salads, soups, and chili dishes.
   
   
2. Black Beans
   Popular in Latin American, Caribbean, and African cuisines.
   
   
3. Pinto Beans
   Known for their creamy texture when cooked, often used in Mexican and Southwestern dishes.
   
   
4. White Beans
   Includes varieties like Great Northern and Navy beans, commonly used in stews, soups, and salads.
   
   
5. Chickpeas (Garbanzo Beans)
   Used in Mediterranean and Middle Eastern cuisines, including hummus and falafel.
   
   
6. Lima Beans (Butter Beans)
   Popular in Southern U.S. cuisine, often used in stews, soups, and casseroles.
   
   
7. Cannellini Beans
   A variety of white kidney beans used in Italian dishes like minestrone soup.
   
   
8. Mung Beans
   Common in Asian cuisines, used in curries, soups, and even desserts.
   
   
9. Fava Beans
   Popular in Mediterranean and Middle Eastern cuisines, often used in stews, soups, and as a snack.
   
   
10. Adzuki Beans
    Often used in Asian desserts and sweet pastes.
    
    
11. Red Beans
    Smaller than kidney beans, often used in Asian and Caribbean dishes.
    
    
12. Soybeans
    Highly versatile and used in various forms such as tofu, soy milk, and edamame.
    
    
13. Lentils
    Available in varieties such as red, green, yellow, brown, and black, commonly used in soups, curries, and salads.
    
    
14. Peas
    Includes green peas, yellow peas, and split peas, used in soups, stews, and as a protein source.
    
    
15. Chickpeas (Garbanzo Beans)
    Also classified as pulses, used in both savory and sweet dishes.
    
    
16. Pigeon Peas (Toor Dal)
    A staple in Indian cuisine, used in curries, soups, and dal.
    
    
17. Faba Beans (Broad Beans)
    Used in Mediterranean and African dishes, often boiled, mashed, or used in stews.
    
    
18. Black-eyed Peas
    Commonly used in Southern U.S. cuisine, as well as in African and Caribbean dishes.
    
    
19. Moth Beans
    A small, drought-resistant pulse, commonly used in India.
    
    
20. Bambara Groundnut
    A pulse with high nutritional value, often consumed in parts of Africa and Asia.
    
    
21. Lupins (Lupin Beans)
    A highly nutritious legume, often consumed in Mediterranean and Middle Eastern cuisines.
    
    
22. Haricot Beans (Navy Beans)
    A type of small white beans, commonly used in baked beans and soups.
    
    
23. Green Gram (Mung Dal)
    Mung beans split into dal, a major ingredient in Indian cuisine.
    
    
24. Split Yellow Lentils (Moong Dal)
    A popular pulse in India and other parts of Asia.