Are Field Peas a Bean or a Pea? Understanding the Botanical Distinction

December 20, 2025 •

4 min read

Over 1.5 million metric tons of field peas are produced globally each year, but a common point of confusion persists: are field peas a bean or a pea? Botanically, despite being in the same family, the simple answer is that a field pea is a type of pea, not a bean.

Quick Summary

Field peas are a type of pea, botanically classified under the species Pisum sativum. While both field peas and beans belong to the legume family, Fabaceae, they are genetically distinct and belong to different genera.

Key Points

Botanical Classification: Field peas are a type of pea (Pisum sativum), not a bean, though both are in the same plant family (Fabaceae).
Taxonomic Differences: Peas belong to the genus Pisum, while common beans are in the genus Phaseolus.
Uses: Unlike fresh garden peas, field peas are typically grown as a cover crop or for their dried seeds, which are used for split peas and animal feed.
Culinary Application: Field peas are most commonly known in the kitchen as dried split peas for soups, while beans are used in a wider variety of fresh and dried forms.
Growth Habits: Field peas are a cooler season crop, while most common beans require warmer weather to thrive.
Family Confusion: The shared membership in the Fabaceae family often leads to the mistaken belief that they are interchangeable.

Unpacking the Taxonomy: The Pea vs. Bean Family Tree

To settle the debate over whether field peas are a bean or a pea, we must first look to botany, the science of plants. Both field peas and beans are members of the Fabaceae family, which is also known as the legume, pea, or bean family. This familial relationship is the source of most of the confusion. However, within this broad family, plants are further categorized into tribes, genera, and species. This is where peas and beans part ways.

Field peas belong to the genus Pisum, specifically the species Pisum sativum. The field pea is a variety of this species, just as garden peas are. This means that a field pea is, unequivocally, a type of pea.
True beans, such as kidney beans, black beans, and green beans, belong to the genus Phaseolus. These plants are genetically distinct from the Pisum genus. Other types of beans, like fava beans (Vicia faba), are in different genera altogether.

This genetic and taxonomic distinction confirms that a field pea is not a bean, but rather a close cousin within the same plant family.

The Horticultural and Culinary Differences

Beyond their scientific classification, there are many practical differences between peas and beans that growers and cooks observe. These variations in growth habits, seed characteristics, and culinary uses further highlight their separate identities.

Growth Habits

Field Peas: Known for their vining growth, field peas are often grown as a cover crop or for livestock feed. They mature earlier than most beans and are tolerant of cooler weather, making them suitable for early spring planting.
Beans: The growth habits of beans vary widely, from bush varieties that grow compactly to pole beans that require trellising. Most beans are more sensitive to cold temperatures and are typically planted after the last frost.

Seed Characteristics

Pea Seeds: Pea seeds (and thus field pea seeds) are typically round and smooth. They are often harvested for drying or for their protein and starch content.
Bean Seeds: Bean seeds have a much wider array of shapes, sizes, and colors. Think of the kidney shape of a kidney bean or the distinctive markings on a pinto bean.

Field Pea vs. Common Bean Comparison Table


Feature	Field Peas (Pisum sativum)	Common Beans (Phaseolus vulgaris)
Genus	Pisum	Phaseolus
Family	Fabaceae	Fabaceae
Maturity	Generally faster; cooler season crop	Slower; warmer season crop
Seed Shape	Round	Varied (e.g., kidney, oval)
Culinary Use	Often dried for soups, purees, split peas	Fresh or dried for a vast range of dishes
Common Varieties	Austrian Winter, Trapper, CDC Horizon	Pinto, Kidney, Black, Navy
Growth Habit	Vining, often used as cover crop	Bush or Pole varieties

What are Field Peas Used For?

Unlike the more tender garden pea that is often eaten fresh, field peas are typically grown on a large scale for different purposes. Here are some of their primary uses:

Dried Split Peas: Field peas are the source of the dried split peas found in grocery stores, used for making hearty split pea soup and other stews.
Livestock Feed: The high protein content of field peas makes them an excellent source of feed for animals, including cattle, swine, and poultry.
Cover Cropping: As a legume, field peas have the beneficial ability to fix nitrogen in the soil, improving its fertility. This makes them a popular cover crop for sustainable agriculture.
Flour and Protein: Field peas are increasingly processed into protein powders and flours for use in plant-based food products.

Dispelling the Confusion: Why The Misnomer Persists

The most logical reason for the frequent confusion is that both are often grouped together as 'legumes' or 'pulses'. These are broad, non-scientific terms that refer to the fruit or seed of plants in the Fabaceae family. For example, a chef might refer to a 'pulse' soup, which could include lentils, chickpeas, and split peas. This colloquial grouping can blur the lines for those without a botanical background. Additionally, the word 'pea' and 'bean' are sometimes used loosely in common language. For example, the chickpea is not a pea at all, but a close relative of lentils and fava beans. The botanical details, however, remain clear and consistent.

Conclusion

While field peas and beans share membership in the same plant family, the Fabaceae, they are not the same. Field peas are a specific type of pea (Pisum sativum), while true beans belong to entirely different genera. Understanding this fundamental botanical distinction helps to clarify their differing growth requirements, uses, and identities. So, the next time you hear the debate, you can confidently explain that a field pea is, and always will be, a pea.

For more information on the classification of legumes, you can consult the University of California Division of Agriculture and Natural Resources.

Frequently Asked Questions

The primary difference lies in their genus. Field peas are in the genus Pisum, whereas common beans are in the genus Phaseolus. They are botanically distinct, even though they belong to the same family, Fabaceae.

Yes, a field pea is a legume. All peas and beans are members of the Fabaceae plant family, which is also known as the legume family.

The confusion arises because both are in the same broad plant family, Fabaceae, often referred to as the 'legume' or 'pea and bean' family. In common language, the terms 'pea' and 'bean' are sometimes used more loosely than they are botanically.

Field peas and garden peas are both varieties of the same species, Pisum sativum. The main difference is that field peas are grown primarily for their dried seeds and mature earlier, while garden peas are cultivated for their fresh, tender seeds.

While both are legumes, you cannot typically substitute field peas for beans in recipes directly. Field peas (as split peas) are used for thickening soups and purées, whereas dried beans hold their shape and texture differently when cooked.

Yes, as a legume, field peas have a symbiotic relationship with soil bacteria that allows them to convert atmospheric nitrogen into a usable form for the plant. This makes them excellent for cover cropping.

Examples of true beans (Phaseolus) include kidney beans, navy beans, pinto beans, black beans, and most green beans. Fava beans, though called 'beans,' are in a different genus (Vicia).