What Counts as Beans and Pulses? A Complete Guide to Legumes

December 23, 2025 •

4 min read

While all pulses are technically legumes, not all legumes are pulses. This common distinction often leaves many wondering what counts as beans and pulses and what the key differences are for culinary and nutritional purposes, especially as they are all part of the same plant family.

Quick Summary

Clarifies the key distinctions between beans and pulses, defining their shared legume family origins and different forms. Explores their nutritional benefits, variety of types, and culinary applications.

Key Points

Legumes vs. Pulses: A legume is the plant, while a pulse is the edible, dried seed from that plant.
Harvest Method: Pulses are always harvested dry, which is why fresh green beans are not considered pulses.
Dried Beans are Pulses: All dried beans, such as black beans and kidney beans, fall under the category of pulses.
Nutrient-Dense: Beans and pulses are excellent sources of protein, fiber, and essential minerals like folate and iron.
Heart-Healthy: Their high fiber content helps manage cholesterol and blood sugar levels, contributing to better heart health.
Budget-Friendly: Dried beans and pulses are an inexpensive way to incorporate high-quality protein and nutrients into your diet.

Understanding the Legume Family

Before diving into the specifics of what counts as beans and pulses, it's essential to understand their shared origin in the legume family, or Fabaceae. The term "legume" is the umbrella category that refers to the entire plant, including the stems, leaves, and pods. Within this large family, the edible seeds are the focus of our discussion.

The Defining Feature of Pulses

Pulses are a sub-group of the legume family and are defined as the edible, dried seeds of legume plants. Crucially, the term "pulse" is restricted to crops harvested solely for their dry grain, which excludes crops harvested green for food. The dried-only classification is a key differentiator from other legumes. The Food and Agricultural Organization (FAO) recognizes 11 types of pulses, including dry beans, dry peas, chickpeas, and lentils. Examples of pulses include:

Lentils (brown, green, red, yellow)
Dried peas (split peas, field peas)
Chickpeas (garbanzo beans)
Dry beans (kidney, navy, black, pinto)
Pigeon peas
Cowpeas (including black-eyed peas)

The Role of Beans in the Family Tree

Beans are a type of pulse, but the term can also be used more broadly. For example, fresh green beans are technically legumes but are classified as a vegetable, not a pulse, because they are not harvested as a dry seed. The term "bean" can refer to the fresh or dried seed of various legumes. The dry beans that most people are familiar with—like kidney or black beans—are indeed pulses. So, when someone asks what counts as beans and pulses, the answer is that all dry beans count as pulses, but not all legumes are either. For instance, peanuts and soybeans are also legumes but are often categorized as oilseed legumes due to their higher fat content.

Comparing Legumes, Pulses, and Beans

To clarify the distinctions, the table below provides a simple comparison based on the definitions commonly used in nutritional science.


Feature	Legumes	Pulses	Dry Beans
Definition	Any plant from the Fabaceae family, including the leaves, stems, and seeds.	The edible, dry seeds of a legume plant.	A specific type of pulse and legume.
Form	Can be fresh or dry; includes pods.	Always harvested dry.	Can be fresh (like green beans, not a pulse) or dry (like kidney beans, which are pulses).
Examples	Peanuts, soybeans, alfalfa, green beans, peas in the pod.	Lentils, chickpeas, dried peas, kidney beans, black beans.	Kidney beans, black beans, pinto beans, navy beans.
Nutritional Profile	Varies, can be higher in fat (soybeans, peanuts).	Generally high in protein, fiber, and low in fat.	High in protein and fiber, low in fat.

Nutritional Benefits of Beans and Pulses

Incorporating beans and pulses into your diet is a strategic move for better health. They are exceptional sources of plant-based protein, dietary fiber, and essential minerals. One of their most praised benefits is their high fiber content, which is crucial for digestive health and helps manage weight by promoting a feeling of fullness. The high fiber also helps reduce blood cholesterol and control blood sugar levels, making them beneficial for heart health and managing conditions like type 2 diabetes. Additionally, they are rich in folate, iron, magnesium, and potassium, which are all vital nutrients for overall wellness.

Culinary Versatility and Preparation

Beans and pulses are incredibly versatile in the kitchen. Their applications span global cuisines, from stews and curries to salads and side dishes. Dry beans and pulses generally require soaking before cooking to aid rehydration and digestion. Canned varieties, which are pre-cooked and ready to use, are a convenient option, but they should be rinsed to reduce excess sodium.

Here are some popular culinary uses:

Soups and Stews: Lentils and chickpeas hold up well in hearty soups. Black and kidney beans are classic additions to chili.
Salads: Cold bean or chickpea salads are nutritious and filling options for lunch.
Dips and Spreads: Pureed chickpeas are the base for hummus, and white beans can be mashed into a flavorful spread.
Main Dishes: Use pulses to make flavorful curries like dal, or replace half the meat in tacos with beans to lower fat and increase fiber.

Conclusion: Making the Most of These Powerhouses

While the terminology can sometimes be confusing, the key takeaway is that beans and pulses are highly nutritious and versatile foods that are an excellent addition to almost any diet. Understanding their classifications can help you navigate grocery stores and recipes with confidence. For optimum health, focus on incorporating a variety of these fiber-rich, low-fat protein sources into your weekly meals. Whether dry or canned, these legumes provide a cost-effective and delicious way to boost your nutritional intake. Learn more about the specific health benefits of various legumes and pulses from the authoritative source at the Harvard T.H. Chan School of Public Health: The Nutrition Source: Legumes and Pulses.

Frequently Asked Questions

A pulse is a specific type of legume referring only to the edible, dried seed of a legume plant. Beans are one variety of pulses, but the term 'bean' can also refer to the fresh, non-dried versions, which would not be classified as pulses.

No, fresh green beans are not considered pulses because they are harvested and eaten fresh, not as a dried seed. They are still legumes, but classified as vegetables.

Common examples of pulses include lentils (red, green, brown), chickpeas (garbanzo beans), dry peas (split peas), and a wide range of dried beans like kidney beans, black beans, and pinto beans.

Peanuts and soybeans are legumes, but they are not pulses. They are classified as oilseed legumes due to their higher fat content and are harvested differently than pulses.

Most dried beans require soaking before cooking. This process aids in rehydration and can improve digestibility. Always check the package instructions, but soaking is a standard preparation step.

Yes, pulses are an excellent source of plant-based protein and can replace or supplement meat in many dishes. A variety of plant-based foods should be eaten throughout the day to ensure a complete protein intake.

Pulses and beans offer significant health benefits, including being high in dietary fiber, which aids digestion and can help lower cholesterol. They are also packed with protein, vitamins, and minerals essential for overall health.