Beans are one of the longest-cultivated plants. The earliest broad beans were grown back in ancient Egypt. Throughout history, beans were an important source of protein and still are today. With over 4,000 cultivars of bean on record in the United States alone, filtering through which ones are IC Friendly can be a challenge. Below is a small list of IC Friendly beans, including photos and information on soaking requirements.
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Photo
Characteristics and Uses
Soak
Time
Adzuki, Aduki
Adzuki are small, vivid red beans with a slightly sweet flavor. Originally from Asia, its name means "little bean" in Japanese. They are easier to digest than most beans due to a very low fat content.
No
5-7 minutes
Anasazi
This revived ancient heirloom bean is related to, and similar in size and shape to pinto beans, but sweeter and more flavorful. Use in any recipe that calls for pinto beans. It holds its shape when cooked. Very digestible due to 25% less complex sugars. Mottled burgundy/white markings fade when cooked.
min. 4 hours
4-6 minutes
Black Turtle Bean, Tampico, Venezuelan, Mexican Black Spanish Black
A staple of Latin American and Caribbean cuisine, these beans have a strong, earthy, almost mushroom-like flavor and soft floury texture. They're are best combined with assertive flavorings
min. 4 hours
10-12 minutes
Black Eyed Peas
Black-eyed Beans have a good aroma, creamy texture and distinctive flavor. These beans are characterized by a small black eye and they are really a type of pea originally from Africa. No pre-soaking needed, they are easily digested. Traditionally served with rice and greens. Celebrate New Years with a dish called Hoppin' John.
No
10 minutes
Canellini, Fazolia, White Kidney Bean
These taste like the great northern or navy bean but are longer and fatter. Excellent in bean salads, Italian minestrone, soups with tomato, or simply served warm with a splash of olive oil, fresh minced rosemary and a dash of black pepper.
Cranberry beans are rounded with red specks, which disappear on cooking, similar to the pinto bean but more delicate, nutty flavor. Commonly used in Italian soups and stews.
Beans are one of the longest-cultivated plants. The earliest broad beans were grown back in ancient Egypt. 
