Red Oriental bean = azuki bean = adzuki bean = Tiensin red bean = aduki bean = asuki bean = field pea =  feijao bean = red chori

The Japanese use these small red beans to make sweet red bean paste, but they're also good in rice dishes or salads.  Azuki beans are sweet and relatively easy to digest, so they won't make you as gassy as other beans.  They also don't take as long to cook.

Cranberry bean = borlotti bean = saluggia = shell bean = salugia bean = crab eye bean = rosecoco bean = Roman bean = fagiolo romano 

These have an excellent, nutty flavor, and are commonly used in soups and stews.

Mung bean = mungo bean = mung pea = green gram

Whole mung beans are small and green, and they're often sprouted to make bean sprouts.  When skinned and split, the beans are flat and yellow, and called moong dal.

Red kidney bean = rajma

These gorgeous and versatile beans are often used in chili, refried beans, soups, and salads.

Soybean = soy bean = soya bean

This nutritional powerhouse is extremely versatile--it's used to make salad oil, tofu, soy sauce, meat analogs, soy milk and cheese, and many other ingredients.   The actual beans need to be soaked a long time and are somewhat hard to digest, but they're extremely nutritious.

Fermented black bean = salted black bean = dow see (Chinese) = black salted fermented bean = Chinese black bean =  salty black bean = black beans in salted sauce

These come in plastic bags, boxes, or in cans.  Those in the plastic bags are considered the best.