The rice bean (Vigna umbellata) is a warm-season, fast-growing legume of South and Southeast Asia, grown for its small, glossy seeds that come in red, green, yellow, brown, black or mottled coats. A minor but nutritious pulse, the cooked beans are eaten with or in place of rice, boiled into dals and soups, sprouted, or grown as fodder, cover crop and green manure.