It depends on where your text is from.

Phaseolus vulgaris es la especie más conocida del género Phaseolus en la familia Fabaceae. Sus semillas, y por extensión la propia planta, reciben en el mundo hispanohablante diversos nombres según el país o la región, pero los más comunes son: frejol, fríjol,​ frijol,​ habichuela, caraota,​ poroto,​ judía​ y alubia.

https://es.wikipedia.org/wiki/Phaseolus_vulgaris

Phaseolus vulgaris, also known as the common bean, green bean and French bean, among other names, is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit (both commonly called beans). The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell (shelled) beans (seeds harvested at physiological maturity).

https://en.wikipedia.org/wiki/Phaseolus_vulgaris

Habichuela puede referirse a:

La habichuela​ (Phaseolus vulgaris), también llamada frijol, frejol, judía,​ poroto, chingadilla, grano, pocha, faba, chícharo, caraota o alubia.
La habichuela​ (Phaseolus coccineus), también llamada ayocote, ayecote o judía.​
La habichuela ; chauchas o ejote; vainita verde del frijol (Phaseolus vulgaris).

https://es.wikipedia.org/wiki/Habichuela

Phaseolus coccineus, conocido como ayocote o ayecote​ (nahuatlismo de ayecohtli) es una planta herbácea, anual, cultivada y originaria de México. Las variedades con flores rojas se cultivan como ornamentales. Muy próxima a P. vulgaris, se distingue de ésta por el largo mayor de los racimos, los estigmas introrsos y los cotiledones hipógeos.

https://es.wikipedia.org/wiki/Phaseolus_coccineus

Phaseolus coccineus, known as runner bean, scarlet runner bean, or multiflora bean, is a plant in the legume family, Fabaceae. Another common name is butter bean, which, however, can also refer to the lima bean, a different species.

https://en.wikipedia.org/wiki/Phaseolus_coccineus

French beans and scarlet runner beans?

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Note added at 48 mins (2019-09-08 13:04:59 GMT)
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Habichuela:

According to what I've found, in most places habichuela is called the same Phaseoulus vulgaris, but when served green, inside its pod.

https://spanish.stackexchange.com/questions/7075/what-is-the...

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Note added at 50 mins (2019-09-08 13:07:28 GMT)
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In Colombia frijol is used when referring to dried red kidney beans, while habichuela refers to the green version of beans. Frijol is the raw material for feijoada, bandeja paisa and other custom - Americanized versions of Spain's favada. Frijoles are soaked then slowly cooked with pork and served with rice, plantain, more pork, and whatever is related to local preferences. On the other hand, habichuela is not really tasty.

https://spanish.stackexchange.com/questions/7075/what-is-the...

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Note added at 1 hr (2019-09-08 14:15:09 GMT)
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En cada familia la suelen preparar a su gusto: la cantidad de bacalao seco y se pone todo en la fanesca o si se sirve en cada plato, los adornos o guarniciones, la mezcla de granos y porotos (frijoles), si usan solo leche o el caldo/agua donde se cocinan las legumbres, etc.

La fanesca se prepara con diferentes tipos de porotos y granos, para esta preparación use arvejas, choclo, habas regulares, habitas blancas (baby lima beans en ingles) y alubias, pero también se puede preparar la fanesca con porotos o frejoles colorados, con lentejas, garbanzos, arvejas secas, mote, entre otros, es una de esas recetas que varía mucho de una casa a otra, a veces también le ponen mellocos.

https://www.laylita.com/recetas/fanesca-ecuatoriana/

Phaseolus vulgaris

En Ecuador se le conoce como frejol o poroto

https://es.wikipedia.org/wiki/Phaseolus_vulgaris

Fanesca is a traditional Ecuadorian soup eaten during the Cuaresma period (Lent) and Semana Santa (Holy Week/Easter). The Fanesca is made with 12 legume/vegetable ingredients, and each Ecuadorian family has their own way of making it. These 12 ingredients are grains grown in Ecuador and include: choclo tierno (corn), habas (lima beans), frijoles rojos (red kidney beans), frijoles blancos (white beans), alverjitas (green peas), chochos (lupini beans), lentejas (lentils), mote (hominy), maní (peanuts), mellocos (a small Ecuadorian potato), zapallo and zambo (varieties of squashes, like pumpkin, yellow squash, butternut squash, etc.). Additionally, this soup contains bacalao (salted cod), cooked rice and has a milk base.

http://www.tstastybits.com/2012/04/fanesca-ecuadorian-easter...

The best fanesca is obviously homemade but I am not brave enough to face the preparation of each and every bean and legume. Each one must be prepared separately to make a proper fanesca. The work can take hours and is often a family affair. The grains and legumes most often include choclo (corn), chochos (Andean bean), habas (fava bean), arvejas (peas), lenteja (lentils), maní (peanuts), arroz (rice), pallares (lima beans) and fréjol or poroto (beans, white, red, pink, etc.), though every family recipe can be a little different.

https://www.notyouraverageamerican.com/fanesca/?cn-reloaded=...

'Fanesca' (Ecuadorian Easter Soup) contains 12 kinds of beans, including habichuelas and fréjoles/fríjoles, which represent the apostles.

Have you tried finding a recipe for whatever dish you're translating? If you can't do that, I would probably translate habicuelas as broad/faba beans (Vicia faba) and fríjoles/fréjoles as beans.