Cooking legumes from scratch can be intimidating. For some reason, everybody seems to be thrown off by the whole idea of soaking and cooking legumes in the near future as opposed to making a dish instantaneously. But cooking legumes doesn’t require more than a pot of water, some heat, and time.
I personally default to dried legumes 99% of the time. I make a large batch and freeze the extras until I need them for a recipe. Inexpensive, versatile, delicious, and nutritious – legumes are a definite staple in our house. We enjoy them in hearty chili’s, soups, and burrito’s on a winter’s day, and in salads and dips at a summer’s barbecue. Whether you cook them from scratch or use the canned variety, legumes should be a part of everyone’s healthy diet.
The legume family includes dried beans, peas, and lentils. In the diet, the term “legumes” usually refers to pulses, which are the edible seeds of leguminous plants. Below is a list of the most common species of legumes, varying in shape, texture, color, and taste.