Legumes

Explore Legumes

• Beans — Beans are the largest and most versatile legume group, from creamy cannellini to hearty kidney and pinto beans, forming the backbone of stews, chilis, and slow-simmered dishes worldwide.
• Chickpeas — Chickpeas bring a nutty, firm bite to hummus, curries, and salads, and are ground into flour for socca and pakora batter across Mediterranean and South Asian kitchens.
• Legume Products — Legume products are processed forms with their own culinary identity distinct from the whole legumes they're made from, including chickpea flour, bean flours, tofu, tempeh, and miso.
• Lentils — Lentils cook quickly without soaking and range from soft, sweet red lentils to earthy green and black varieties that hold their shape, making them a staple across South Asian, Middle Eastern, and French cooking.
• Other Legumes — This group gathers whole culinary legumes outside the Beans, Peas, Lentils, and Chickpeas groups, including mung bean, adzuki bean, and lupin bean.
• Peas — Peas span fresh garden peas and their dried, split forms, prized for a sweet, grassy flavor in everything from spring risottos to hearty split-pea soups.