Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.
If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.
As with the wide variety of cabbages you can find in the market there are lots of different legumes (some of which you probably didn't think were related to each other).
In botany the term legume has two meanings. Legume is a species of plant, but the term also refers to any fruit that develops seeds lined up in a pod (most often the pod splits open down a seam on one side like “peas in a pod”). Legumes are also known as Pulses.
Legumes are great sources of protein and fiber.
Black Beans (Turtle Beans, Mexican Black Beans, Spanish Black Beans)
Fava Bean (Broad Bean, Butter Bean, Windsor Bean, English Bean)
Garbanzo Beans (Chick Peas)
Great Northern Bean
Navy Beans (Yankee Bean, Boston Bean, Boston Navy Bean)
Red Kidney Beans (Mexican Beans, Red Beans)
Soy Bean (Edamame, Soya Bean)
White Kidney Bean (Cannellini Bean, Fazolia Bean)
French Green Lentils
Pink Lentils (Red Lentils, Masoor Dal)
Yellow Lentils (Moong Dal)
Black Eyed Peas
Chinese Long Beans
French Green Beans (Haricot Verts)
Green Bean (String Bean)
Runner Bean (Italian Flat Bean)
Snow Peas (Chinese Pea, Chinese Snow Pea)
Sugar Snap Peas (Snap Peas)