Legumes, also known as dried beans and pulses, are the edible seeds that grow in pods on annual plants, bushes, or vines of the Leguminosae family. The seeds can be eaten fresh, sprouted, dried and ground into flour, or prepared in countless other ways. Legumes are often cooked in combination with grains, because when the amino acids they contain are combined this way they provide complete protein.

Bean classification is serious business. With over 13,000 known varieties worldwide, beans are grouped according to distinctions made by experts, barely noticed by the average consumer, that often cause one variety to hold several names. Sometimes the way a variety is categorized is linked to family heritage, as in the case of heirloom varieties, those beans brought from the old world to the new by European settlers. Leading members of the legume family include beans (Phaseolus), lentils (Lens), and peanuts (Arachis). Because substances in their roots enrich the soil with nitrogen, the cultivation of legumes was important for ancient farmers, who rotated them with grains, a technique still employed by modern agriculturists.

Legumes are sometimes called “the poor-man’s meat” owing to their use as a primary protein source for many cultures for thousands of years. They are still a dietary staple in many parts of the world. The growing interest in ethnic cuisines and knowledge of the benefits of eating a diet abundant in plant-based foods contribute to the present popularity of beans in the United States.