Pulses & Legumes
Leguminous plants whose seeds are used as a vegetable; they include peas, beans, lentils, soya (soy) beans and peanuts. One of the characteristics of pulses is their very high energy value and low water content compared with fresh vegetables (which means they can be stored for long periods). Because they contain up to 23% protein, they form a vital part of a vegetarian diet. However, they do not contain all the amino acids that are essential to a balanced diet and cannot therefore be considered as a complete substitute for meat, unless combined with rice or noodles.
Adzuki: A small, dried, russet
coloured bean with a sweet flavor. Adzuki beans can be purchased whole or
powdered at Asian markets. They are particularly popular in Japanese
cooking where they're used in confections such as the popular yokan, made
with adzuki bean paste and agar.Anasazi Beans: This ancient heirloom bean has dramatic red and white markings. It has a soft creamy texture and is considered an unusually tasty baking bean. Great with chili con carne. The Anasazi were Indians who lived in the four corners of Colorado - Utah - Arizona - and New Mexico, dating back to 130 A.D. They are best identified with their substantial architectural achievements known today as "cliff dwellings." Mesa Verde National Park, Hovenweep, Canyon de Chelly and many other dwellings which dot the arid countryside, represents these structures. "Anasazi" is a Navajo word best translated as "the ancient ones.� Anasazi Beans where one of the few cultivated crops grown by the Anasazi. They were found in the ruins by settlers to the Four Corners area in the early 1900's. This bean is considered an unusually tasty baking bean, very scrumptious with ham and flavorful in Mexican dishes. This sweeter and mealier bean will allow many culinary delights. Certain carbohydrates are the primarilly source of flatulence in dry beans. The Anasazi bean contains less than 25% of these carbohydrates.Appaloosa Beans: This is the classic heirloom bean, a graceful, slender, curved oval bean with mottled purple-white markings. When cooked, the bean holds it�s shape nicely, and delivers a richly, herbaceous flavour.
Beluga Lentils: Small and spherical with a shiny black seed coat and a yellow cotyledon. Maintains its black colour when cooked. They have a thin skin that holds together well when cooked.Black Bean: Also called
turtle beans, these dried beans have long been popular in Mexico,
Central and South America, the Caribbean and the southern United States.
They have a black skin, cream colour flesh and a sweet flavour and form
the basis for the famous black bean soup. They are commonly available in
supermarkets.Black-Eyed Pea: The seed of a
member of the pea family native to China; small and beige with a black
circular eye on the curved edge and used in southern U.S. and Chinese
cuisines; also known as a cowpea (it was first planted in North America as
fodder).Black Runner Beans: This large, shiny pole bean is another variety of the Scarlet Runner Bean. It is excellent in taste, and holds its shape and color when cooked. It has been described as very sweet with a deep flavour as if it contains a natural wine.Black Turtle Beans: This is a small black bean with a particularly rich and full flavour. It is a favorite in southern Mexico, South America and the Caribbean.Black Valentine Beans: If you want the best black bean, then you have to look for heirloom Black Valentine Beans. All black beans turn purplish after cooking and have a meaty texture and rich, nutty flavour.Borlotti Beans: This classic Italian bean is a medium large tan bean, splashed with red/black to magenta streaks. It is very popular in Italian and Portuguese cuisine. If you can't locate cranberry beans, an acceptable substitute is the pinto bean, and a second (but not as close) substitute would be red kidney beans. They are kidney shaped with pink or beige skins speckled in burgundy. They are also available dried and precooked in cans. If borlotti beans are unavailable, pink kidney beans or pinto beans can also be substituted.Broad Bean: An annual
leguminous plant cultivated throughout Europe for its flat seeds, used as
food for man and animals. The broad bean was cultivated by ancient
civilizations, particularly the Egyptians. It originated in Persia and
africa and has been used in the cuisine of the Mediterranean for
centuries. Dried beans are more nutritious than fresh ones: they are rich
in amino acids and potassium salts and also contain large quantities of
proteins and vitamins B and E.Butterscotch Beans: A white bean with a large light brown spot around the eye. They date back to the 1860s in New England, and were used for �Boston Baked Beans.� Also used for �Hoppin John� in the South.
Cannellini: Cannellini beans
are oval, thin-skinned white beans with a mild flavor, also known as white
kidney beans. They are available dried and canned. Great Northern or white
(navy) beans can be substituted. Dried beans require soaking to rehydrate
them.Chana Dal Beans: This is actually a type of split lentil, and is frequently used in Indian cooking as a thickener. This bean looks just like split peas, but is quite different because it does not readily boil down so much. It is more closely related to the garbanzo beans or chickpeas. This bean has a great taste and also a very low glycemic index, which is important for those with diabetes.Chickpea: Slightly larger than
the average pea, these round, irregular shaped, buff coloured legumes have
a firm texture and a mild nutlike flavour. Chickpeas (also called
garbanzo beans and ceci) are used extensively in the
Mediterranean, India and the Middle East for dishes such as couscous and
hummus. They've also found their way into Spanish stews, Italian
Minestrone and various Mexican dishes and are fast becoming popular in
many parts of the Western and Southwestern United States. Chickpeas are
available canned, dried and in some areas, fresh. They are most commonly
used in salads, soups and stews. (See
Recipe)Christmas Lima Beans: This is a large, flat bean of a light cream color with maroon splashes. This heirloom bean has been a favorite for many generations. It has a butter-like texture and a subtle chestnut-like flavor.Cranberry Bean: Also called
shell beans or shellouts, these beautiful beans have large,
knobby beige pods splotched with red. The beans inside are cream coloured
with red streaks and have a delicious nutlike flavour. Cranberry beans
must be shelled before cooking and lose their red colour during the
cooking process. They are available fresh in the summer and dried
throughout the year.
Dal: A Hindi word meaning
"leguminous" and applied to various kinds of peas and beans. Owing to the
importance of vegetarian dishes in India, Pakistani and Sinhallese
cooking, dal vegetables are major ingredients; they are also good sources
of protein. The three main types are mung dal, urid dal and maisur dal.
Dal of whichever kind, is prepared by cooking it in water spiced with
turmeric, ginger and chilli (or with cumin and coriander); it is served
with onion purée seasoned with mustard seeds. Rice or potatoes and
flaked almonds are often added.Dolichos: A genus of pulses of
which several varieties are cultivated in warm and fropical regions. The
most common is the mongette dolichos, which is widely cultivated in China
and Louisiania (United States) and is also grown in the south of France
(where it is known as bannette) and in Italy. It is similar to a
haricot bean (navy bean), but the seeds are smaller. The young pods may be
cooked and eaten like French beans. The asparagus bean has very long pods
up to 3 feet and its beans vary in colour. The lablab dolicho (or bonavist
bean) is cultivated in Africa and the West Indies.
Eston Lentils: Small green lentil with yellow cotyledon. Holds together well when cooked. Relatively neutral flavour.European Soldier Beans: Long, white beans with �toy soldier� marking in red at the �eye.� Well known in early New England Times. Great baker and soup bean.
Falcon Beans: Small, sand colour bean with a bird silhouette like the marking at the eye.Fava Bean: This tan, rather
flat bean resembles a very large lima bean. It comes in a large pod that,
unless very young, is inedible, fresh. Fava beans can be purchased dried,
cooked in cans and infrequently, fresh. If you find fresh fava beans,
choose those with pods that are not bulging with beans, which indicates
age. Fava beans have a very tough skin, which should be removed by
blanching before cooking. They are very popular in Mediterranean and
Middle Eastern dishes, can be cooked in a vaiety of ways and are often
used in soups. Also called "faba bean", "broad bean" and "horse
bean".Flageolet: Flageolet beans are
small, dried, greenish beans popular in French cooking. They are also
available precooked in cans. Fresh flageolets are found in well-stocked
food stores. Dried beans require soaking to rehydrate them.
Great Northern: Great Northern beans are small or large, kidney-shaped white beans with a mild flavour. They are available dried or precooked in cans. If unavailable, substitute white (navy) beans. Dried beans require soaking to rehydrate them.Green Split Peas: Shiny, bright green colour with no chipped or powdered edges. Colour turns slightly yellow when cooked. Sweet and creamy with a pleasant vegetal undertone. 
Kidney Bean: Particularly
popular for Chili Con Carne and Read Beans And Rice, thin firm, medium
size bean has a dark red skin and cream coloured flesd. Its popularity can
be attributed to its full bodied flavour. On the downside, it's an
enthusiastic producer of flatulence. Unless you live in the area that
grows kidney beans, you won't find them fresh but will have to settle for
dried or canned forms. White kidney beans, refered to as "cannellini
beans" aren't flavoured with the robust flavour of their red cousins and
are only available dried or canned. The tiny, tender french kidney beans
are called "flageolets" and may be purchased dried, canned and sometimes,
frozen.
Lentil: A small annual
leguminous plant with small round dry flat seeds that are borne in Paris
in a flat pod. They are always eaten shelled and cooked. Lentils have been
cultivated since ancient times, originating in central asia and forming
the staple diet of the poor for many centurie. Ancient Rome imported whole
shiploads from Egypt. Lentils are particularly good for children,anaemics
and nursing and expected mothers, provided that there is no history of
digestive problems.Lima Bean: A bean plant grown
in tropical contries and the United States, also known as Cape bean or
pea, Siéva bean, sword bean, jack bean and Chad bean. The seeds are
normally pale green and the same size as broad beans; they are prepared in
the same way as fresh white haricot beans. Butter beans are a variety of
Lima beans, grown in the southern United States.
Mediterranean Blue Beans: A small bluish-purple bean.Mung Bean: These beans are a
small dried bean with yellow flesh and a skin that is normally green but
sometimes yellow or black. Its more commonly used to grow bean sprouts.
Mung beans are widely used in both China and India. They need no
presoaking and when cooked have a tender texture and a slightly sweet
flavour. Dried mung beans are ground into flour, which is used to make
noodles in China and a variety of dishes in India. (See Recipe)
Navy Bean: This small white
legume, also known as "Yankee bean", gets its name from the fact that the
U.S. Navy has served it as a staple since the mid-1800's. the navy bean is
widely used for commercially canned pork and beans. It also makes
wonderful soups and is often used in the preparation of Boston Baked Beans
(though New Englandersprefer using the smaller pea bean for this
purpose). Navy beans require lengthy, slow cooking.
Painted Pony Beans: An unusual small, slender bean, brown over white, with a distinctive white eye. It is perfect with pasta or rice, or by it self as a side dish.Pardina Lentils: Small, with dark greenish brown skin, slightly mottled. Yellow cotyledon. Famous for its thin skin that holds together well when cooked. High starch content creates flavourful dishes with a rich, creamy texture. Persian Lima Beans: The Persian Lima bean was brought from the Far East in a small quantity several years ago. Small red lima bean with black markings.Petite French Beans: Small white bean with exceptional taste.Piebald Beans: A brown and white speckled bean. Slightly larger than the Appaloosa or Painted Pony Beans. It is named after the Piebald Horse of the West. A good baker or chili bean. Also great in salads and soups.Pink Beans: Medium sized bean (similar to Great Northern and Pinto). Pink in colour. This bean Has a refined texture and delicate flavour.Pinto: Pinto beans are full
flavoured, mealy-textured beans with distinctively mottled brown-and-tan
skins-their name means "painted." Pinto beans are available dried and
precooked in cans." Similarly patterned cranberry beans can be
substituted. Dried beans require soaking to rehydrate them.
Red: Red beans are small beans
with brownish red skins and a slightly sweet flavor. They are available
dried or precooked in cans. Dried beans require soaking to rehydrate
them.Red Lentils: Small, with reddish brown skin and a red-orange cotyledon. Whole lentils hold together when cooked and work best for soups, stews, salads and side dishes.Red Lentils Split: The bright orange colour is augmented if polished with water or oil. When cooked, this colour turns to yellow. Split lentils lose some of their vegetal flavors (esp. tannins), producing dishes with simpler, sweeter and more neutral flavours.Richlea Lentils: Medium-size lentil with a green colour skin and yellow cotyledon. Richlea lentils are relatively neutral in flavour.
Scarlet Runner Bean: First described in 1750, this beautiful large bean is usually purple with mottled black, but can often be lavender. The Scarlet runner, named after its flower, has a long history in Great Britain and other parts of Europe. It can be picked young when both pod and beans can be eaten.Snowcap Beans: This bean has a distinctive white half or cap, the other half being beige with brown markings which it retains when cooked.Soybean: It's thought that the first written record of soybeans is dated 2838 b.c., and the Chinese have been cultivating them for thousands of years. So important are soybeans to the Chinese that they're considered one of the five sacred grains along with rice, wheat, barley and millet. Soybeans didn't find their way to Japan until the 6th century and to Europe until the 17th century. Their extraordinary nutritive value was not scientifically confirmed until the 20th century. Although North America didn't really become interested in soybeans until the 1920s, it now supplies one-third of the world's total production. There are over 1,000 varieties of this nutritious legume, ranging in size from as small as a pea to as large as a cherry. Soybean pods, which are covered with a fine tawny to gray fuzz, range in color from tan to black. The beans themselves come in various combinations of red, yellow, green, brown and black. Their flavour is generally quite bland, which may explain why they weren't embraced by Western cultures until their nutritive value was discovered. Unlike other legumes, the soybean is low in carbohydrates and high in protein and desirable oil.Spanish Tolosna Beans: Introduced in the late 1920's, a beautiful wine red and cinnamon in colour. Similar in flavour to the White Aztec bean. A favorite with Chefs in a 1998 taste test.Split Pea: A variety of yellow
and green pea grown specifically for drying. These peas are dried and
usually split along a natural seam, in which case the are called split
peas (otherwise, they are known as field peas). Whole and split
dried field peas are availible packaged in supermarkets and in bulk in
health food stores. Field peas do not usually require presoaking before
cooking.
Tiger Eye Beans: A striking orange and dark orange markings, resembling a tiger�s eye. Enlarges 2 times when cooked. Also known as: Repokeb. A melt in your mouth bean. Creamy as mashed potatoes. A smooth texture making this a perfect cassoulet bean.
White Aztec Beans: This bean was cultivated by Native Americans in the southwestern part of North America. Chefs described it as being "...full-bodied, almost meaty in texture, have a nutty flavor, with a remarkably good aftertaste."
Yellow Eyed Pea: These are similar to black-eyed peas, only the "eyes" are yellow. They're popular in the South.Yellow Pea: Yellow peas from the USA have a uniform size and yellow colour, which assures chefs that the peas will cook evenly and will not break open. They have a sweet flavour and creamy texture, with a more neutral, grain-like flavour than green peas.Yellow Split Pea: Shiny, bright yellow colour with no chipped or powdered edges. Yellow colour becomes slightly duller when cooked. Sweet in flavour and creamy texture, with a more neutral, grain-like flavour than green peas.