Chapter 19 - Legumes, grains, pasta, and other starches. This chapter continues the discussion of starchy foods. The previous chapter focuses on a fresh vegetable, the potato, one of the most important starches on European and North American menus. This chapter, by contrast, discusses preparations based on dried foods: legumes and grains. | Chapter 19 Legumes, Grains, Pasta, and Other Starches Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Dried Legumes Legume is a plant that bears seed pods that split along two opposite sides when ripe. In culinary usage, legumes refer to the seeds from these seed pods, especially when they are mature and dried. Legumes are high in protein and, thus, are important in vegetarian diets. They are rich in B vitamins and minerals. Some legumes, like the soybean, are also rich in fat. Dried Legumes Kidney Beans A subgroup of this family is sometimes called haricot beans (haricot is the French word for “bean”). Peas Dried green and yellow peas are the same peas we eat as a fresh vegetable, but they are left on the vine until mature and dry. They are usually split, with the hull removed. Split peas cook quickly without preliminary soaking. Types and Varieties Dried Legumes Lentils Lentils are small, lens-shaped legumes. They have a shorter cooking time than | Chapter 19 Legumes, Grains, Pasta, and Other Starches Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Dried Legumes Legume is a plant that bears seed pods that split along two opposite sides when ripe. In culinary usage, legumes refer to the seeds from these seed pods, especially when they are mature and dried. Legumes are high in protein and, thus, are important in vegetarian diets. They are rich in B vitamins and minerals. Some legumes, like the soybean, are also rich in fat. Dried Legumes Kidney Beans A subgroup of this family is sometimes called haricot beans (haricot is the French word for “bean”). Peas Dried green and yellow peas are the same peas we eat as a fresh vegetable, but they are left on the vine until mature and dry. They are usually split, with the hull removed. Split peas cook quickly without preliminary soaking. Types and Varieties Dried Legumes Lentils Lentils are small, lens-shaped legumes. They have a shorter cooking time than kidney beans, even when whole, and do not need soaking. Other Legumes Lima Beans Chick peas Mung Beans Fava Beans Adzuki Soybeans Dal Types and Varieties Dried Legumes Types and Varieties Top row: navy beans, garbanzo beans or chickpeas, Great Northern beans. Bottom row: baby lima beans, cannellini beans or white kidney beans, rice beans. Dried Legumes Types and Varieties Top row: black turtle beans, dried fava beans. Bottom row: Swedish brown beans, calypso beans, flageolet beans. Dried Legumes Types and Varieties Top row: red kidney beans, pink beans, appaloosa beans. Bottom row: cranberry beans or borlotti, Christmas lima beans, pinto beans. Dried Legumes Types and Varieties Top row: yellow split peas, green lentils, green split peas. Bottom row: brown lentils, red lentils, black-eyed peas. Dried Legumes The primary cooking method used to prepare dried legumes is simmering. Dried beans, peas, and lentils are dry and hard, and they must be .
