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Legumes (Beans & Peas) Recipes

Basic Preparation
Fava Beans V
Chickpeas V
Easy Beans V

Recipes using prepared beans
Lemon Pea Crostini V
Bean Salad V
Lentil Tabouleh V
Lentil Taco Salad V
Pea Carrot Salad V
Peas with Shallot & Mint V
Summer Green Beans V
Easy Baked Beans
Boston Baked Beans
Fried Lentils V
Lentils Side Dish V
Asparagus & Chickpea Soup V
Fresh Pea Soup V
Lentil Tomato Soup V
Lentil Vegetable Soup V
Split Pea Soup V
Super Split Pea Soup V
Lentil Sweet Potato Hash V
Red Bean Curry V
White Beans, Cabbage & Caramelized Onions V
Haricot Beans with Chard V
Carnitas Bean Stew
Chili Beans
Lentil Green Bean Stew V
Mung Dal V
Fava Beans with Lamb & Rice
Risotto with Peas & Prosciutto
Spaghetti with Fava Beans & Cherry Tomatoes V
Poached Salmon with Snow Peas V


    Legumes are a very good source of low-fat protein and depending on the variety and how you season them, are amazingly satisfying. They fill you up well and take very well to all styles of seasoning. They're very easy to use when creating vegetarian meals. While simple english peas, green beans and snow peas require only the briefest cooking (or are equally good eaten raw), fresh favas or larger beans benefit from cooking and proper preparation. Dried legumes of all sorts need some sort of rehydration before they make good eating.

    Fresh legumes such as english peas, green beans, snow peas or fresh broad beans (favas) are very easy and always best when seasonal in your area. Most are available frozen when not in season and this is the next best choice, rather than something that is not in season to avoid flavorless or spoiled foods. They are fairly easy to prepare quickly (see left for favas instructions).

    Here in the US, many of us don't have much experience with variety in our beans repertoire. I've discovered that cooking dried beans in the simplest manner, always using the same seasonings for the basic preparation allows me the opportunity to learn the differences between the different varieties. My simple basic recipe for cooking dried beans is to soak overnight in lots of extra water. Next morning I drain, rinse and add to a large pot with about 1 inch extra water, 1 1/2 tsp onion powder, 1/2 tsp ground bay leaves or 1 -2 whole leaves. Bring to a boil, cover, reduce heat and simmer until tender. When tender, turn off heat and add 1 tsp kosher salt. Let stand at room temp about an hour, taste again and add additional salt if needed. Reserve cooking liquid for use in recipe.

    Lentils come in a wide variety and they cook quite differently. However, none require soaking. The puy (green) and beluga (black) lentils can be soaked briefly if you wish. Red, brown and yellow lentils cook in as little as 15-20 minutes, while green or black require closer to 45 minutes. The quicker cooking lentils will break down more than the slower ones, which hold their shape and retain a very nice bite once cooked.

    Besides those recipes listed at the left, a couple of others you might like are: