Legumes are pods with edible seeds. While beans are legumes, not all legumes are beans. Here are the most common and popular types of dried legumes and how to cook them! Check out this legumes list and try a new one this week.

Legumes List and How to Cook Them

Adzuki Beans

Black Beans

Black Eyed Peas

Cannellini Beans

Chickpeas

Cranberry beans

Fava beans

Gigantes

Pinto Beans

Kidney Beans

Green Lentils

Red Lentils

Split Peas

Mung Beans

Rinse dried legumes well and pick over and...

Rinse dried legumes well and pick over and discard any debris or shriveled pieces.

Dried beans are best to cook after soaking...

Dried beans are best to cook after soaking overnight in a bowl of water on the counter, but lentils and split peas do not need to soak at all. You can pressure cook dried beans without soaking, but there is a greater chance they will break.

If soaking, drain the water, rinse, and transfer...

If soaking, drain the water, rinse, and transfer the soaked legumes to a large saucepan. Cover with at least two inches of water and add a pinch of salt.

Bring to a boil, reduce the heat, and...

Bring to a boil, reduce the heat, and simmer partially covered with a lid until tender. Stir every so often and add more water if needed.

Use immediately or cool and store for later.

Deliciosa receita de Sopa de legumes detox, simples e fácil de se fazer!

Sopa de legumes detox

200 gramas de batata-doce cortada em lascas

200 gramas de couve-flor

900 ml de água

fio de azeite

cebola picada

dente de alho picado

pitada de cúrcuma

pitada de gengibre em pó

pitada de sal rosa

cenoura picada

gramas de couve manteiga cortados à juliana

80 gramas de espinafre cortados à juliana

80 gramas de tomates picados (sem semente)

colher de chá de sementes de chia

Em uma panela, coloque as batatas, a couve-flor, a água e cozinhe até ficarem macios;

Transfira para o liquidificador e bata até ficar homogêneo. Reserve;

Em uma panela, esquente um fio de azeite e refogue a cebola e o alho;

Adicione a cúrcuma, o gengibre, o sal e refogue mais um pouco;

Acrescente a cenoura, a couve manteiga, o espinafre e deixe refogar;

Despeje o caldo do liquidificador, misture bem e deixe cozinhar por 5 minutos;

Junte o tomate picado, misture e polvilhe a chia por cima;

black beans

chicken broth

salt

black pepper

garlic,

onions,

olive oil

oregano

cumin

coriander

chile powder, plus more if needed

For the beans: Place the beans in large bowls or pots, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a few large pots and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pots and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)

Divide the soaked beans between 2 very large pots. Into each pot, add 3 quarts (12 cups) chicken broth, 2 tablespoons salt, 2 tablespoons pepper, half of the garlic and onions and 1 gallon (16 cups) water. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.

For the spice mixture: Heat the oil in a skillet, then add the oregano, cumin, coriander and chile powder and fry until the color deepens (do not let it brown), 30 seconds to a minute. Divide the spice mixture between the pots of beans, along with the salt (3 tablespoons salt in each pot) and stir together. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.

First...this recipe is not written for most home cooks.  Yes, we can do math...just very intimidating and most will ignore the recipe.  Second, black beNs are so horribly bland and need zing!  I made a batch of spicy pico and added the juice of 4 limes and these beans stood at attention and were delicious!!!

It just takes a little simple math to adjust the recipe.  The recipe actually will feed 100 people!!! which is a little too much for my household of 2 however I love to freeze portions.So, math time...Cut the recipe in half...now its 50-1/2 cup servings:<div>5 pounds dried black beans6 quarts (12 cups) low-sodium chicken broth 2 tablespoons kosher salt 2 tablespoons ground black pepper 10 cloves garlic, minced ...Still way too much for me..:)5 medium onions, diced Spice Mixture:1/2 cup olive oil3 tablespoons dried oregano 3 tablespoons cumin 3 tablespoons ground coriander3 tablespoons chile powder, plus more if needed 3 tablespoons kosher salt<br />Still too much...Cut in half again for 25-1/2 cup servings2 1/2 pounds dried black beans3 quarts (12 cups) low-sodium chicken broth 1 tablespoons kosher salt 1 tablespoons ground black pepper 5 cloves garlic, minced ...Still way too much for me..:)2-3 medium onions, diced Spice Mixture:1/4 cup olive oil1 1/2 tablespoons dried oregano 1 1/2 tablespoons cumin 1 1/2 tablespoons ground coriander1 1/2 tablespoons chile powder, plus more if needed 1 1/2 tablespoons kosher salt<div>I love her recipes and never have a problem scaling down...however...a little too much garlic for my liking.  I would have given 5 stars if I did not have to do the math...Sorry Ree</div></div>

Her recipes are impossible to make.  You can't just adjust the recipe.  You need to inform the viewers exact measurements. 

Great recipe!! Because I wasn't having a party, I cut the recipe for the seasoning mix by 6, so a tablespoon of each spice. That made about 1/3 cup. I didn't want to go to the trouble of doing the beans from scratch, so to one 15 oz. can of drained black beans, I added 2 tsp. of the seasoning mix and 1/8 tsp of onion powder and 1/8 tsp of granulated garlic. Don't add salt, the beans already have a good amount of salt in them. Really great flavor!!!

https://www.foodnetwork.com/videos/rees-tex-mex-black-beans-0242802

Ree toasts the spices to add intense flavor to her pot of black beans.

Ree's Tex-Mex Black Beans

Deliciosa receita de Sopa de feijão com legumes, simples e fácil de se fazer!

Sopa de feijão com legumes

Bacon picado a gosto

dente de alho amassado

xícara de chá de feijão pronto

Cominho e páprica a gosto

milliliters de carne (ou água)

cenoura cortada em cubinhos

chuchu cortado em cubinhos

de xícara de chá de macarrão

Sal a gosto

Cebolinha a gosto

Brown Sugar Baked Beans

bacon,

onion,

Great Northern, navy, cannellini or white beans

ketchup

dark brown sugar

Dijon mustard

apple cider vinegar

Worcestershire

salt and black pepper

Put the bacon in a large, cold skillet and cook over medium heat until the fat renders and the bacon is almost crisp, about 8 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add 1 of the cans of beans with their liquid. Drain and rinse the remaining beans, then add them to the skillet. Add the ketchup, sugar, mustard, vinegar, Worcestershire, 1/2 teaspoon salt and pepper to taste. Bring to a low simmer, then transfer to a small baking dish. Bake uncovered until thickened and bubbly, about 50 minutes. Serve warm.

I'm not normally a baked bean person. This recipe with its easy directions and delicious ingredients made me a convert. Always appears on our table with smoked ribs! Thanks Valerie. 

They were pretty good. Felt like something (not sure what) was missing to take it to the next level.

I made this for my family and it was a real hit!  They are even better the next day!  I’m not buying the canned stuff again. 

I made this recipe with what I had in the kitchen. I used black beans, filtered bacon fat and honey mustard along with the other ingredients and it tasted great. I will make it again.

We won’t make this recipe again. They were OK but we were disappointed. My daughter loves baked beans so we had high hopes. We used Great Northern Beans - I think they might have been better with pork and beans.

Delicious! I was out of apple cider vinegar, so I used pomegranate vinegar. It smelled fruity like apple cider, so I figured it was a reasonable substitute. It was delicious. My hubby loved it and so did I. It was so easy. I will definitely make again. 

https://www.foodnetwork.com/videos/brown-sugar-baked-beans-0261850

Valerie makes baked beans with a kick to go with her barbecue menu.

Easy Baked Beans

bacon

sweet onion,

pork and beans

dark molasses

light brown sugar, packed

mustard

Description: Trisha Yearwood’s Easy Baked Beans. Keywords: Bacon, Vidalia Onion, Pork And Beans, Dark Molasses, Light Brown Sugar, Yellow Mustard

Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.

Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.

Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.

Very good. I modified it a little. Instead of bacon i used a LB of ground sausage. Also added a red &amp; green bell pepper 

These are by far best baked beans I have ever made.

https://www.foodnetwork.com/videos/easy-baked-beans-for-a-crowd-0226092

Trisha's Easy Baked Beans live up to their name for feeding a hungry crowd.

Easy Baked Beans for a Crowd

BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature.

BBQ Baked Beans

bacon (about 8 ounces), cut into 1/2-inch pieces

yellow onion, diced

green bell pepper,

beans

barbecue sauce

molasses

Worcestershire sauce

yellow mustard powder

cayenne pepper

Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.  

Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. 

Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature. 

Made this recipe and before it a very similar version that is popular with the older cooks (Grands and Great Grands) in the family. <br /><br /> "Between adding the molasses, brown sugar. and the barbecue sauce" they are authentic in flavor and the balance is awesome.  Some who have obviously never made this recipe nor can resist an uninformed rush to errantly emoting in an uninformed manner are like a clanging bell deep in the forest that is never heard nor appreciated.  As we say down south, Bless your heart...  Our whole family loves this recipe.  <br />

I am planning on making these, but can I leave out the molasses?

Seems like a lot of sugar to me. Between adding the molasses, brown sugar. and the barbecue sauce (sugar, sugar, sugar) to the canned beans that already have way too much sugar, this is not a healthy option. 

Since there is such a variety of flavors in canned baked beans, I have made this twice now and get a slight difference in the outcome. But will keep on experimenting because they are that good!

Great recipe for family/neighbor get togethers!  Tasty and easily put together!

I like use the same ingredients here but also add sharp cheddar cheese to balance some of the sweet and a can of black beans.

Escarole, Beans, Sausage and Peppers Cheat Sheet

sausage,

yellow onion,

red pepper, stemmed, seeded and cut into 1/2-inch strips

sea salt,

chicken stock

smoked paprika

escarole,

lemon,

cooked ditalini pasta, wild rice or white rice

Parmesan,

Jeff Mauro makes Escarole, Sausage, Peppers and Beans Cheat Sheet, as seen on The Kitchen, season 25.

Preheat the oven or grill to 425 degrees F.

Put the oil in a sheet tray, then tear off big clumps of the sausage and arrange in the oil in a single layer. Arrange the garlic, onion and red peppers around the sausage. Sprinkle with salt and pepper. Roast until the sausage is browned on the bottom, 8 to 10 minutes. Remove from the oven and add the beans, chicken stock, smoked paprika, escarole, juice from 1/2 lemon and salt. Gently toss together and place back in the oven for another 5 to 8 minutes, stirring halfway through.

Remove from the oven and stir again. The escarole should be half the size now and easier to mix in with the rest of the ingredients. Serve over the ditalini or rice. Garnish with some juice from the remaining lemon half and grated Parmesan. This would also be wonderful in a fresh hoagie roll.

This was delicious. Definitely making at least once a month. The different textures were amazing and it was so flavorful. Thanks Jeff!!!

I used a smoked mozzarella and broccoli rabe turkey sausage and it was AMAZING!!! 

Very flavorful. I used 16oz of uncased sausage only because that is what came in the package. Served it over ditalini pasta. Maybe could have used just a little more sauce/liquid but still yummy!<br />

Super delicious! I used kale instead of escarole, as our store didn’t have escarolea- and it turned out great. Highly recommend! 

We really enjoyed this.  We made it on a bit of a lark, but it turned out to be even better than we'd hoped.

I am making tonight for the two of us. S for us to eat I’ll make the pasta next week should use 1/2 the escarole  and Cooke second batch with cooking the escarole then or cook it all at once and eat it and have less work. I cook big meals every night. I am making watermelon salad for lunch.  I’m 81 and my husband is 94. 

https://www.foodnetwork.com/videos/escarole-beans-and-sausage-9413309

Jeff Mauro uses just one sheet pan to create a medley of flavors.

Escarole, Beans and Sausage

Mary's Baked Beans

brown sugar

dry mustard

Add the bacon to a large skillet and fry over medium heat until browned, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and remove all but 4 tablespoons bacon fat from the skillet.

Add the beans, ketchup, molasses, brown sugar, dry mustard and onions to an 8-by-8-inch casserole dish. Add in the bacon fat from the skillet. Lay the reserved bacon strips on top of the bean mixture. Bake until heated through, 30 to 45 minutes.

Every time I make this recipe the family raves about it. 

THE best baked beans I have ever eaten! And I thought I made a pretty good baked bean, but this is the best. ;) Will be making a double batch to take to family picnic on the Fourth of July. 

These beans were divine! Taking one star off because it was a tad too sweet according to my boyfriend. He said he would eat them again though. 

Love this recipe!! Reminds me of my Mom's beans!! Don't get them anymore since she passed. Thank you so much! Delicious!!

This is such an easy recipe. I’ve taken to several pot luck gatherings never go home with leftovers. My husband smoked a batch of this recipe turned out fabulous. Highly recommend this dish!!

This is very much my mother’s recipe as well!  I love this recipe. When I make it, I put my bacon in uncooked and I cook for an hour and a half at 350 degrees. Oh and as a side note, my mom’s name was Mary, as well. ♥️

Maybe cut the mustard to one tablespoon and add a bit of liquid smoke.

So is it 3 cans of beans or a total of 6? Help

Receita de Sopa rápida de legumes com frango. Enviada por clarie e demora apenas 30 minutos.

Sopa rápida de legumes com frango

xícara de frango cozido e desfiado

litro de água

batatas médias picadas

colheres de milho verde

caldo de galinha

colheres de macarrão de sua preferencia

colher de cheiro verde picado

ovo batido

Coloque o frango, a batata, a cenoura, o milho, a água e o caldo de galinha para cozinhar.

Quando a batata estiver al dente adicione o macarrão deixe cozinhar mais alguns minutos.

Acrescente o cheiro verde e o ovo batido, misture bem e sirva com queijo e torradas.

Adapted from Cook's Illustrated's The Science of Good Cooking
See post above if you wish to cook your beans in an Instant Pot or slow cooker. 

How to Cook Beans and Chickpeas from Scratch

lb. dried chickpeas or beans

+ 1.5 teaspoon kosher salt

bay leaf

thyme,

garlic, smashed, optional

teaspoon, crushed red pepper flakes, optional

Place the chickpeas or beans in a large bowl and cover with water by at least 3 inches. Add the 3 tablespoons of salt and stir to dissolve. Let sit at room temperature overnight or for 8 to 10 hours at least.

Drain, rinse and place in a large pot with the remaining 1.5 teaspoons of salt and the remaining ingredients. Cover with water by three inches. Bring to a boil, then lower heat and cook at a gentle simmer for about 45 minutes or until the beans are cooked through. Note: Add water as need to ensure the beans/chickpeas are completely covered with water the entire time. Also, times will vary considerably depending on the type and age of your beans. It may take more or less than 45 minutes.

Let beans cool in their cooking liquid. Discard thyme sprigs, bay leaf, and onion. Store beans in their cooking liquid for 5 to 7 days in the fridge or up to 3 months in the freezer.

question- if freezing the beans, are they frozen in their liquid or drained first?

Hi - what would you suggest for cooking dried kidney beans? I’m not sure whether they need boiling or not.

This is my go to recipe for chickpeas and it produces wonderfully and subtly flavoured chickpeas.  I also discovered the cooking liquid makes a pretty good vegetable broth.

This is great as with almost all of your recipes. Do you have recipe on how to cook chickpea using instant pot? 

Beans and Legumes