Legumes have been cultivated for thousands of years. The Bible has references to the use of beans and peas. According to some writings, Egyptians built pyramids in honor of beans; moreover, they worshipped it as a symbol of life. Some historians believed that beans and peas originated in Peru and through the early explorers and soldiers it spread to other parts of the world.

Beans and peas have been used since time immemorial and have served as a good source of protein and other nutrients. However, it was only after the Christian era that they became known all over the world. At the beginning, beans and peas weren’t popular because, aside from the erroneous belief that they were fattening, they had the reputation of being the poor man’s food. It took so long for the beans and peas to overcome the said notion and reputation. It wasn’t until the creation of wonderful dishes based on beans and peas that they became popular all over the world.

Among the dishes that popularized beans and peas are spicy Indian dals (made from lentils), Mexican frijoles refritos (made of pinto beans) which accompanied tortillas and enchiladas; the Middle East’s falafel and hummus (made of chick peas); New Orleans’ red beans and rice, and Hopping John (black-eyed peas); and the baked beans of New England (made of navy beans).

Adzuki Beans – or Aduki; a small, round, dark red colored bean that is digestible and cooks quickly. This type is good in green salads, marinated bean salads, soups and stews. It is very popular in Japan where it is widely used in desserts.

Black Beans – or turtle beans. This type is very popular in Cuba, South America, Mexico, Mediterranean and Asian countries. Black beans are described as so strong, it can hold up even in various seasonings. However, the most compatible with it are thyme, parsley, oregano, onions, garlic and shallots. It is a wonderful base for salads and soups.

Black-eyed Peas – sometimes referred to as cowpeas or field peas. It is popularly used in South America, Africa, India and China. This type of bean is good in tomato and spinach salads.

Chick peas – also referred to as garbanzos in Spanish and ceci in Italian; known for dishes like falafel and hummus.

Cow Peas –similar to black-eyed peas only it has a smaller eye and brown color.

Fava Beans – also called broad, Windsor or horse beans. This is popularly used in US and Mediterranean countries where it is used in sandwich spreads, stews and soups such as minestrone.

Great Northern Beans – also referred as the large white beans or Cannelini in Italian. Because of its mild and creamy texture, it is best in dishes with tomatoes, garlic, honey, mild vinegar and mustard.

Kidney or Red Beans - it has a mild flavor that absorbs the flavor of the seasoning. This type has a dry texture and is hard to digest.

Lentils - popularly known as the "poor man’s food;" however, it is the main ingredient in thick soups. Lentils come in two types--the brown or green, and the red lentils which is a staple in Indian cuisine.

Lima Beans – also known as butter beans or ford hooks; it is believed to have originated in South America. Like other beans, it provides protein and other vitamins and minerals; it is one of the few that provides Vitamin C.

Mung Beans – It is popularly used in India and other Asian countries that also use its sprouts in stir-fries. Mung beans can also be used in other dishes containing curry, ginger, garlic, tomatoes, green chilies and spinach.

Navy Beans – also called small white beans, pea beans and Yankee beans. It is popularly used in New England’s baked beans.

Peas - come in two types--the yellow and the green but the previous has a milder flavor. Both types of peas are compatible with potatoes and tomatoes. It is best used in soups; however in India, they use it to make side dishes like dal and croquettes.

Pink and Pinto Beans – both beans are smaller and lighter in color than kidney beans. Pinto beans are traditionally used in the United States and Mexico. These beans are good in soups, stews and casseroles especially those with chilies like jalapeno and Serrano, cilantro, onions, garlic and tomatoes.

• Cook beans and peas in plain water. Remember to put salt only at the end of cooking, for salt hardens the skin of the beans and peas; and thus lengthens the cooking time. Acid containing ingredients such as tomatoes, citruses and others tend to do the same.

• Baking soda can be added to reduce the cooking time.

• Other seasonings like garlic, onion and other herbs and spices can be added at any time so that the flavorings will be absorbed by the beans and peas.

• One of the most nutritionally complete foods available

• Great source of protein, B-complex vitamins, iron, magnesium, zinc, potassium, phosphorus and many more. In other words, rich in vitamins and minerals

• High in complex carbohydrates, in dietary fiber and folate

• It has less fat and sodium than most foods and, most of all, it is cholesterol free