Wayne Gisslen

Dried Legumes

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Dried beans, peas, and lentils are some of the most important sources of protein for vegans and other vegetarians. These are listed and discussed in detail in Chapter 14. Refer to that information as necessary in your menu planning.

One legume not mentioned earlier is the peanut, which is not a nut but a legume with an unusual growing habit. As the plants grow, the branches bearing the pods bend to the ground so the pods develop underground. Although peanuts are used in the kitchen like other nuts, nutritionally they are similar to other legumes. Keep this in mind when planning complementary proteins.