Beans

If cereals and grasses—think wheat and rice—provide the human race with the bulk of it’s caloric intake, legumes are the next most important plant family. They are also, arguably, our chief source of protein. Legumes are the edible fruits or seeds of a range of shrubs, trees, and plants that are members of the Fabaceae family, including peas, beans, and lentils, as well as other not immediately apparent relatives, like tamarind, fenugreek, licorice, and carob.

Most parts of the world have their own star legume (often matched with a particular starch). East Asia obviously favors soybeans (which can be the familiar beige or black), not only as soy sauce but in soy milk, tofu, miso, and edamame. From the southern coast of Europe to the Middle East, lentils, peas, and chickpeas are most popular. France is associated with pale-green flageolets and much of the rest of Europe with favas. Red beans, kidney beans, and white beans are all indigenous to the New World. Africa grows cowpeas (and peanuts, a legume). And India draws from everywhere—there is hardly a legume that is not eaten in this largely vegetarian country and hardly a meal that does not contain some form of dal.