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Types and Varieties

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
The three most important types of dried legumes in Western kitchens are kidney beans, peas, and lentils. Several unrelated legumes, including chickpeas, fava beans, soybeans, and lima beans, play smaller roles on the menu. The following descriptions include most of the commonly available beans.

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