Legumes

• Black beans
• Chick-peas
• Cow peas
• Lentils
• Lima beans
• Navy or pea beans
• Pigeon peas
• Red kidney beans
• Red small beans
• Habichuelas negras
• Garbanzos
• Frijoles
• Lentejas
• Habas
• Habichuelas blancas
• Gandules
• Habichuelas coloradas
• Habichuelas rosadas

Legumes or granos, as these are called in Puerto Rico, are cooked either fresh or dried.

Dried legumes call for a longer cooking period than fresh legumes and are generally soaked in water, to cover, overnight to make them more tender. In this soaking period no salt should be added, except when cooking garbanzos (Chick-Peas) which must be soaked in water with salt to make them tender.